• Freezer Friendly - 24

    From Dave Drum@1:3634/12 to All on Mon Sep 19 17:00:00 2022
    "Ice cream. A freezer full of ice cream is an amazing thing," wrote Pete
    Wells, when asked what freezer-friendly dish he likes to gift new
    parents. We’re pretty sure he meant ordering several pints (Jeni’s and Graeter’s are staff favorites), but some of Melissa Clark’s homemade
    salted caramel ice cream would feel like a real luxury.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Salted Caramel Ice Cream
    Categories: I scream, Dairy, Desserts
    Yield: 6 servings

    1 1/4 c Granulated sugar
    2 c Heavy cream
    1 c Whole milk
    1/8 ts Fine sea salt
    6 lg Egg yolks
    1/4 ts Flaky sea salt

    In a medium pot over medium heat, melt 3/4 cup sugar
    with 3 tablespoons water, swirling skillet frequently,
    until sugar turns mahogany brown in color (it should be
    almost but not quite black).

    Add heavy cream, milk, remaining 1/2 cup sugar and the
    salt; simmer mixture until caramel melts and cream
    mixture is completely smooth. Remove pot from heat. In a
    separate bowl, whisk yolks. Whisking constantly, slowly
    whisk about a third of the hot cream into the yolks,
    then whisk the yolk mixture back into the pot with the
    cream.

    Return pot to medium-low heat and gently cook until
    mixture is thick enough to coat the back of a spoon.

    Strain through a fine-mesh sieve into a bowl. Cool
    mixture to room temperature. Cover and chill at least 4
    hours or overnight.

    Churn in an ice cream machine according to

    manufacturer’s instructions. Sprinkle flaky sea salt
    into base during the last 2 minutes of churning. Serve
    directly from the machine for soft serve, or store in
    freezer until needed.

    By: Melissa Clark

    Yield: About 1 1/2 pints

    RECIPE FROM: https://cooking.nytimes.com

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