For this recipe in particular, it was really fantastic to swap out regular sugar for brown sugar because it added a completely different eating profile to the ice cream. Yes, I said eating profile, not flavor profile (although that changed too). What I mean by this is that when you went to actually physically eat the ice cream, there was a graininess to it that is not present when you use regular white sugar. The brown sugar added a broader texture, as well as enhanced the flavor of the ice cream overall. I, for one, always prefer brown sugar to white sugar, so I particularly enjoyed this batch of ice cream!
2 egg yolks, separated
3/4 cup brown sugar, separated
2 cups heavy cream
1 cup 2% milk
1 tsp. pure vanilla extract
A drizzle of caramel sauce (about 1/2-3/4 tbsp)
4-6 oz. Heath toffee bits
Mix the egg yolks and 1/4 cup sugar together until eggs are light yellow in color and fluffy. Whisk in the rest of the sugar. Then add the cream, milk, vanilla extract, and caramel sauce, whisking together until completely combined. Chill in fridge for at least 2 hours. When chilled, pour into ice cream maker. Add Heath toffee bits 5 minutes before completion of ice cream. Enjoy!
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