If you’ve never tasted it, it’s time to do it: the salted caramel ice cream is yummy. Creamy, delicious and dal unusual flavor compared to more traditional tastes. The secret? A perfect salted caramel sauce.
Ingrediants
- 180 g of sugar
- 180 ml of cream
- 30 g of butter
For the salted caramel
- 2 g of Maldon salt
- 540 g of whole milk
- 60 g of yolk
For the ice cream
It is found more and more often in artisan ice cream parlors, the salted caramel ice cream, sometimes salted caramel and peanuts, is a taste that has made its way in recent years, taking away from psychedelic and unnatural tastes.
At the base of this delicious ice cream is the preparation of salted caramel that you can also realize in abundance and keep in the fridge, closed with an airtight cap or cling film, for up to 6 days. If you keep it vacuum packed it will last a few weeks, if you freeze it up to 6 months. It can be used as a topping for other ice creams or for some desserts … or for pancakes for breakfast!
A pinch of fine salt it is suggested in all ice cream based on egg cream or milk and cream, the reason is that they improve the flavor by attenuating the taste of the milk. In this case, however, the salt is the protagonist because it gives the salted caramel the note that distinguishes it.
To make this recipe, a home ice cream maker with compressor is required.
OTHER TASTY RECIPES: Eggnog ice cream, Coffee ice cream, Malaga ice cream
How to prepare: Salted caramel ice cream
- Execution
- average
- Cooking time
-
20 min
- Resting place
- fridge
- Rest time
-
2h
How to prepare: Salted caramel ice cream
To prepare the salted caramel, start by melting the sugar a little on your face over medium-low heat, in a saucepan with a thick bottom. The flame must be moderate and you must be very careful not to burn it. Mix often enough with a silicone spatula: the result should be amber.
Only at this point add the butter. Heat the cream separately and pour it a little at a time over the caramel, continuing to mix. When you get a smooth and homogeneous mixture, add the salt.
With a whisk, beat the egg yolks and milk. Bring the mixture to the stove and heat. Add the caramel sauce and bring everything to 85 degrees. Remove from the heat and let it cool completely before pouring the mixture into the ice cream maker.
Let it stir for the necessary time. When the ice cream has reached a soft and fluffy consistency, serve the salted caramel ice cream in bowls that you will have placed in the refrigerator some time before.
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