gooey caramely goodness.

IMG_9294 IMG_9306 IMG_9313IMG_9339This week is ice cream week! I have about 8 different batches to make with flavours ranging from a simple vanilla bean to a lemon & cardamon sorbet.

First up, Salted butter caramel. I thought this one would be the most difficult but in fact it was fairly simple.

It looks like a long recipe but its not so bad… definitely worth a crack!

Salted caramel ice cream

For the caramel praline
½ cup (100 gr) sugar
¾ teaspoon good quality sea salt, such as fleur de sel

For the ice cream custard
2 cups (500 ml) whole milk, divided
1½ cups (300 gr) sugar
4 tablespoons (60 gr) salted butter
scant ½ teaspoon sea salt
1 cups (250 ml) heavy cream
5 large egg yolks
¾ teaspoon vanilla extract

1. To make the caramel praline, spread the ½ cup of sugar in an even layer in a medium-sized saucepan. Line a baking sheet with a silicone baking mat.

2. Heat the sugar over moderate heat until the edges begin to melt. Continue to cook stirring until the caramel starts smoking and begins to smell like it’s just about to burn

3. Very quickly sprinkle in the ¾ teaspoon salt, then pour the caramel onto the prepared baking sheet and spread in an even thin layer. Set aside to harden and cool.

4. To make the ice cream, make an ice bath by filling a large bowl about a third full with ice cubes and adding a cup or so of water so they’re floating. Nest a smaller metal bowl over the ice, pour 1 cup (250 ml) of the milk into the inner bowl, and rest a mesh strainer on top of it.

5. Spread 1½ cups (300 gr) sugar in the saucepan in an even layer. Cook over moderate heat, until caramelized, using the same method described in Step #2.

6. Once caramelized, remove from heat and stir in the butter and salt, until butter is melted, then gradually whisk in the cream, stirring as you go.

Stir in 1 cup (250 ml) of the milk.

7. Whisk the yolks in a small bowl and pour some of the warm caramel mixture over the yolks, stirring constantly. Scrape the warmed yolks back into the saucepan and cook the custard using a heatproof utensil, stirring constantly (scraping the bottom as you stir) until the mixture thickens. If using an instant-read thermometer, it should read 160-170 F (71-77 C).

8. 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. Refrigerate at least 8 hours or until thoroughly chilled.

9. Freeze the mixture in your ice cream maker for as long as your machine takes.

10. While the ice cream is churning, crumble the hardened caramel praline into very little bits with a mortar and pestle.

11. Once your caramel ice cream is churned, quickly stir in the crushed caramel, then chill in the freezer until firm.

As the ice cream sits, the little bits of caramel will liquefy and get gooey and delicious.

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