This week of the summer special we get fancy with Salted Caramel.
Let’s just jump right in shall we. Check out the ingredients, no caramel is being added in, we are going to make it ourselves.
To start off, bring the milk to the point just before a boil breaks out. The surface of the milk will begin to change and show small bubbles. Keep a close watch on the milk as we do not want it to scald.
While the milk is heating, remove 3 eggs yolks from their cages. Use the remaining whites for an omelet.
As is visible, I used a small bowl to combine the milk and egg yolks. So, I didn’t use half of the milk as stated in the recipe…I scooped out a little more than a cup.
Now, pour the egg/milk mixture back into the pan with the milk and cook for about 3 more minutes, stirring the entire time. Again, watch the temperature and only take it up to 160° before removing from the heat.
It’s caramel time.
Grab a new saucepan and add brown sugar, butter, and heavy cream.
Heat it up, but don’t burn the sugar.
While slowly stirring over the heat, combine the two pans to create the ice cream base.
Pour contents into an ice bath just as we did last week with the Pistachio.
Let the mixture cool down and then add it to the ice cream freezer.
At this point I want to let you know that the remaining steps just didn’t work. The freezer ran for an extensive period with no change at all to the consistency of the cream. It was just a liquid, not a nice pillowy cream of deliciousness. So, I just poured it into a container and tossed it in the regular freezer. The outcome, as you will see below, is sort of icy and not creamy. This is likely due to the use of 2% milk which has a higher water content than whole milk or cream. It is possible that substituting in whole milk or some combination of milk and cream may improve this recipe, but I will likely find another recipe to base this ice cream on.
The iciness does have some effect on the flavor, leaving the caramel less pronounced than would be expected. Additionally, I don’t believe that letting the ice cream sit out a bit before eating would result in more positive results, as it will turn more into caramel milk rather than a softer cream although I will test this solution out.
So, overall, I am not recommending this recipe to you, sorry.
That is why we are here, though, to learn and try stuff out for you so when you make sweets they come out great.
UPDATE: I did let the ice cream thaw out a bit and it improved both the texture and the flavor. Just wish it had come out a bit creamier.