Difference between revisions of "Salted Caramel"
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#Egg Yolks - 10% - 400g (about 20 yolks) | #Egg Yolks - 10% - 400g (about 20 yolks) | ||
#Xanthan Gum - 4g | #Xanthan Gum - 4g | ||
| + | |||
| + | And Add | ||
| + | *40g Kosher Salt | ||
| + | |||
| + | After Churning Fold in | ||
| + | *400g Caramel Sauce (20% cream added to chewy caramel chews) | ||
Revision as of 12:49, 17 October 2024
Salted Carmel Ice-cream has become a standard, here's a basic recipe - in the future we would like to try the one on page 58 of "Hello My Name is Ice Cream" for now we make a basic Custard Ice Cream and fold in Salted Caramel after churning.
This Recipe is for the Jacob Springs Farm Store - Ice Cream case
Blank Slate Custard Ice Cream:
- Cream 30% - 1,200g
- Milk 40% - 1,600g
- Light Corn Syrup 5% - 200g
- Sugar 15% - 600g
- Egg Yolks - 10% - 400g (about 20 yolks)
- Xanthan Gum - 4g
And Add
- 40g Kosher Salt
After Churning Fold in
- 400g Caramel Sauce (20% cream added to chewy caramel chews)
