Subcribe to our RSS feeds Join Us on Facebook Pinterest Add to Circles Lookbook Follow on Bloglovin

Sunday, 9 October 2011

Caramel Ice Cream/Thickshake (?)

A few weeks back I made this caramel ice cream (this was when I was going through my salted caramel phase/obsession). It tasted absolutely yumm-o. BUT, after a few days, it sorted of started to turn all liquidy - so it wasn't scooping properly, it would instantly melt once it hit the bowl....I have no idea why. I have a feeling it may be the way that I made the ice cream. It sort of resembled a thickshake/milkshake consistency. So I could pretty much drink it. But the flavour was so concentrated I'm sure diabetes would have set in by the time I finished it =P. But it tasted good while it lasted.

I love the fact that the mix-ins are little bits of toffee which actually liquefy as the ice cream matures in the freezer. It creates these little pockets of caramel throughout throughout the ice cream. 

It was quite strong on the caramel flavour and mum commented that maybe you had to eat it with a scoop of vanilla on the side just to cut through the flavour a bit. I ate it straight of course because I have such a high sugar tolerance =P. But yea, really nice ice cream, great texture, little pockets of caramel gooeyness...mmm makes me wanna make some more....

Caramel Ice Cream 
Adapted from 'The Perfect Scoop' by David Leibovitz

Caramel praline (mix-in)
½ cup (100 g) caster sugar

Ice cream custard
2 cups (500 ml) milk, divided
1½ cups (300 g) sugar
4 tbsp (60 g) unsalted butter
1 cup (250 ml) thickened cream
5 large egg yolks
¾ tsp vanilla extract

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

2. Heat the sugar over moderate heat until the edges begin to melt. Use a heatproof utensil to gently stir the liquefied sugar from the bottom and edges towards the center, stirring, until all the sugar is dissolved. (Or most of it—there may be some lumps, which will melt later.) Continue to cook stirring infrequently until the caramel starts smoking and begins to smell like it’s just about to burn (It won’t take long so keep an eye on it)

3. Pour the caramel onto the prepared baking sheet and lift up the baking sheet immediately, tilting and swirling it almost vertically to encourage the caramel to form as thin a layer as possible. Set aside to harden and cool.

4. To make the ice cream, pour 1 cup (250 ml) of the milk into a large bowl, and rest a mesh strainer on top of it. Set aside.

5. Spread 1½ cups (300 g) 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 until melted, then gradually whisk in the cream, stirring as you go. The caramel may harden and seize, but return it to the heat and continue to stir over low heat until any hard caramel is melted. Stir in 1 cup (250 ml) of the milk.

7. Whisk the yolks in a small bowl and gradually 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 71-77C (160-170F).

8. Pour the custard through the strainer into the milk in the bowl set aside, add the vanilla, then stir frequently until the mixture is cooled down. Refrigerate at least 8 hours or until thoroughly chilled. (This is probably why mine didn't set properly - I put mine in the freezer for about 2 hours =P)

9. Freeze the mixture in your ice cream maker according to the manufacturer’s instructions.

10. While the ice cream is churning, crumble the hardened caramel praline into very little bits, about the size of very large confetti (about ½-inch, or 1 cm) - use a mortar and pestle, your hands or a rolling pin.

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

I had some of my relatively famous brownies on hand so I thought I'd create a bit of food porn with it. Unfortunately I won't be posting the recipe since it's a secret and one day it will make me rich and famous =P. 

Oh and I also made some peanut praline, just for the fun of it haha. Pretty much just heated up a bunch of sugar in a saucepan until it melted and caramelised to the right colour (just like the way I made the mix-ins for the ice cream), then I bashed up some peanuts, stirred them through and poured the caramel onto a tray lined with baking paper. I then shoved it in the freezer to make it set faster, which also made it crack into pieces easier.

Enjoy =D xx

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...