Best ice cream I’ve made thus far. 5 stars.
From The New York Times Magazine
3/4 cup plus 1/2 cup sugar
2 teaspoons light corn syrup
2 cups cream, preferably organic
2 cups whole milk
10 egg yolks
1/2 teaspoon fleur de sel, plus more for serving.
1. Place 3/4 cup sugar and the corn syrup in a heavy-bottomed saucepan. Do not stir. Cook over medium-high heat to a dark caramel, swirling as it begins to brown to distribute the sugar. Deglaze with the cream; then slowly add the milk. The caramel will harden. Bring to a boil, then simmer, stirring, just until the caramel has dissolved.
2. In a large bowl, whisk together the remaining sugar, yolks and fleur de sel. Whisk a little caramel cream into the egg mixture to temper, pour the egg mixture into the remaining caramel cream and mix. Strain the mixture through a fine-meshed sieve. Cool completely, preferably overnight, then freeze in an ice-cream maker.
3. Serve with the warm cakes and sprinkle both with fleur de sel. Makes about 1 quart. Adapted from Nicole Kaplan at Eleven Madison Park, New York.
