Join me on a Greek Island full of ancient legends, delicious cuisine, crystal-clear blue water, and glorious sunshine.
The secret is out — Portugal is a food and wine lover's dream destination!
Join me for a special sailing aboard a magnificent luxury river ship!
Explore a vibrant place filled with history, delicious cuisine, and flamenco in Southern Spain!
You've heard the hype. But what you won’t know until you go there is that it’s TRUE!
Prepare to be astounded by the endless vineyards, food and vibrant lifestyle that make this destination so special!
Want to indulge your senses in the heart of the Mediterranean? Sicily has you covered!
Morocco has become one of my most popular culinary tour destinations, and once you go, you'll know why.
Miles of rich blue Mediterranean coastline and the delicious food and wine of Provence await!
Makes about one quart.
1 1/3 cups sugar 2 cups heavy cream 1 cup milk 1 vanilla bean split and scraped 1/4 teaspoon Kosher salt 8 egg yolks
In a large heavy stainless steel frying pan over medium heat, melt the sugar by swirling the pan to melt the sugar uniformly. Cook until the sugar starts to turn golden brown or caramel color. Immediately remove from the heat and let the caramel get a shade darker. Carefully add the heavy cream. The caramel will seize and get hard.
Place the pan over the heat and stirring constantly, heat the cream to melt the caramel. When the caramel is melted, add the milk, vanilla bean and salt over medium heat, heat the mixture until there are bubbles around the edges and a skin that forms on the top.
Place the egg yolks in a bowl. Temper the egg yolks by slowly adding the warm caramel cream mixture to the egg yolks, whisking constantly. When all of the warm caramel cream mixture has been added, pout the contents into a heavy saucepan. Using a rubber spatula or a flat bottom wooden spoon, stir the mixture constantly over medium heat until the mixture thickens and coats the back of the spoon or spatula, about 2 to 4 minutes. Immediately remove the pan from the heat and pour the mixture through a fine mesh strainer into a clean bowl. Immediately whisk the caramel mixture to cool it slightly.
Cover the bowl with plastic and place in the refrigerator until cold. Freeze the ice cream according to the directions with your particular ice cream machine.
Post your pic and tag @chefjoanneweir on Instagram.We would love to see how yours turned out!
Sign up and I'll send you my latest recipes and cooking tips from some of my favorite places!