Tuesday, May 31, 2011

TWD: Caramel Pots de Creme (sort of)



I’m back! We had an absolutely spectacular wedding and a wonderfully relaxing honeymoon, and now we’re back to real life, which I think is awfully nice, too (I actually really missed my kitchen while we were away and was so happy to be back in it). I promise that I will have photos and stories, but for now, I have ice cream. This week’s Tuesdays With Dorie selection was Caramel Pots de Creme, which sound good to me, but seriously? Every time I make some kind of pudding/spoon dessert, no matter how small a quantity, it never gets finished. So I figure that since the ingredients were the same as ice cream, I might as well turn this recipe into ice cream - and it worked!



The original recipe, which you can find here on Peggy the Baker’s site, calls for two whole eggs and five yolks; I omitted the two whole eggs and kept the rest of the ingredients the same. After all the ingredients were combined, instead of pouring the custard into cups and baking it, I put the mixture back on the stove and cooked it until it reached 170 degrees, chilled it, then put it through the ice cream maker. Around this time last year the group made Burnt Sugar Ice Cream, and despite two attempts, I never quite achieved the deep color and flavor that ice cream was meant to have. I think I have now finally made real burnt sugar ice cream.

This recipe rated an 8 for Deliciousness and a 3 for Effort, for an EDR of 2.666. Many thanks to Peggy for hosting this week. I look forward to catching up and seeing how my fellow bakers fared with the actual recipe!

11 comments:

Clivia said...

Great variation on this recipe! Your ice cream looks full of flavour.
Welcome home! Can't wait for the photos.

Tracey said...

Welcome home! Can't wait to see the wedding pics :) I wish I'd thought to turn this into ice cream too. Pudding type desserts never get finished here either so I just sat out.

Cakelaw said...

Congratulations!!! Glad to hear you had a great time during your honeymoon. This icecream sounds superb -actually better than the original dessert.

jillbert said...

Congratulations! Fabulous idea to make this into ice cream! I skipped it because my husband isn't a big custard fan, but he would have been happy to try some ice cream.

Peggy the Baker said...

Ice cream sounds wonderful--did you notice that Mike of goodlivingoutwest also made icecream?!! I think I'd like to try it too. Thanks for baking with me this week.

spike. said...

I love the ice cream variation. Glad you had a wonderful wedding and honeymoon. Hope we get to see some pics!

Mimi said...

Congratulation on your wedding!
Great idea turning this into ice cream.
Mimi

Hanaâ said...

Congratulations to the two of you!!! Wishing you both many many happy years together :o) Looking forward to seeing your wedding/honeymoon pictures, as well as pictures of the wedding cake of course :o)

Becky said...

Cool approach with the ice cream. That sounds delicious!

Congrats!

TeaLady said...

CONGRATS!! And glad to see you back and baking (kinda).

Ice cream is a great idea with this recipe. Looks wonderful.

Jessica said...

Congratulations!!

I have to try this made as ice cream. Considering how much I loved it as a baked custard, I think freezing it would be even better. Your ice cream looks awesome.