City Palate

The Wine & Beer Issue - May June 2017

Caramel Ice Cream
Jan/Feb 2008

1 vanilla bean
1 1/2 c. whipping cream
1 1/2 c. whole milk
1 vanilla bean, split
4 egg yolks
1 c. sugar
Caramel sauce (recipe follows)

To Make the Ice Cream

Split the vanilla bean lengthwise and scrape out the seeds. Put seeds and pod into a heavy bottomed pot with the cream and milk and heat to just below a boil. Let steep for 20 minutes. Vigorously whisk the egg yolks and sugar in a bowl, then whisk the hot cream and milk into the egg mixture.

Return the mixture to the pot, place on medium-high heat and stir constantly with a wooden spoon until thickened, about 8 to 10 minutes. Do NOT boil. When thickened, remove from heat and strain through a fine mesh sieve.

Return the vanilla bean to the strained custard, cover and chill until just slightly warm. Remove vanilla bean and add the cream mixture to the slightly warm caramel sauce. Chill completely and make ice cream in an ice-cream maker according to the manufacturer's directions. Makes about 4 cups.

Caramel Sauce
1 c. white sugar
4 T. water
2 T. unsalted butter
1/2 c. heavy cream

In a heavy-bottomed saucepan, cook the sugar over medium-high heat until it begins to brown. Shake the pan if hot spots develop and cause uneven colouring. Cook the caramel until it is dark amber, then stand back and cautiously stir in the butter, then the cream. The mixture will boil up – so stir like hell.  Return to the heat and boil about 4 minutes, to reduce and thicken. Cool to slightly warm. Reserve.

Desserts