Thursday, September 22, 2011

Salty Caramel Ice Cream

You may already know about my undying love for Jeni's Splendid Ice Creams from some of my previous posts. My sister Randi definitely does (and bless her heart, she surprised me with a copy of Jeni's new book). Thanks Randi!

The only question...what to make first? I had already recreated my favorite flavor, pistachio-honey. So I zeroed right in on my second favorite, salty caramel. (Actually brambleberry crisp might be my second favorite, but that recipe isn't in the book, so let's pretend I never mentioned it.)

If you're a freak for salty/sweet treats like I am, you'll love this. It's velvety smooth, rich and luscious.   



SALTY CARAMEL ICE CREAM 
Makes about 1 quart

2 cups whole milk
1 tablespoon plus 1 teaspoon tapioca starch (or cornstarch)
1 ½ oz. (3 tablespoons) cream cheese, softened
½ teaspoon fine sea salt
1 ¼ cups heavy cream
2 tablespoons brown rice syrup (or light corn syrup)
2/3 cup sugar
2 teaspoons vanilla extract


1.      Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry; set aside.

2.      Whisk the cream cheese and salt in a medium bowl until smooth; set aside.

3.      Mix the cream and brown rice syrup in a measuring cup with a spout; set aside.

4.      Fill a large bowl with ice and water; set aside.

5.      Spread the sugar in an even layer in a 4-quart saucepan over medium heat. Heat, without stirring, until there is a full layer of melted sugar on the bottom, but still some unmelted sugar on the top. When the edges start to turn a golden color, gently pull it towards the unmelted sugar with a heatproof spatula to help melt the center. Continue pushing the sugar until it is all melted and evenly amber in color, like an old penny.

6.      Remove from heat and slowly add a bit of the cream mixture to the pan (it will fizzle, pop and spurt, so be careful). Keep adding cream and stirring, a little at a time, until it’s all incorporated. Return pan to heat and add the milk. Bring mixture to a rolling boil and boil for 4 minutes. Remove from heat and gradually stir in the starch slurry.

7.      Bring back to a boil over medium-high heat and cook, stirring with a heatproof spatula, until slightly thickened, about 2 minutes. Remove from heat and pour through a fine mesh strainer into cream cheese, whisking until smooth. Add vanilla extract and whisk until combined.
8.      Place the bowl in the prepared ice bath. Let stand, stirring occasionally, until cold, about 30 minutes.

9.      Process in an ice cream maker according to the manufacturer’s instructions. Freeze until firm, at least 4 hours.

slightly adapted from “Jeni’s Splendid Ice Creams at Home” by Jeni Britton Bauer
tapioca starch and milk
cream cheese and salt
whisked
adding brown rice syrup to cream

I used brown rice syrup (instead of corn syrup in the original
recipe). It changes the flavor slightly, but that's okay because it
has a caramel-like flavor to begin with, so it's a good match.
sugar caramelizing
caramelized sugar
adding cream mixture to the caramelized sugar
milk added and boiling
thickening (starch slurry already added)
straining
cooling in the ice bath
pouring custard into the ice cream machine
salty caramel ice cream
.

2 comments:

Judie Cleland said...

You make everything look so good. I want some.

Randi said...

It looks so rich and thick even before you freeze it. Yum.

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