When i first received Ad Hoc at home i was desperate to try something from the book. I struggled to find something that could be made entirely from the contents of the larder and fridge. Then I got to the desserts and it hit me -I'm going to make some ice cream.
As with all of Keller's recipes there is a lot of technique involved, but this is not out of reach for the home cook. Alongside using a fair amount of techniques, it uses 10 eggs. Like Nigella Lawson, I have to try any recipe that uses so many eggs!
The finished product would compliment apple pie, quince tarte tatins, and a big bowl with chocolate sauce drizzled over it. It could work with anything that lends itself to the burnt sugar taste of this glorious ice cream.
How it Went...
Put the sugar in a deep heavy saucepan and stir in the water to moisten the sugar and make a mixture that resembles wet sand. (This will help the sugar caramelize evenly.) 
Bring to a simmer over medium heat, stirring to dissolve the sugar, then simmer, without stirring, for 15 minutes.
If any sugar crystallizes on the sides of the pan, brush with a wet pastry brush.
Simmer until the sugar melts into a rich amber caramel. 
Remove the pan from the heat and slowly (to prevent bubbling up) stir in a dash of the milk and cream. Stir until bubbling subsides and carefully add more, until all is used. 
Should the caramel seize and harden, return the mixture to the heat and stir to dissolve the caramel, then remove from the heat.
Whisk the remaining 2 tablespoons of sugar and yolks in a medium bowl until slightly thickened and the whisk leaves a trail. 
Slowly, while whisking, add about ½ cup of the hot liquid to the yolks, then whisk in the remaining liquid. Set a fine-mesh basket strainer over a clean saucepan and strain the liquid into the pan.
Not sure if this sludge of butterfat and eggs is the reason you need to strain, but gosh there was a bit of it!
Prepare an ice bath in a large bowl. Set a medium bowl in the ice bath; have another strainer at the ready.
Place the saucepan over medium heat and cook, stirring constantly and scraping the bottom and sides often with a wooden spoon, until steam begins to rise from the surface and the custard thickens enough to coat the spoon. 
Strain into the bowl, add the salt, and let cool, stirring from time to time. Refrigerate until cold or, preferably, overnight.
Pour the custard into an ice cream machine and freeze according to the manufacturer's instructions.
When the texture is "soft serve," transfer to a storage container and freeze to harden.
(The ice cream is best eaten within a day, but it can be made several days ahead.)
