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| RECIPE FOR CARAMEL VELVET ICE CREAM |
Title: Caramel Velvet Ice Cream
Category: Ice Cream
Serves: 1
Ingredients:
| 2.00 | c | Whipping cream or | | | -half-and-half (light cream) | | 1.50 | c | Milk | | 1.00 | | Batch caramel powder (recipe | | | -above) | | 4.00 | lg | Egg yolks | | 2.00 | ts | Vanilla |
Instructions:
The gold that enriches these elegant desserts begins with sugar heated until it melts and turns a deep amber color.
When cool, hard, and crushed to a fine powder, this caramel gives glowing color, intense flavor and velvety texture to ice cream, flan and mousse.
Reserve some of the hardened caramel for decorating the desserts or make a batch just for this purpose.
Store as for caramel powder.
~=> Caramel Powder Brittle amber sheet of caramel (melted sugar) whirls to a fine powder in food processor.
Use the powder to sweeten and flavor desserts.
Line a 10x15 inch baking pan with a single sheet of foil, folding up at edges.
Pour 2 cups of sugar into a 10x12 inch nonstick frying pan; place over medium-high heat.
Shake pan often until most of the sugar liquefies, about 10 minutes.
Reduce heat to medium; tilt pan to mix hot caramel with sugar until all is melted and the color is deep amber, 3-5 minutes.
Imediately pour hot caramel int foil-lined pan.
Using hot pads to protect hands (mixture is very hot), tilt pan to spread caramel in thin layer.
Set aside until hard and completely cool, about 30 minutes.
When cool, lift foil from pan; peel foil from caramel.
Break caramel into chunks.
to make powder, whirl chunks in a blender or food processor fitted with metal blade (container must be completely dry).
If you use a blender, you may need to make powder in several batches.
Use, or store airthight at room temperature up to 1 month.
Makes about 1-3/4 cups.
Per tablespoon: 55 calories, 0 g protein, 0 g fat, 14 g carbohydrates, 0 mg sodium, 0 mg cholesterol.
~=> Caramel Velvet Ice Cream Golden ice cream has silken texture and deep, rich caramel falvor.
While some ice creams turn grainy in the freezer, the high proportionn of sugar in this one keeps it soft.
salt and crushed ice (optional) In a 3 to 4 quart pan, combine cream, milk, and caramel powder; stir oftenover medium-high heat until caramel melts (it hardens first).
In a small bowl, whisk a little of the hot liquid with yolks, then sstir back into pan.
Reduce heat to low; stir until mixture is thick enough to coat a metal spoon in a smooth, velvety layer, about 8 minutes.
At once, set pan in a bowl of ice water.
Add vanilla; stir often until mixture is luckwarm to cold, then remove from water.
Cover and chill until cold or up until next day.
Freeze mixture in a self-refrigerated ice cream maker (or in an ice cream maker with 1 part salt to 6 parts ice) until dasher is hard toturn.
Serve, or store in freezer for up to 1 week.
Makes 1-1/2 quarts, 12 servings of 1/2-cup size Per 1/2 cup: 257 calories, 2.
6 g protein, 12 g fat, 36 g carbohydrates, 28 mg sodium, 108 mg cholesterol
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