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Martha Stewart Member
Rating: Unrated
03/26/2010
I got to the part where I was mixing the egg mixture and the milk mixture and it did not thicken within the 10 min. and then at about 15 min started to separate and curdle, Does anyone know what I did wrong?
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Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes about 1 quart
5111_032210_caramel_desserts_prev.jpg
Ingredients
Ingredient Checklist
1 cup turbinado sugar
4 cups milk
9 large egg yolks
1/3 cup granulated sugar
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes about 1 quart
5111_032210_caramel_desserts_prev.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes about 1 quart
Recipe Summary
Yield: Makes about 1 quart
Yield: Makes about 1 quart
Makes about 1 quart
5111_032210_caramel_desserts_prev.jpg
5111_032210_caramel_desserts_prev.jpg
Ingredients
Ingredients
- 1 cup turbinado sugar
- 4 cups milk
- 9 large egg yolks
- 1/3 cup granulated sugar
Directions
Place turbinado sugar in a medium heavy-bottomed saucepan. Add 1/4 cup water and stir to combine. Place over high heat and cook, until sugar is dissolved and mixture becomes a very dark caramel color, about 10 minutes.
Slowly whisk in milk, taking care as caramel may bubble and splatter. Place over medium-high heat and cook, whisking, until mixture is well combined. Remove from heat; set aside.
In a large bowl, whisk together egg yolks and granulated sugar until well combined. Add half of the caramel mixture to the egg yolk mixture; whisk to combine. Return egg mixture to saucepan and whisk to combine. Place saucepan over medium-high heat and cook, whisking occasionally, until mixture is thickened, about 10 minutes.
Meanwhile, set a medium bowl in an ice-water bath; set a fine-mesh sieve over bowl. When ice cream mixture has thickened, strain and let cool completely.
When mixture is cooled, transfer to an ice cream maker and freeze according to manufacturer’s instructions. Transfer ice cream to an airtight container and keep frozen up to 1 week.
Reviews (1)
Add Rating & Review
2 Ratings
5 star values:
0
4 star values:
1
3 star values:
0
2 star values:
1
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0
Martha Stewart Member
Rating: Unrated
03/26/2010
I got to the part where I was mixing the egg mixture and the milk mixture and it did not thicken within the 10 min. and then at about 15 min started to separate and curdle, Does anyone know what I did wrong?
Reviews (1)
Add Rating & Review
2 Ratings
5 star values:
0
4 star values:
1
3 star values:
0
2 star values:
1
1 star values:
0
Add Rating & Review
2 Ratings
5 star values:
0
4 star values:
1
3 star values:
0
2 star values:
1
1 star values:
0
2 Ratings
5 star values:
0
4 star values:
1
3 star values:
0
2 star values:
1
1 star values:
0
2 Ratings
5 star values:
0
4 star values:
1
3 star values:
0
2 star values:
1
1 star values:
0
- 5 star values:
- 0
- 4 star values:
- 1
- 3 star values:
- 0
- 2 star values:
- 1
- 1 star values:
- 0
Martha Stewart Member
Rating: Unrated
03/26/2010
I got to the part where I was mixing the egg mixture and the milk mixture and it did not thicken within the 10 min. and then at about 15 min started to separate and curdle, Does anyone know what I did wrong?
Martha Stewart Member
Rating: Unrated
03/26/2010
I got to the part where I was mixing the egg mixture and the milk mixture and it did not thicken within the 10 min. and then at about 15 min started to separate and curdle, Does anyone know what I did wrong?
Rating: Unrated
All Reviews for Caramel Ice Cream
- of Reviews
Reviews:
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Most Helpful
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All Reviews for Caramel Ice Cream
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
