Ingredients
1 1/2 cups heavy cream
1 1/2 cups half and half
6 egg yolks
1/4 teaspoon kosher salt
2/3 cup sugar
1/4 cup water
Method
Sources
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dataset
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Gathered
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Grade A bourbon vanilla beans for custards, ice cream, extracts
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Grade A bourbon vanilla beans for custards, ice cream, extracts
Aromatic tree resin — Greek/Turkish ice cream, bread, pastries
Black sesame paste — ice cream, tangyuan, smoothie bowls
Italian cream cheese — tiramisu, pasta, risotto finishing
Argentinian milk caramel — alfajores, churros, ice cream, filling
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This recipe requires an ice cream machine. So make sure it's in working order. And if an insert is required, freeze it for 24 hours. Measure out heavy cream and set aside. Whisk together half and half, yolks, and salt. Set aside. At this point, you should prep the water bath so that all is in place when the ice cream custard is done. Do this by placing a fine strainer over a medium bowl. Rest bottom of the medium bowl in a large bowl. Add about an ice tray's worth of ice cubes to the large bowl. Set aside. In a deep pot, coat the sugar with a big splash of water (the liquid gives you a bit more control). Swirl (by the pot handle) over medium heat until the sugar dissolves. Let it boil away for a few minutes. Once it starts to darken in patches, swirl the pan to make sure it's caramelizing evenly. The burning sugar will smell smoky and sweet. It's ready when it's the shade of Grade B maple syrup. Or be brave and go even darker! (Think the color of an old copper penny.) It will continue to darken even after you remove it from the heat. Carefully pour the the heavy cream into the caramel. Hitting caramelized sugar with heavy cream brings about quite a reaction. The mixture will rise up, almost overflowing. And then (big relief) it will start to settle back down into a calmer (but still confused) ocean of sugar, curds, and whey. Whisk it over low heat and it will unite into a creamy golden syrup. SLOWLY pour the caramel cream mixture into the egg mixture, whisking constantly. This allows the eggs to adjust to the change in temperature without getting stressed out. Pour the mixture back into the original caramel pot (so as not to waste any little drips or drops). Set aside your whisk and bring out a wooden spoon. Place back on medium heat. And start stirring. Don't walk away. Or you will have caramel-flavored scrambled eggs. Watch and feel for the shift in viscosity. As you stir, the thin custard will slap against the sides of the pot like waves against the side of a boa