Tuesdays with Dorie: Burnt Sugar Ice Cream and Lenox Almond Biscotti

May 4, 2010

No, I didn’t accidentally burn my sugar while cooking the ice cream base…the name of the recipe is Burnt Sugar Ice Cream, and it was selected by Becky for the Tuesdays with Dorie bakers to make this week. I also made Lenox Almond biscotti, which is one of the “docile and doting partners” suggested to accompany the ice cream. And now, a few words about each…

The ice cream involved cooking sugar and mixing hot liquid with eggs. I did this without burning the sugar to the point of ruining my pan and without scrambling the eggs. Quite a success! As noted in the recipe and mentioned by other bakers who had made this before, the sugar seized when I added the milk and cream but after some time, it heated back up and became one with the custard. After churning, it was in the freezer for about 24 hours before I took it out to try it, and I was pleased that it was easy to scoop straight from the freezer. And then I was pleased that it tasted so good! I don’t know how to describe it; it’s sort-of caramel but not really. My husband called it sophisticated. He also said it was bitter, which is a word Dorie used too. I don’t know about using the words bitter and burnt to describe ice cream, but somehow this worked and it’s tasty. One note: I replaced the whole milk with 2%, and I think it’s plenty creamy. Want to give it a try? Becky will have the recipe posted today on her blog, Project Domestication. You can also look on page 432 of Baking: From My Home to Yours.

Next, I made half a batch of Lenox Almond Biscotti. Now they’re almost gone, and by the time you read this, they’ll probably be history. I should have saved myself some time by making a full batch, because they’re SO good! Like OHMYGOSH good! I’ve heard a lot of buzz about these from other Tuesdays with Dorie bakers, so I knew this was a recipe to try. I loved them, my husband loved them, and I’ll be making them again. I made the original version (there are many variations mentioned with the recipe) and they remind me of the almond cookies that they have at Chinese restaurants. Of course they’re better than that, but you know what I mean. You can find that recipe right here on NPR’s website, along with another good-looking recipe and some tips from Dorie for packing and shipping sweets. If you have the book, which you should, open it to page 141 and get baking!


  1. It all looks so wonderful, the tiny little scoops of ice cream and that wonderful cookie to go with it! YUM. It was a big hit here as well…no way was that going to rest in the freezer 24 hours without being disturbed…LOL. We ate it after four hours in the freezer and it was a nice consistency, not too melty.

  2. Was nice pairing… a little French tasting crème brûlée ice cream with a pinch of Italian tasting almond biscotti! Mmmmm… nice touch!

  3. These two look so good together! I’m glad your ice cream making was a success. Thanks for reminding me about the Lenox Almond Biscotti…I need to make those again since my first go round was with the old oven and they didn’t really work for me.

  4. Looks delicious!! I loved this ice cream and I’ve always wanted to try that biscotti! Great job on yours!

  5. that biscotti is great eh? it’s one of my faves.

  6. Love the ice cream and love that biscotti – what a perfect combination! 🙂

  7. Oh yum-that looks like a perfect combo! I should give that biscotti a try!

  8. Ahh, I love the Lenox Almond Biscotti, too! And I also made some because the book said to with this ice cream. 😉 I gave most of them away, but surely not enough to have a few myself! Good stuff.

  9. both the biscotti and ice cream sound great on their own- but I imagine they were unbelievable all together.

  10. They look fantastic together! I made some cookies too, but now I’m going to have to try these biscotti.

  11. What a yummy treat. I need to make both of them. It is still snowing in UT so I had no desire for ice cream!

  12. I agree totally with your description of the ice cream. Caramel, but not. Slightly bitter, but in a good way. And the biscotti look delicious, too!

  13. A great pairing indeed! The ice cream wasn’t a big hit here but only because we’re not caramel ice cream people. I’ve made the biscotti before though and they were VERY popular. Both look fantastic!

  14. LOVED the Lenox Almond Biscotti. I dipped some in chocolate, too…so good! Nice job on the ice cream!

  15. The ice cream looks fantastic! I had the same experience as you – success! YAY! Although I didn’t bake Lenox Almond Biscotti to play with the ice cream. I LOVE those biscotti too! =)
    Thanks for the suggestion on ice cream containers! I followed your lead and picked a container but also put saran wrap on top of the ice cream! =)

  16. What a brilliant pairing! I love both recipes. I’ll have to make the Lenox biscotti again one day. The ice cream was delicious!

  17. Ice cream and biscotti look PERFECT!! Love both of these. Bet they were good together.

  18. What a fun link about shipping treats! Your pairing looks perfect. How good are those biscotti? I like them a little too much.

  19. What a perfect match!

  20. Your icecream looks great Jill! I didn’t like the bitter undertones your husband mentioned, but I’m glad that enjoyed it.

  21. Yum! Both recipes look just fabulous and I’ll have to try the biscotti for sure!

  22. Ah this ice cream was a lesson in itself. I learned how to make yummy ice cream without an ice cream maker. I learned how to successfully burn my sugar without freaking out. I learned a bit of patience waiting for my seized caramel to melt into the custard. And most importantly, my best friend learned that burnt sugar is simply, caramel. Men 😉

    It looks great and I’ll have to give those a shot. I thought I’d have enough on my hands with this so I opted out of a docile partner for the (now completely gone) ice cream.

  23. GREAT combo Jill! I loved this ice cream so much I bought an ice cream maker (and have been using it like crazy)! Don’t know if that’s a good thing or not… love the biscotti flavor and will have to get to NPR to get it! Everything looks beautiful!

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