It doesn't take long and once you take your first bite of this ice cream you'll agree it was well worth the effort!Īfter heating the milk and cream in a pot, you'll add it to your egg yolk and cornstarch mixture. But you do need to cook the base to 165F in order to remove the bacteria in the eggs before processing your ice cream. This ice cream recipe uses a cooked egg base which I think adds to its rich and creamy texture. Once you master homemade caramel you can also use it for my Salted Caramel Puddings or drizzle over my Apple Cinnamon Crepes. Then transfer your caramel to a heat-safe bowl (since it will be hot!) and set it aside while you work on the ice cream base. But if you don't have any Fleur de Sel, you can also use a pinch of Kosher salt, which is also better than table salt for this recipe. I like to use Fleur de Sel sea salt, which I find to be less salty than regular table salt and great in desserts like this. You'll then add the butter to create a silky texture. Once it does then put your whisk in it and whisk it up to smooth the mixture out. But just let it bubble and it will eventually calm down. It should be room temperature or slightly warm because cold liquid going into hot caramel will just seize up and create a big sugar mass! The cream will make the caramel pliable and allow it to be stirred into the ice cream base.Īfter you add the cream it will bubble up and resemble a witches brew! For this, it helps to have a high-profile pot, nothing too shallow, so it doesn't boil over. It will then take a day of soaking to remove the burnt sugar! Steady as she goes and eventually, it will look like this, a smooth amber color caramel. Just keep swirling the sugar, resisting the temptation to stick a whisk in the caramel "to help it along" this will just force the sugar to seize up and stick to your whisk. You can't really mask the taste of burnt caramel.
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