Comments on: A scoop alongside

By: claire

claire — Tue, 02 Sep 2014 19:42:35 +0000

molly! i just made this and it BLEW MY MIND! well, more specifically, my mouth. but that just sounds dirty. SO SO GOOD. already planning the next batch. if nathan had his way, we would never run out. xx

By: Walter

Walter — Wed, 08 Dec 2010 15:58:42 +0000

This is a staple at my house, especially for Valentine's Day. Yesterday I won a dessert contest at work with it, so thank you. I can confirm that even with half the yolks, the flavor and most of the texture is still there.

By: Grace

Grace — Sun, 11 Oct 2009 16:10:22 +0000

Molly, thanks so much for the recipe. I tried it yesterday and it went over really well. Thanks again.

By: Laura

Laura — Thu, 17 Sep 2009 22:44:02 +0000

Molly,
I tried this recipe last night and it didn't freeze properly, despite your warning. The batter was too thin. So, I checked out some other recipes on the 'net and I think that the batter does need to be cooked after adding the yolks to thicken it up first.

I cooked it last night and I will try the freezing again tonight

By: jessiev

jessiev — Sun, 19 Jul 2009 19:26:20 +0000

molly – let here by doug of hugging the coast (love his site, too!). THIS is awesome. we WILL be making it this week! thanks so much!!

By: Walter

Walter — Mon, 18 Feb 2008 16:53:00 +0000

Dear Orangette,What a perfect end to Valentine's Day! It was easy to quarter the recipe and the result was electric when paired with extra-sweet whipped cream and melted barely-sweet ganache. Two tweaks that I tried: 1. Cooking the caramel longer, so the result was 50% or so darker (remind me to write down a temperature in the future). 2. Cooking the custard. There's nothing wrong with using the eggs only for flavor, but I find lightly cooked custard (to the point where the first wisps of steam are coming off) improves both flavor and texture. Thank you for relaying this gem of a recipe, probably the best ice cream I've ever made, and for your enthusiasm about it.P.S. Have enjoyed your Bon Appétit columns as well.

By: Molly

Molly — Tue, 05 Dec 2006 06:54:00 +0000

So, this is what happens when I put up a post and then leave town for Thanksgiving less than 48 hours later - it takes me two weeks to get around to replying to your wonderful comments! My <>sincerest<> apologies. I swear, I'm going to get back on track one day. One day.But to answer the pressing questions: Isabel, no ice cream, huh? Let's see. You could drizzle salted caramel over a pecan tart, or you could swirl it into some brownies, I'll bet, like David Lebovitz's < HREF="http://www.davidlebovitz.com/archives/2006/06/dulce_de_leche.html" REL="nofollow">dulce de leche<>. You could also use it as a filling for a sandwich cookie, or just smear it on a slice of baguette - <>yu-umm<>!Anali, I know, ten yolks is a LOT. I have only tried this recipe as written here, though, so I unfortunately can't really speak to how it would be if you tweaked it to use fewer yolks. If you play with it and have good results, please do let me know.Thanks so much, guys. You're so good to me.

By: Tony

Tony — Sat, 25 Nov 2006 23:02:00 +0000

I will have to try your salted caramel icecream and also your own family's recipe for the spiced cranberries. It will go very well with christmas ham in a few weeks. These recipes sound delicious.Here is another caramel flavoured icecream: a crema catalana icecream that has dark praline in it. 500ml simple cream1 cinammon stickgrated lemon peelbring these to a simmer and allow to cool and infuse. Add a couple of drops or orange blossom water.beat 3 egg yolks with 65g sugar until pale and cook over low heat until coats a spoon.caramelize 100g sugar until dark brown (or to taste). Allow to cool and smash into a praline.Add half of the praline (or less if you wish a less intense caramel taste) to the custard and freeze in an icecream maker. Mix in the remaining praline at the end.Not the same texture, but it does remind me or real crema catalana.happy thanksgiving, Molly

By: jo

jo — Fri, 24 Nov 2006 10:51:00 +0000

We bought an ice-cream maker the other day – I made cinnamon ice-cream and felt like I’d died and gone to heaven (but this is going to be next on my list – sounds wonderful!!).

By: Brett

Brett — Wed, 22 Nov 2006 23:00:00 +0000

Mmmmm. I just finished the base and I’ll freeze the ice cream tomorrow morning. It will go perfectly with our apple pie. Nicole Kaplan’s recipes have never let me down (we’ll be serving an adaptation of her recipe for gougeres as an appetizer). I wish you, Brandon, and your families a happy thanksgiving (and the best of luck cooking your first turkey solo).