Burnt Sugar Ice Cream

Disclaimer: This is not my recipe all the credit goes to Thalia Ho the recipe is from Wild Sweetness cookbook linked: here

I wanted to make an ice cream that would match this 80 degree weather in Chicago, but also go with a more fall palette. So I made Thalia Ho’s Burnt Sugar Ice Cream. Oh me oh my, this is everything I hoped it would be and more. If you don’t know, somehow because I always mention it at this time of year, toffee is my favorite flavor for desserts. One step into getting that toffee flavor is caramelizing the granulated sugar. Which is what this recipe does, and gives it a nutty taste like toffee. However it does not butter, so not exactly the toffee flavor, but still amazing! She also added a nice touch of orange zest in this recipe. Which makes it the perfect balance of nutty and lightly citrusy. Overall, a light dessert and ice cream, I recommend!


Makes: 4 to 6 servings

Disclaimer: This is not my recipe all the credit goes to Thalia Ho the recipe is from Wild Sweetness cookbook linked: here


  • 2 cups (480 ml) heavy cream
  • 1 ¾ cups + 2 tbsps (450 ml) whole milk
  • Zest of an orange
  • 1 ¼ cups (250 g) granulated sugar, divided
  • ¼ cup (60 ml) water
  • 6 large egg yolks
  • 2 tbsps grand marnier (optional)
  • A pinch of salt


  1. Pour the cream, milk, and orange zest into a deep saucepan. Give it a stir to combine, then let it come to a simmer over low heat. Meanwhile, put 1 cup (200 g) of the sugar into a separate saucepan, along with the water. Cook over medium heat, swirling the pan often but now stirring, until dark amber in color. You’ll know it’s done when it looks and smells like a deep, burnt caramel. While you’re waiting for the sugar to scorch, whisk the yolks and remaining sugar together in a medium-size heatproof bowl.
  2. Pour the burnt sugar into the cream, whisking constantly to combine. It’ll seize as it’s added but will come together as it heats. Slip a stream of the mixture into the yolks, whisking to acclimatize them to the heat, then pour all of it back into the saucepan. Continue to cook, stirring constantly, until thick enough to coat the back of a spoon. It shouldn’t take more than a few minutes. Remove and stir in the gran marnier, if using, and salt. Pour into a large bowl, covering the surface with plastic wrap to prevent a skin from forming. Chill until cold, at least 8 hours but preferably overnight.
  3. Churn in an ice cream machine according to the manufacturer’s instructions. It should be thick, creamy, and voluminous when it’s done. Scrape into a container, cover, and freeze until firm before serving.

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