When I saw the Burnt Sugar Ice Cream (chosen by Becky of Project Domestication) I was SO excited because it was going to be my first time making ice cream...and with my new kitchenaid ice cream attachment! Woohoo! (and it was my birthday, which is also fun (; ) Being the ice cream virgin that I am, on Monday night I got all my ingredients out and ready and then grabbed the ice cream attachment..still in the box...out of my cabinet. I started reading the instructions...Ohhh...the ice cream attachment has to be frozen for...15 hours!!!...before you can use it...hmmm....looks like there will not be any ice cream tonight. So into the freezer my ice cream bowl went, and back into the refrigerator went all the ingredients.
Now, I had wanted to make it the night before so I would have time to post on Tuesday because, of course, Tuesday was my birthday and I had dinner plans with my parents (stupid hubs had a game to film. boo.) But obviously that didn't work and I decided that I would make and post the ice cream on Tuesday night. (you see how I don't understand ice cream? it needs time)
So after my wonderful Mexican birthday dinner where I stuffed my face with chimichangas and mexican mush (and talked about some super exciting things that I will be able to reveal in about 3 weeks) I came home, spent a bit more time with my mom and then started on the ice cream. Again.
Just like Dorie says, the caramel mixture seized up like crazy and it actually took me a while to get it to smooth out--probably because I was using a pan that was way too small. When I would stir the "custard" things would slosh and slur and then fizzle on my burners. bah. I also had my trusty instant-read thermometer out but the mixture really did not thicken like I think it should have. It reached the required temperature, and in my impatience I decided to go ahead and pull it off the stove.
Now I was ready to churn some ice cream!
The mixture has to cool?!?!? After I've just spent all that time getting it up to 170 but not over 180 degrees? BOO!!
So I stick the mixture into the fridge, and my ice cream bowl back into the freezer. and wait.
30 minutes...still warm to the touch.
45 minutes...still slightly warm...
60 minutes. Forget it. I'm making ice cream!!
Well. That didn't really work. I poured it into the ice cream container and churned for at least 30 minutes but all it did was get cold and maybe a tiny tiny bit thick. But hey, anything liquid will freeze right? So I stuck it in a container in the freezer anyway hoping that magic would happen overnight.
But it wasn't magic. The next day I basically had sweetened frozen cream. Very icy texture. It still tasted good though.
I spent a few days scraping bits of ice milk out of the container before I had the genius idea to put it in the fridge to let it melt and then (since it would be cold, right?) try to churn it and make ice cream.
And guess what?
I made real, honest-to-goodness, Ice Cream!!! I could tell that it was going better since it really thickened up as it was churning and I was so excited!
So even though I was too sick to make anything for Mother's Day, I had for real homemade ice cream that we ate over toasted croissants with sliced strawberries. And it was quite lovely if I do say so myself :)
(oh...with the whole impatience thing...I didn't let my caramel cook long enough so I didn't get quite the depth of flavor that some of the TWD-ers got, but I think this suited the people I was feeding quite well.)
little kitty friend was very interested in the ice cream...
I don't know why I was such an impatient person with this challenge because I am normally very patient and don't mind waiting for things, but ice cream brings it out in me I guess! Well, thanks so much to Betty for choosing this recipe, and sorry to Cristine that I didn't get to the berry tart--hope to do that soon!