Name: “Burnt” Sugar Ice Cream
Yield: Yield 5 kg / 11 lb .36 oz Base
Ingredients: 981 g / 2 lb 2.6 oz sugar; 245 g / 8.64 oz water, or as needed; 581 g / 1 lb 4.51 oz / 11.62% heavy cream; 3.09 kg / 6 lb 12.99 oz / 61.78% milk; 5 g / .18 oz lemon juice, or as needed; 349 g / 12.31 oz / 6.98% egg yolks; 982 g / 2 lb 2.61 oz / 19.63% “Burnt” Sugar Caramel

Preparation info

Difficulty
Medium

Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

About

Ingredients

“Burnt” Sugar Caramel

981 g / 2 lb 2.6 oz sugar
245

Method

For the “Burnt” Sugar Caramel: Weigh out the sugar for the caramel along with the water and lemon juice.
Combine the milk and cream from the ice cream base in a pot that can fit the ingredients comfortably and that has enough room to expand when the hot sugar is added (typically about twice the volume of the liquid); place over medium-high heat.