There are so many things we can do with those left out egg yolks after making macaroons or chiffon cakes, and sometime, those yolks with a look of “use me up!” gives me great ideas:)
This time, I opted for a simple custard… but it wasn’t just custard, it was for my ultimate custard ice cream! I’ve always wanted to make really rich cream-brulee-like ice cream, so the time has come!
I’ve made the custard with brown sugar for a change from normal white sugar, which worked well and gave the custard a good body. Hum, looking already good:) Since I still had dulce de leche from the other day, (remember Torta de hojas I made?) I mixed it in the custard and made lovely marble. Wooow, I could already see it was going to taste amazing…. I even had a spoonful before putting it in the freezer… cheeky…;)
Having waited whole afternoon, I finally got it out for dinner. The texture wasn’t rock -hard like the ones you sometimes get, but so smooth that I could serve it straight from the freezer. The taste… oh..man..! This is what I call “The ultimate custard ice cream”! Yum yum yum…
1. Boil sugar and water in a sauce pan. When the sugar is fully melted, turn the heat off.