0 (0)

Category: Desserts

Muscovado Sugar Ice Cream

Muscovado Sugar Ice Cream
Perry C. Riddle / Los Angeles Times

Jaggery. Piloncillo. Muscovado. Names for new punk rock bands? Guess again. They're all sugar, made from either the juice of a grassy cane or tree sap. With the rise of interest in ethnic cuisines, the curious seeker of new ingredients ... Read more

Total time: 45 minutes | Makes 1 quart
Note: 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.
  • 2 cups milk
  • 2 cups whipping cream
  • 8 egg yolks
  • 6 to 8 ounces muscovado sugar
  • Demerara sugar, for garnish

Step 1Bring milk and cream to boil in heavy 2-quart saucepan. Remove from heat.

Step 2Place 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.

Each 1/2 cup:
607 calories; 108 mg sodium; 575 mg cholesterol; 46 grams fat; 40 grams carbohydrates; 10 grams protein; 0 fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Desserts
Maple pecan pie bars
Cherimoya tart
Poached fruit in lemon verbena syrup
A Veritable Pumpkin Pie