Ice cream à la saveur de brown sugarSince trying this at La Brunoise a couple weeks ago, I decided to try it myself. And the result? As good as the resto, or maybe even better. Hard to tell, since I'm still traumatised by all those sweetbreads. So, my version.
- 4 egg yolks (what? you want to live forever?)
- 1 c. packed brown sugar
- 2 c. 35% cream
- 2 c. 15% cream
- 1.5 tsp vanilla
Prepare as you would with any ice cream maker, and freeze for a couple more hours. I now have about 2 litres of the stuff at home, calling my name, testing my resistance. But I will not submit. No, I will not.
Cool tip: You'll never see this is recipes, but there's a way to make your ice cream smoother, silkier, and taste like liquid sex: add a pinch of salt to the mixture. You can thank me later.