V0: described, not machine-verified
Caramel Custard Ice Cream
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Ingredients
- Sugar4 tbsp
- Water6 tbsp
- Egg yolks2 yolks
- Cream1 cup
Allergens (inferred from ingredient names): eggs, milk
Nutrition per serving (modelled estimate, not measured): kcal 300, protein 3, fat 25, carbs 16, fiber 0, sugar 16
Original steps
- Combine the sugar with one-third of the water in a small saucepan over medium heat until the sugar dissolves, then increase the heat until it boils and turns brown.
- Add the remaining water and boil together until it reaches a caramel consistency.
- Whisk the egg yolks thoroughly until they turn pale, then add them to the caramel and set aside to cool.
- Add the cream to the mixture, stir well, and let it cool.
- Pour the mixture into an ice cream mold or machine and place in the freezer for two hours.
- Remove from the freezer, whisk well, and return to the freezer until completely frozen.
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: Dr. Fatma Alkawokgy family archive, fifi.cooking. Family recipe archive of Dr. Fatma Alkawokgy (1943-2026), chapters 1 to 6, published at fifi.cooking