Creme Brulee Ice Cream

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             FOOD FUNNY
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Here's another cute one from Rosemary Zwick:

The night before her wedding, the bride-to-be talked with her mother.
"Mom," she said, "I want you to teach me how to make my new husband happy."

The mother took a deep breath and began, "When two people love, honor,
and respect each other, love can be a very beautiful thing..."

"I know all that mother," the bride-to-be interrupted. "I want you to
teach me your lasagna recipe."

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             TODAY'S RECIPE
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Back in the old days, before creme brulee became chic and ubiquitous,
this was called burnt sugar ice cream. Whatever you call it, it's an
old-fashioned classic.

Creme Brulee Ice Cream

2 cups (500 ml) plus 2 Tbs (30 ml) milk
1 1/2 cups (375 ml) sugar
1 Tbs (15 ml) cornstarch (cornflour)
3 egg yolks
1 cup (250 ml) heavy cream
1 tsp (5 ml) vanilla extract

Place 2 cups of the milk in a pot and bring to a simmer over moderate
heat. Meanwhile, place the sugar in a large, deep pot over moderate
heat. Stir with a wooden spoon until the sugar melts, then cook without
stirring until the sugar is deep golden brown. Remove from the heat and
add the warm milk slowly and carefully, stirring constantly - it will
bubble and spurt and splatter - until the sugar is dissolved. If the
sugar hardens in the bottom of the pan, heat the mixture over a low
flame until it dissolves. Keep warm over low heat. Combine the
cornstarch and remaining 2 tablespoons (30 ml) milk in a bowl, stirring
to combine. Add the egg yolks and stir to combine. Slowly beat the milk
mixture into the yolk mixture, then transfer to the pot. Cook over low
heat, stirring constantly, until it thickens - do not boil. Remove from
the heat and stir in the heavy cream and vanilla. Refrigerate covered
until cool or overnight. Freeze in your ice cream machine according to
the manufacturer's directions. Transfer to a freezer-safe container and
freeze at least 2 hours before serving.
Makes about 1 quart (1 L).
Received on Thu Jul 10 19:38:19 2008