ICE CREAM


                OLD ICE CREAM MOLDS

I must say I was tempted to buy  one or two of these old molds  . .sitting on a table in the flea market. . . . that is before I asked the price!!!. ..
. . and  . . .
then  remembered I had already about 6   at home ! 
Did I really need more?!!!!
I acquired my molds many years ago when I bravely stayed in the famous PARIS cooking store- Le Dehillerin,  all afternoon until they finely served me and I managed to pay and leave with all 6 molds!
(Tip: when shopping in said store . . . . .Act like a local . . .or a chef  . . . not a tourist!  . . .or  . . so it used to be . .  ) 
SIZES @ 1 litre and 2 Litres


Voila! a recipe to try . . 


SALTED CARAMEL ICE CREAM
MAKES ABOUT 1 QT
ACTIVE TIME:30 MIN START TO FINISH:4 HR
AUGUST 2009
It might seem odd to describe something cold—ice cream—as sultry, but there is no denying genuine come-hither appeal. Based on a traditional candy from Brittany (and a favorite flavor pairing among French and American chefs), the combination of salty and sweet exerts an almost primordial pull, and cream, milk, and eggs provide lush, luxurious texture.
1 1/4 cups sugar, divided
2 1/4 cups heavy cream, divided
1/2 teaspoon flaky sea salt such as Maldon
1/2 teaspoon pure vanilla extract
1 cup whole milk
3 large eggs
EQUIPMENT: an ice cream maker
Heat 1 cup sugar in a dry 10-inch heavy skillet over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling skillet occasionally so sugar melts evenly, until it is dark amber.
Add 1 1/4 cups cream (mixture will spatter) and cook, stirring, until all of caramel has dissolved. Transfer to a bowl and stir in sea salt and vanilla. Cool to room temperature.
Meanwhile, bring milk, remaining cup cream, and remaining 1/4 cup sugar just to boil in a small heavy saucepan, stirring occasionaly.
Lightly whisk eggs in a medium bowl, then add half of hot milk mixture in a slow stream, whisking constantly. Pour back into saucepan and cook over medium heat, stirring constantly with a wooden spoon, until custard coats back of spoon and registers 170°F on an instant-read thermometer (do not let boil). Pour custard through a fine-mesh sieve into a large bowl, then stir in cooled caramel.
Chill custard, stirring occasionally, until very cold, 3 to 6 hours.
Freeze custard in ice cream maker (it will still be quite soft), then transfer to an airtight container
(I use my molds) and put in freezer to firm up.
COOKS’ NOTE:  Ice cream keeps 1 week.