The caramel base starts with sugar and a little water which is dissolved into a syrup. Now, it's time to watch carefully:
Nope, it's not ready yet:
Oh yes, that deep amber color:Now, the exciting part --- pouring the milk and cream into the boiling burnt sugar syrup:
This burnt sugar/cream mixture is combined with egg yolks to create the ice cream base. After the ice cream is churned and rests in the freezer, I'm ready to dig in. If you noticed, there is only one bowl...my hubs doesn't like caramel...this ice cream is all mine!This ice cream had a wonderfully soft, almost velvety texture and it was super easy to scoop.
The burnt sugar imparts a slightly bitter flavor, which contrasts wonderfully with the subtle sweetness of the ice cream. My taste buds were very happy.