Difference between revisions of "Salted Caramel"
| Line 21: | Line 21: | ||
====Prepare an ice bath.==== | ====Prepare an ice bath.==== | ||
| − | Fill a large bowl two-thirds of the way with very icy ice water and place it in the refrigerator. | + | Fill a large bowl two-thirds of the way with very icy ice water and place it in the refrigerator. OR if Cream is Frozen - put the total amount of frozen cream into a pot |
====Boil the dairy and sugars.==== | ====Boil the dairy and sugars.==== | ||
| − | Put the | + | Put the milk, glucose, and sugar (optionally the cream- but it's nice to use that to chill the mixture) in a medium heavy-bottomed saucepan, and place it over medium-high heat. Cook, whisking occasionally to discourage the milk from scorching, until the mixture comes to a full rolling boil, then remove the pot from heat. |
====Temper the yolks and cook the custard.==== | ====Temper the yolks and cook the custard.==== | ||
Revision as of 13:02, 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)
Contents
Procedure
Prepare an ice bath.
Fill a large bowl two-thirds of the way with very icy ice water and place it in the refrigerator. OR if Cream is Frozen - put the total amount of frozen cream into a pot
Boil the dairy and sugars.
Put the milk, glucose, and sugar (optionally the cream- but it's nice to use that to chill the mixture) in a medium heavy-bottomed saucepan, and place it over medium-high heat. Cook, whisking occasionally to discourage the milk from scorching, until the mixture comes to a full rolling boil, then remove the pot from heat.
Temper the yolks and cook the custard.
In medium bowl, whisk the yolks. Three times add ½ cup of the hot dairy mixture to the yolks while whisking so the hot milk doesn't scramble the yolks. Pour the tempered yolks back into the pot of hot milk while whisking. Place the pot over medium-low heat and cook, stirring and scraping the bottom of the pot constantly with a rubber spatula to avoid curdling.
Chill.
When you notice the custard thickening, or the temperature reaches 180°F on a thermometer, immediately pour the custard into a shallow metal or glass bowl. Nest the hot bowl into the ice bath, stirring occasionally until it cools down.
Strain.
When the custard is cool to the touch (50°F or below), add 4 grams (one teaspoon) of Xanthan gum and sea wand mixture to blend it in. Strain it through a fine-mesh sieve to remove any bits of egg yolk. (This step is optional, but will help ensure the smoothest ice cream possible.) Cure. Transfer the cooled base to the refrigerator to cure for 4 hours, or preferably overnight. (This step is also optional, but the texture will be much improved with it.)
Churn.
Place the base into the bowl of an ice cream maker and churn according to the manufacturer's instructions. The ice cream is ready when it thickens into the texture of soft-serve ice cream and holds its shape, typically 20 to 30 minutes. Empty the machine into a one-third hotel pan.
Harden.
Using a spatula immediately transfer it to brown paper 12oz containers, lid and store in freezer.
