Sunday, March 21, 2010

Salted Butter Caramel Ice Cream

Do you guys always intrigued to make a recipe because of the title?? Because i do. I really do. That's how i decided to make one. So, when i first read this from David Lebovitz's blog, i was like "man..i'm totally gonna make this one" (even though i don't ow
n an ice cream maker). But because of this recipe, i made myself promise i'm gonna have one someday. See that, i said "have one", which means i don't have to buy it myself, anybody could have buy one for me *writing i-c-e c-r-e-a-m m-a-k-e-r on my wish list* ;D

From my experience with this ice cream, it's not that easy to make
a smooth ice cream without ice cream maker. We have to constantly check on the mixture. Every 30 mins we stirring it vigorously as it's freezing, really beat it up and break up any frozen sections. Then return in to freezer. It will take about 2-3 hours to be ready. Oh and believe me, it's still not so smooth as David's (well, i have not try his yet, but you can see it through his pictures). Plus it couldn't handle room temperature well. I eat the ice cream at second or third spoon, but after that i can just drink it all *sigh* wondering what's wrong with mine?

Half-melted Salted Butter Caramel Ice Cream

Salted Butter Caramel Ice Cream
from David Lebovitz
make one generous quart

Because of the caramel in this ice cream, once churned and frozen, it'll remain nice and creamy. To make it firmer, crank up your freezer a bit or store it in a shallow pan.

For the caramel praline (mix-in)
1/2 cup (100 gr) sugar
3/4 teaspoon sea salt, such as fleur de sel

For the ice cream custard
2 cups (500 ml) whole milk, divided 1 1/2 cups
300 gr sugar
4 tablespoon (60 gr) salted butter
scant 1/2 teaspoon sea salt
1 cup (250 ml) heavy cream
5 large egg yolks
3/4 teaspoon vanilla extract

1. To make the caramel praline, spread the 1/2 cup (100 gr) of sugar in an even layer in a medium-sized, unlined heavy duty saucepan: I use a 6 quart/liter pan. Line a baking sheet with a silicone baking mat or brush it sparingly with unflavored oil.

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 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.

3. Without hesitation, sprinkle in the 3/4 teaspoon salt without stirring (don't even pause to scratch your nose), then 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, 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 (at least 2 quarts/liters) 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 1 1/2 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 hear and stir in the butter and salt, until butter is 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 in the yolks in 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 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 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 1/2 inch, or 1 cm). I use a mortar an pestle, although you can make your own kind of music using your hands or a rolling pin.

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

Note : As the ice cream sits, the little bits of caramel may liquefy and get runny and gooey, which
is what they're intended to do.

Variations : Add some strong liquid espresso (or instant espresso powder) to the custard to taste, prior to churning the ice cream to make Coffee-Caramel Ice Cream.

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