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Topic: Caramel ice cream  (Read 1579 times)
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« on: September 21, 2010 05:53:36 AM »

This summer, in the midst of sweltering heat that fell on my city, I ventured in the attic and I found myself face to face with an ice cream maker that had been there for a long time ... I decided to carry it into the kitchen to see if it still worked!

As the machine seemed to work, I started doing tests, at first versions of "light" treats, but then I soon abandoned all restraint and went on to the more creamy and sinful ice creams!
One of my favorite flavors is caramel ... but it's pretty difficult to find around here! So I found a recipe, and went to work:


400 ml whole milk
250 gr sugar
1 / 2 teaspoon salt
250 ml cream
4 egg yolks

The original recipe also included 50 g of butter, and the first time I put it in... and it was a disaster! At first the caramel solidified horribly, and I struggled to melt it again (the recipe warned of this eventuality), and finally in the finished product I could taste a grasy aftertaste from the butter... it was just too much! So I skipped it altogether, and the result was delicious and still perfectly creamy, even straight out of the freezer!

On my blog I made a step-by-step photo diary of the caramel making... but I'll skip that, and just say:
pour the 250 gr of sugar in a pan on low heat, and stir, stir, stir and melt and caramel until it's golden brown...

add the salt ( a tiny tiny bit gives more body to the flavour. a little more, and you get a sweet salty treat... follow your taste! ehm but don't try tasting the uber-hot caramel. that hurts!! LOL)

now add the cream.. it will bubble and froth like mad, so add a little bit at a time, stirring constantly, until it's all in.

Add the first 200 ml of milk, stirring well ... and now it's eggs!
I'm afraid to cook 'em instantly if I try to add them to the pan, so I go the opposite way, and add a couple of ladles of mixture to the beaten eggs... and then I add this cream back to the pan.

Put it back on the fire and let cook until it thickens, then finally take away from the stove, add the last 200ml of milk (cold) and let it cool until you can put it in the ice cream machine (follow your instructions) and let it work its magic.
The result is delicious ... I made several batches before storing the machine for winter!

More pics on my blog, and also two other recipes I made, if you can stand the google translate button... (actually, I am laughing sooooo much when I read on the translated bit, trying to figure out what I wrote in my language and how on earth it became what appears on the page, LOL)
« Last Edit: September 21, 2010 08:19:34 AM by alhrayth » THIS ROCKS   Logged
« Reply #1 on: September 21, 2010 08:08:19 AM »

Yum!  My hubby would adore this.  Caramel ice cream with some fresh apple pie would rock his world.
« Reply #2 on: October 12, 2010 01:53:32 PM »

What an interesting recipe. I just bought a ice cream maker.  Grin  I think I might just have to try this recipe.  Smiley
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