Burnt Brown Sugar Ice Cream With Cherries

1. 1

   Stir brown sugar and 2 tablespoons water in a medium saucepan over moderate heat until sugar dissolves. Bring to a boil. Reduce heat and simmer, without stirring, for 5-7 minutes, or until dark brown in color and slightly burnt. Carefully stir in combined milk and cream. Stir over heat until toffee dissolves and mixture is smooth.

2. 2

   Using an electric mixer, beat egg yolks in a medium heatproof bowl for 5 minutes, or until thick and creamy. Gradually beat hot milk mixture into egg yolks. Pour mixture into a medium saucepan over low heat. Cook, stirring, for 3-4 minutes or until mixture thickens slightly (don't boil or mixture will curdle).

3. 3

   Strain mixture into an 8 inch square cake pan. Cover surface of custard with plastic wrap and chill for 1 hour or until cold. Remove plastic wrap from surface of custard and discard.

4. 4

   Cover pan with plastic wrap and freeze for 3 hours or until partially frozen. Working quickly, spoon ice-cream into a food processor bowl and process until smooth. Pour back into pan. Cover and freeze for 3 hours or until partially frozen. Process again until smooth. Stir in cherries. Pour mixture into an 8 cup glass bowl. Cover and freeze overnight or until firm.

5. 5

   Dip bowl into hot water for 5 seconds. Turn ice cream out onto a serving plate. Top with extra cherries and mint leaves and dust with powdered sugar. Cut ice cream into wedges. Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.