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Muscovado Sugar Ice Cream

Time 45 minutes
Yields Makes 1 quart
Muscovado Sugar Ice Cream
1

Bring milk and cream to boil in heavy 2-quart saucepan. Remove from heat.

2

Place egg yolks in heat-proof bowl. Add hot liquid to yolks, whisking just to blend. Add sugar and stir until dissolved. Pour through fine sieve and freeze in an ice cream machine according to manufacturer’s directions. Sprinkle a bit of Demerara sugar over each serving.

From Nancy Silverton of Campanile. The complex flavor of evaporated cane juice boosts this frozen custard into sugar heaven. A sprinkling of Demerara sugar adds crunch to the cream.

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