Burnt Sugar Ice Cream with Chocolate Bits

Using a very clean skillet, cook the sugar over moderate heat. Stir constantly, until the sugar begins to melt and turn a deep caramel color (be careful, once the sugar turns to liquid form, this will happen quickly).

Immediately remove skillet from heat and from the side of the skillet, slowly pour the milk into the caramel. The caramel will immediately seize and harden (don’t worry). Be careful for rising steam.

Return the mixture to low-medium heat, stirring frequently until all the caramel has dissolved into the milk.

In a separate heat safe bowl, whisk together the egg yolks and cornstarch. Add the hot caramel-milk mixture slowly into the eggs, whisking constantly with one hand, to temper.

Once all of the caramel-milk has to been added to the egg mixture, add this back into the saucepan and cook over modern heat, stirring constantly with a wooden spoon.

Allow the mixture to come to a low boil. Stir constantly and heat for 2 minutes. As the mixture is brought to heat, it will begin to thicken until it is the texture of pudding. At this point, remove pan from the heat.

Strain the mixture into a bowl through a fine-meshed sieve then place the bowl into an ice bath to cool.

Once the mixture has cooled, cover surface with plastic wrap and place in the fridge for at least an hour or overnight.

Remove bowl from the fridge and remove the plastic wrap. Stir in the cold cream and vanilla extract until well combined. Freeze the mixture in an ice-cream maker according to manufacturer’s directions.

In the last ten minutes or so of churning, when the ice cream is almost finished, add the finely chopped chocolate.

Cover surface with plastic wrap or store in air-tight container, put it into the freezer and allow it to freeze for an additional 4-6 hours to firm up a bit before serving.

Yield: 1.5 Quarts

Slightly adapted from the November 1987 Issue of Gourmet Magazine.