Ingredients

  • 1 cup sugar
  • 2 ¼ cups half-and-half
  • 5 large egg yolks
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      438 calories; 21 grams fat; 11 grams saturated fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 56 grams carbohydrates; 55 grams sugars; 7 grams protein; 280 milligrams cholesterol; 66 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Preparation

  1. Place 3/4 cup of the sugar in a 3-quart saucepan over medium heat. Stir gently, moving the sugar around constantly. It will become pebbly and turn golden. Continue cooking, stirring gently, until the sugar starts melting, then stop stirring and gently swirl the sugar until it melts and turns a rich amber color. It has caramelized enough when it starts to come to a simmer.
  2. Immediately stir in about 1/2 cup of the half-and-half, pouring it slowly and standing back because the mixture may spatter. Stir in the remaining half-and-half. Bring to a boil, then remove from the heat.
  3. Beat the remaining sugar with the egg yolks in a separate bowl until blended but not frothy. Beat in a little caramel, then pour the egg-yolk mixture back into the saucepan with the caramel. Cook, stirring, over medium-low heat until the mixture reaches 175 degrees on a candy thermometer. Do not allow to boil.
  4. Strain the mixture into a metal bowl, cover and refrigerate or place the bowl in a larger bowl filled with ice and water to chill it. Stir the caramel occasionally as it chills. When the mixture is cold, freeze it in an ice-cream maker according to manufacturer’s directions.

Dining and Cooking