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Tuesday, May 4, 2010
TWD #97: The only time burnt is a GREAT thing.
♪I SCREAM
You SCREAM
We all SCREAM
For ICE CREAM!♪♫
Oh don’t even give me that look. You knew that song was coming sooner or later. Actually I’d be really surprised if you don’t see that song oh… about 300x today. Yup! The Tuesday With Dorie Bakers are channeling their inner ice cream (wo)man. Can’t you just hear the ice cream truck music playing? Brings back fun childhood summer memories…
Confession: I’m not really an ice cream person. Most of the time it’s a convenience thing. It’s not much more than taking the pint out of my freezer and grabbing a spoon. Bowl… optional. But I’m a cake girl at heart. Not brownies, not muffins, not cookies, not bars, not ice cream… CAKE. But I’ll make an exception for this ice cream. It’s THAT good. It converted me. You know what that means? You should stop reading my post and go make it. NOW.
Well since you’re obviously still reading… Why does no one listen to me??
This week, our hostess, Becky of Project Domestication chose Burnt Sugar Ice Cream. You can find the recipe on her blog or buy the book. Now there’s something you need to know about Becky. She also has another blog: Utah Loves Cupcakes. Obviously she lives in Utah and she loves cupcakes. I guess I can forgive the Utah part (little smack talk b/c Utah Jazz and LA Lakers are in NBA Playoffs right now) b/c she loves cupcakes. I love cupcakes. Someday I wanna go visit Becky so we can gorge ourselves silly on cupcakes. Now that’s what I call a vacation.
And since we’re kinda sorta on the subject of cupcakes and ice cream… My good friend, Stef of Cupcake Project is co-hosting her yearly Cupcake+Ice Cream event. I had a game plan. I’ve been harassing Stef for months (Right Stef?) b/c I knew exactly what I was gonna create months ago. But after making Dorie’s Burt Sugar Ice Cream, it changed everything. Out with the old plan. In with the NEW AND IMPROVED plan! You’ll have to check out my cupcake blog later to find out more. Isn’t the suspense just killing you? muhahaha… You know how you can get back at me? Join the fun. Enter the competition. Take away my chance of winning the Cuisinart Ice Cream maker prize. Wait! What am I saying?? On second thought. Don’t. HA HA!
What I learned this week:
I need to bust out my ice cream maker more often. It is way easier (and tastier!) than I thought to make home made ice cream. This may or may not be a good thing during bikini season though.
Burnt Sugar Ice Cream page 432
I’ve made caramel a couple times on the stovetop and every time I think it’s magic when the sugar dissolves into the water.
After sugar dissolves, it’s so hard for me to put the whisk down and let it mellow on the stove. I have to fight the urge to stir. Is it just me? At least my idle hands can use a pastry brush to satisfy the meddling craving.
Take my advice. Don’t walk away! It might seem like forever but it always happens to me. As soon as I turn my back, the sugar can go from clear to caramel brown in a matter of seconds. I think overall mine took about 12 minutes.
Dorie warns you to step back from the boiling sugar+water when adding the milk+cream but I’m starting to live dangerously and actually cackled when I added the milk+cream. When the combination started bubbling violently, I felt all “mad scientist”. Don’t worry if the sugar gets chunky. It happens when you add the cold milk+cream. Keep stirring and the chunks will melt.
Temper the eggs by adding the hot liquid slowly. Chunky egg ice cream is no bueno.
Return the ice cream custard base to the saucepan and stir until slightly thickened. Love Dorie’s advice about how the custard will coat the back of your spoon and leave a track if you run your finger through it. It’s always nice to go by the look at the food versus trying to find my instant read thermometer. Don’t forget the vanilla extract!
Chill the custard base in an ice bath and/or in the refrigerator until cool. Then transfer to ice cream maker. I set my KitchenAid to Stir (level 1) for about 25 minutes until it was soft serve yogurt consistency. Then I transferred to a freezer safe container and let chill overnight to set.
ENJOY!
Husband rating: A
He’s a peanut butter+chocolate ice cream man but I think he was really impressed that I could make this from scratch. Actually I think his exact words were… “You can make ice cream in your KitchenAid? If I had known that I would have gotten you one sooner!” HA HA
Wifey rating: A+
Even though I don’t need to change anything about this ice cream recipe b/c it’s so FRIGGIN amazing, I have recently discovered my love of all things strawberry+caramel and I’m thinking that version 2 might have some frozen strawberry chunks mixed in. YUM!
Next week: Quick Classic Berry Tart page 377
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alvarosa — May 4, 2010 @ 1:40 am
Your step-by-step pictures are soso great!
Heather — May 4, 2010 @ 2:40 am
I want a kitchen aid so bad! I will definitely be letting my husband know I can make ice cream in it. I am also a bit of peanut butter ice cream fan but liked this one too. Great to see the step-by-step picks up.
Romaine — May 4, 2010 @ 3:47 am
Oh, you’ve got the kitchen aid ice cream freezer. I’ve been wondering about it. Love your “process” pictures. And I’m going to give the strawberries a try if I ever do this ice cream again (someday when my pants are too loose).
Ellie — May 4, 2010 @ 3:53 am
I need to get the ice cream maker attachment for my kitchen-aid. Such a great idea!
pamela — May 4, 2010 @ 4:58 am
When I tasted this, I was almost surprised that something that good came from me and my efforts. Really enjoyed it.
Tweets that mention I♥Food4Thought » TWD #97: The only time burnt is a GREAT thing. -- Topsy.com — May 4, 2010 @ 6:50 am
[...] This post was mentioned on Twitter by Clara aka CB. Clara aka CB said: {New IHFT Post} The only time that burnt is a GREAT thing! http://bit.ly/cyhn1p #TWDbakers @DomesticBecky @cupcakeproject [...]
Leslie — May 4, 2010 @ 7:07 am
Burnt sugar is a great flavor, and this ice cream was no exception. I’m glad this was such a sleeper hit for you!
Beryl — May 4, 2010 @ 7:40 am
Best. Ice Cream. Ever. Yours looks awesome! It would have been great on a slice of chocolate cake but it didn’t last long enough for me to make one!
Lauryn — May 4, 2010 @ 7:41 am
Your ice cream looks amaaazing and I love your step by step photos. So wait, I did not realize you could make ice cream witha kitchen aid mixer. I must try that next time!!
Kimberly — May 4, 2010 @ 8:01 am
Your ice cream looks fantastic! I loved the flavor.
Natalie — May 4, 2010 @ 9:00 am
Oh yum, sounds delicious! I’m an ice cream girl trying to become a cake girl after realizing dairy just does not agree with me. And cake with soy products is A LOT better than soy ice cream.
Go Jazz!!!
tia @ buttercreambarbie — May 4, 2010 @ 9:09 am
It looks creamy, delicious and a perfect early-may treat! Awesome job.
Rachelle — May 4, 2010 @ 9:17 am
I’m so jealous you have the ice cream maker attachment! My husband loved this too.
Margaret — May 4, 2010 @ 11:39 am
THAT looks delicious with the strawberry. Strawberry and caramel is MUCH better than strawberry and chocolate. Great idea!!!!
steph (whisk/spoon) — May 4, 2010 @ 1:06 pm
i am a cake girl, too, and i also give this ice cream an A+. it’s just that good! wouldn’t it be awesome with a big slice of chocolate cake?
Mary — May 4, 2010 @ 1:46 pm
Another cake girl here! I liked this too, but added some cookies in the hopes they would get cakey in the freezer. Neat KitchenAid attachment–I had no idea! It looks great with the strawberry, and that is either the hugest strawberry in the world, or a very cute little scoop of ice cream:)
Amber Marie — May 4, 2010 @ 1:56 pm
This certainly was delicious! I’m an ice cream person though so totally biased, but it was still one of the best! I’m glad you enjoyed it.
cindy harris — May 4, 2010 @ 2:53 pm
You have convinced me. I will make it soon.
Rebecca — May 4, 2010 @ 3:53 pm
your ice cream looks lovely! Goodness it was delicious.
Tracey — May 4, 2010 @ 5:12 pm
Love the pics of your caramel – it’s so fun to see it change colors in stages. Glad this one was a surprise hit for you! We’re not caramel ice cream people so it wasn’t a repeat here (even with the M&M’s I added) but I think I’m definitely in the minority this week.
Jen — May 4, 2010 @ 6:18 pm
I wished I had your step-by-step guide when I was making the caramel yesterday! This is wonderful and your ice cream looks so decadent!
Melissa McDonald — May 4, 2010 @ 7:10 pm
Hi Clara!
Ever since you first tweeted about this ice cream I have been waiting for the post. Now I just have to get the nerve to try it on my own.
p.s. I will call you later this week. Looking forward to talking. :)
Linda — May 4, 2010 @ 7:45 pm
writing this waiting for the game to start – Go Lakers!!!
i didn’t expect much, but was completely blown away by this ice cream…so delicious.
that first picture – either that is one hellava giant strawberry, or a very small scoop of ice cream! :)
Margot — May 4, 2010 @ 9:04 pm
Now you’re making me want some cake to go with this ice cream! Yours looks great and I’m glad that you shared how long it took for the caramel: I should have left mine on for about three more minutes.
Jodie — May 4, 2010 @ 9:13 pm
I love cake, too. But I also love ice cream. :)
nickki — May 5, 2010 @ 2:22 am
I think I’m going to have to drop some heavy hints about the KA ice cream attachment! I love your step by step pictures. Great post!
chocolatechic — May 5, 2010 @ 5:29 am
I was a bit freaked out by my lump of caramel, but I worked at it and it melted.
Yum!
Carol Peterman — May 5, 2010 @ 9:08 am
Cake is first in my heat too, but I really liked this ice cream.
Nic — May 6, 2010 @ 8:12 am
Huh I would never put strawberries with this, I might just have to try that with my leftover ice cream!
stephchows — May 6, 2010 @ 12:47 pm
mmmmmmmmmmmmmm yeah… i need to get an ice cream maker… :D
Avanika (Yumsilicious Bakes) — May 7, 2010 @ 10:18 am
Love the step-by-step pictures! After reading all the raves, I think I’m going to have to make this one!
Di — May 8, 2010 @ 8:25 pm
Your recent comment about loving caramel and strawberry is what inspired me to top my ice cream with strawberry sauce. It’s a really wonderful combination. Yum.
Becky O. — May 10, 2010 @ 9:25 pm
I love your post! Thanks so, so much for making ice cream with me this week. I’m so happy you loved it. I am just like you…ice cream usually isn’t my go-to treat…but as of late I can’t get enough of it!
And thanks for the shout out about Utah Loves Cupcakes!
You are welcome in good ‘ol Utah anytime. I’d love to go scarf down a dozen or so of my favorite cupcakes with you. I’m always happy to share Utah’s cupcake scene!
Love your step-by-step photos. Love your blog. You make me giggle! :)