Sunday, 18 September 2011

Salted Butter Caramel Icecream

Bonjour internet!

So I am into making icecream at the moment. A couple of months ago I made a pretty impressive icecream cake for my Mum's birthday - perhaps I'll put the recipe and semi-demi-ok iPhone photos up later - but I am really becoming a homemade chilled-treat enthusiast. So expect some more icecream posts!
Yesterday I made a "sophisticated" caramel icecream. It's not like a store-bought caramel icecream, which is uber sugary and (I think) a teensy bit sickly; it's got a dark, salty-sweet flavour that is very grown-up. it's an acquired taste, I admit, but once you get into it, it's so amazing!
You could serve this with grated dark chocolate sprinkled on top, or with strawberries and chocolate 'cigarello' biscuits like me!
Anyhoo, here's the recipe, adapted from the icecream master blogger/author himself, David Lebovitz. (Also, last post I forgot to mention that the delectable flourless choc/hazelnut cake was adapted from 'Bills Holiday', by Bill Granger).

Salted Butter Caramel Icecream

2 cups full cream milk
1½ cups caster sugar
4 tablespoons salted butter
½ teaspoon good-quality sea salt
1 cup thickened cream
5 large egg yolks
1 teaspoon vanilla essence


Keep your 2 cups of milk cold (ie. in the fridge) until ready to use.
In a medium saucepan over medium heat, spread the caster sugar out in an even layer. When the edges start to melt, stir them back into the middle of the pan using a wooden spoon. Repeat this process until all the sugar has melted.

Continue to cook until you can smell that it's almost going to burn - be careful as it will happen very quickly! If you chicken out at this bit, you're icecream will just taste sugary, instead of getting that deep caramel that is so highly desirable! So be brave, I believe in you!

Now quickly remove from the heat and stir in the butter and salt. Once the butter has melted, whisk in the cream. (Note: if the caramel hardens, simply return it to low heat and re-melt.)

In a separate bowl, whisk the egg yolks, and pour a little bit of the caramel over them. Keep stirring!

Pour the yolky-caramelly mixture back into the original saucepan with the other caramel and stir over low heat (remember to scrape the bottom) until the mixture thickens.

Take the milk out of the fridge and transfer to a large bowl. Through a mesh sieve, pour the caramel mixture over the milk. Add the vanilla and stir until cool. Refrigerate for 8 hours.

Ding dong! 8 hours is up and it is time to press on!

If you have an iceream maker, freeze according to the manufacturer's instructions.

If you don't have an icecream maker, pour liquid into an airtight container and pop it in your freezer, taking it out every hour and mixing with electric beaters until it's too hard to do so! (Note: your icecream won't have quite the same texture as if churned in an icecream maker, so before eating, maybe leave it out for 10 minutes to soften a little).

This is such a sophisticated icecream! Well done old chap.

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