Crema Catalana Ice Cream Sundaes
Serves: 5
Gideon Batz
1 January 1970
Based on User reviews:
50
Spice
57
Sweetness
59
Sourness
40
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
Directions:
1
For Ice Cream: Cook 1 cup sugar and 1/3 cup water in heavy medium saucepan over medium-low heat, stirring until sugar dissolves
2
Increase heat and boil without stirring until syrup turns deep amber color, occasionally swirling pan and brushing sides of pan with pastry brush dipped into water, about 10 minutes
3
Add whipping cream (mixture will bubble vigorously) and whisk until smooth
4
Whisk in half and half and bring to simmer
5
Whisk egg yolks in medium bowl to blend
6
Gradually whisk in hot cream mixture
7
Return mixture to saucepan and stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 4 minutes; do not boil
8
Strain custard into bowl
9
Whisk in crème fraîche and vanilla extract
10
Refrigerate custard until well chilled
11
Transfer custard to ice cream maker and process according to manufacturer's instructions
12
(Can be prepared 1 week ahead
13
Freeze in covered container
14
) Cook 1 cup sugar and 1/3 cup water in heavy medium saucepan over medium-low heat, stirring until sugar dissolves
15
Increase heat and boil without stirring until syrup turns deep amber color, occasionally swirling pan and brushing sides of pan with pastry brush dipped into water, about 10 minutes
16
Add whipping cream (mixture will bubble vigorously) and whisk until smooth
17
Whisk in half and half and bring to simmer
18
Whisk egg yolks in medium bowl to blend
19
Gradually whisk in hot cream mixture
20
Return mixture to saucepan and stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 4 minutes; do not boil
21
Strain custard into bowl
22
Whisk in crème fraîche and vanilla extract
23
Refrigerate custard until well chilled
24
Transfer custard to ice cream maker and process according to manufacturer's instructions
25
(Can be prepared 1 week ahead
26
Freeze in covered container
27
) For sauce: Cook both sugars, apple juice and butter in heavy medium heat until sugar dissolves
28
Increase heat and boil until reduced to 1 cup, stirring frequently, about 3 minutes
29
Cool sauce to lukewarm, about 20 minutes
30
(Can be prepared 3 days ahead
31
Cover and refrigerate
32
Before using, rewarm sauce over low heat just until liquid
33
) Spoon ice cream into parfait glasses, wineglasses or bowls
34
Drizzle sauce over
35
Sprinkle with raspberries if desired
36
Cook both sugars, apple juice and butter in heavy medium heat until sugar dissolves
37
Increase heat and boil until reduced to 1 cup, stirring frequently, about 3 minutes
38
Cool sauce to lukewarm, about 20 minutes
39
(Can be prepared 3 days ahead
40
Cover and refrigerate
41
Before using, rewarm sauce over low heat just until liquid
42
) Spoon ice cream into parfait glasses, wineglasses or bowls
43
Drizzle sauce over
44
Sprinkle with raspberries if desired