Salted caramel ice cream

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to make salted caramel ice cream? First, prepare the caramel sauce. How to make sauce? Pour 60 grams of sugar into a thick-bottomed frying pan, place it over medium heat and start heating. Stir occasionally with a wooden spoon until the granulated sugar begins to melt. As soon as this happens, stop stirring and shake the pan with the contents 2-3 times during the process until the caramel turns amber in color.

2. STEP 2

   

   Pour 120 ml of warm cream into the resulting caramel and gently stir the mixture with a wooden spatula. The contents of the pan will bubble a lot, so you need to work very carefully to avoid getting burned. Cook the caramel sauce until the caramel is completely dissolved in the cream. Then remove the pan from the heat. Add salt, mix gently and leave the caramel to cool.

3. STEP 3

   

   Now get to the ice cream. In a saucepan or saucepan, combine the remaining heavy cream (300 ml) and granulated sugar (25 g). Mix the ingredients. Place the saucepan on the fire. Bring the mixture to a boil and immediately remove from heat. Beat the yolks with the remaining sugar (25 g) and a small amount of vanilla. Proteins are not used in this recipe. You can make meringue from them.

4. STEP 4

   

   Next, in several batches (at least 3-4), pour the just whipped yolk mixture into the hot cream, stirring the entire contents of the saucepan each time. Place the saucepan with the cream mixture back on the heat and, stirring constantly, cook for several minutes. Attention! The contents of the saucepan should not boil under any circumstances. To do this, it is best to use a culinary thermometer; the temperature of the finished mixture should be 85°C.

5. STEP 5

   

   Strain the resulting mixture through a sieve.

6. STEP 6

   

   Mix the mixture with homemade salted caramel and cool. To do this, transfer the ice cream into a container and place it in the freezer. From time to time, remove the container and stir its contents - this will help prevent the formation of ice crystals. In this way, bring the ice cream to full readiness. Serve the ice cream to the table. Bon appetit!