BURNT-SUGAR ICE CREAM WITH BUTTERSCOTCH SAUCE
Provided by Craig Claiborne
Categories ice creams and sorbets, dessert
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Pour the milk into a saucepan, and bring to a simmer.
- Combine the egg, flour and 1/2 cup of the sugar in the bowl of an electric mixer. Start beating the mixture until it is thoroughly blended, and pour in the hot milk. Pour and scrape the sauce into a saucepan, and start beating over moderate heat. Cook until the mixture is thickened and smooth.
- Put the remaining 1/2 cup of sugar into a small nonstick skillet, and cook, stirring, until the sugar is melted and starts to take on a light caramel color. Immediately add the orange rind, and blend, stirring constantly. Remove from the heat. Immediately add the caramel-orange mixture to the sauce and blend.
- Line a mixing bowl with a sieve, and pour the sauce into it, pressing all around with the sides of a rubber spatula to extract as much flavor as possible from the orange rind. Discard the rind.
- Add the 1 cup of heavy cream, and stir. Let cool. Pour the mixture into the container of a hand-cranked or electric ice cream maker, and freeze according to the manufacturer's instructions.
- Meanwhile, to prepare the butterscotch sauce, put the 1 1/2 cups of sugar into a 12-inch nonstick skillet, and cook, stirring, until the sugar is melted and becomes a dark caramel in color. Add the corn syrup, stir to blend, and remove from the heat. Stir in the butter to blend. Stir in the 2/3 cup of cream and the bourbon. Spoon the sauce over the ice cream and serve.
Nutrition Facts : @context http, Calories 724, UnsaturatedFat 9 grams, Carbohydrate 119 grams, Fat 27 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 16 grams, Sodium 95 milligrams, Sugar 116 grams, TransFat 0 grams
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