CLASS RECIPE
Salted Caramel Ice Cream
Makes about 1 litre
INGREDIENTS
METHOD
1½ cup Sugar
½ cup water
1 cup 35% cream, scalded
2 tbsp. butter
1 tsp kosher salt
1.
Place the sugar and water in a sauce pan, with water covering the
sugar.
2.
Heat on high and bring to a boil. Continue cooking until the sugar
starts to turn a deep amber. As soon as it reaches this point,
immediately remove it from the heat or it will burn.
3.
Pour the hot heavy cream into the caramel and whisk it in. Add the
butter to the mixture, and mix in until it has melted, and is fully
incorporated. Add salt to the caramel.
4.
Pour half of the caramel into an air tight container and set out at room
temperature to cool.
5.
In a mixing bowl, whisk together the remaining half of the caramel,
chilled cream, milk, and vanilla. Refrigerate until cold.
6.
Stir together well after chilling and freeze it in an ice cream maker
according to the manufacturer instructions.
7.
When the ice cream is fully frozen, pour half of the room temperature
caramel in to the ice cream and let it swirl through the mixture. Reserve
the remaining caramel for garnish.
1¾ cup 35% Cream, chilled
1½ cup whole milk
½ tbsp vanilla extract
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