Although I wasn’t the first to discover this flavor, like everyone else I discovered it by making a mistake and almost burning caramel. The toastiness of the caramel is just amazing. If you like this flavor, you will probably become — as most people do — obsessed with it.
|¾||cup white sugar|
|1||cup heavy cream|
|2||cups whole milk|
|4||large egg yolks, at room temperature|
|1||tsp. vanilla extract|
|¼||tsp. kosher salt|
This content is from the book Recipe of the Week: Ice Cream by Sally Sampson.
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