Imagine, if you will, caramel just this side of burnt. Sweet, a slight hint of bitterness--you know that toasty flavor you get from browning something, right? Toasty, caramel...vanilla..Now imagine all the burnt sugary goodness blended into just the right about of cream and frozen.
Ah, there is the beauty of Dorie Greenspan's Burnt Sugar Ice Cream.
First the sugar. Melt it:
Let it start to turn golden...
Then let it start to turn just a little bit MORE golden (yes, as I was taking this picture, I was hearing: sugar goes from caramel to BURNT in seconds. And we are not talking the good burnt. We are talking the black, charcoal-tasting, burnt as dust burnt).
After that, add cream and milk...stir, stir, stir, heat, heat heat...that caramel that seized into a ball turns smooth as silk.
Who needs store bought anything? We have Dorie. We have burnt sugar ice cream. We have all the versions of the same over at Tuesdays with Dorie(Find the recipe here; Project Domestication got to pick the recipe; she gets to reprint it (with Dorie's permission, of course...)