Burnt Ice Cream (1789, England)


A 1789 play on caramel ice cream - brown, burnt shards of caramel add a crunch to this creamy treat.

This recipe comes from the 1789 cookbook The Complete Confectioner, published in London, and written by Frederic Nutt.


275ml cream
140ml sugar syrup (1:1 water to sugar)
3 eggs
30g powdered sugar

  1. Heat a sugar syrup, and in another pan, the cream. Keep the heat as low as you can.
  2. In another pan, make a dry caramel on a medium heat with just the powdered sugar. Keep moving the outer parts of the sugar in as they will be the first to caramelise.
  3. During this, crack eggs into the cream and mix well.
  4. Once a uniform caramel, quickly pour into the cream before it hardens, and mix.
  5. Transfer to a tupperware and freeze overnight. Serve in a tall sundae glass and enjoy.

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