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Ingredientes
- 4 c. two percent evaporated lowfat milk
- 2 c. lowfat milk
- 4 tsp cornstarch
- 1/2 tsp baking soda
- 1 1/2 c. sugar
- 2 Tbsp. lemon juice vanilla or possibly cinnamon ice cream Cinnamon Ice Cream
- 2 c. 10% cream
- 3 x cinnamon, sticks, broken into pcs
- 6 x egg, yolks
- 2/3 c. sugar
- 1 c. whipping cream
- 1 tsp vanilla
Direcciones
- In large Dutch oven or possibly stockpot, bring evaporated lowfat milk and 1 1/2 c. (375 mL) of the lowfat milk to boil. In separate bowl, whisk together remaining lowfat milk, cornstarch and baking soda; pour into boiling lowfat milk mix and keep hot over low heat.
- Meanwhile, in large heavy saucepan, moisten sugar with lemon juice; cook over medium heat, brushing down side of saucepan with brush dipped in cool water, till sugar is dissolved. Increase heat to high and boil without stirring, till light golden, about 5 min.
- Averting face, slowly pour warm caramel into lowfat milk mix, stirring constantly to prevent foaming. Return to heat and cook at low boil; stirring occasionally, till thick sufficient to coat back of wooden spoon and dark golden brown, about 2 hrs. Let cold. Pour into jars with tight-fitting lids and chill for up to 6 months.
- Serve over vanilla or possibly Cinnamon Ice Cream (see recipe).
- Cinnamon Ice Cream:In heavy saucepan, heat cream and cinnamon just till bubbles form around edge. Remove from heat; cover and let stand for 10 min.
- In large bowl, whisk egg yolks with sugar; gradually pour in hot cream through sieve, whisking constantly. Throw away cinnamon. Transfer to saucepan; cook over medium-low heat, stirring constantly, for about 5 min or possibly till thickened sufficient to coat back of spoon without boiling.
- Pour through sieve into large bowl. Blend in whipping cream and vanilla.
- Place plastic wrap directly on surface; chill till cool. Freeze in ice-cream maker following manufacturer's instructions.
- Makes about 2 c..
- Makes about 4 c..
