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Add a photoSalted Caramel Ice Cream tastes even better when served with chocolate syrup, dark chocolate chips and butterscotch chunks, chocolate and caramel are a match made in heaven and for unusual flavor lovers like me this was the best ice cream flavor I have tasted after Mint and Chocolate
Ingredientes
- 2 cup full cream milk, divided
- 1 Cup sugar
- 4 tbsp (60g) salted butter
- 1 tsp salt
- 1 cups heavy whipping cream
- 5 egg yolks
- 1 tsp vanilla extract
- ¼ tsp G.M.S Powder (Optional)
- ¼ tsp C.M.C Powder (Optional)
- To serve:
- Chocolate sauce
- Butterscotch chips
Direcciones
- To make the ice cream, make an ice bath by filling a large bowl about a third full with ice cubes and cold water. Nest a small metal bowl over the ice, pour 1 cup of the milk into the inner bowl, and rest a strainer on top of it. Set aside.
- Whisk the yolks in a small bowl and keep aside until required.
- If you are using GMS and CMC powder, in ¼ Cup of hot milk dissolve both the powders and set aside.
- To make the caramel, spread sugar in an even layer in a medium-sized, heavy bottomed flat pan over low heat.
- Heat the sugar over low heat until the edges begin to melt. Use a heatproof brush to gently stir the liquefied sugar from the edges. Keep on stirring the pan occasionally.
- Continue to cook stirring infrequently until the caramel starts smoking and begins to smell like it’s just about to burn.
- Without hesitation, add the salt, butter and whisk until butter is melted, then gradually whisk in the cream, stirring briskly. Keep the flame low.
- The caramel may harden and seize, continue to stir over low heat until any hard caramel is melted. Stir in remaining milk.
- Pour spoonful of the warm caramel mixture over the yolks, stirring constantly. Now add one more spoonful of caramel into the yolks and whisk nicely.
- Scrape the warmed yolks and add back into the caramel saucepan and cook the custard, stirring constantly (scraping the bottom as you stir) until the mixture thickens.
- Add in GMC and CMC powder dissolved in milk and cook custard for another 2 - 3 minutes.
- Pour the custard through the strainer into the milk set over the ice bath, add the vanilla, then stir frequently until the mixture is cooled down.
- Once the mixture cools down completely. Pour into the metal container with a lid to freeze.
- Freeze ice cream for 2 - 3 hours or until ice crystals start forming in the edges.
- After 2 - 3 hours blend the ice cream with electric beater or in food processor to break the ice crystals. Pour into container and freeze.
- Repeat the same process 3 times in the interval of every 2 - 3 hours.
- Serve ice cream with chocolate syrup and butterscotch chips.
