Salted Caramel

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:

1. Cream 30% - 1,200g
2. Milk 40% - 1,600g
3. Light Corn Syrup 5% - 200g
4. Sugar 15% - 600g
5. Egg Yolks - 10% - 400g (about 20 yolks)
6. Xanthan Gum - 4g

And Add

• 40g Kosher Salt

After Churning Fold in

• 400g Caramel Sauce (20% cream added to chewy caramel chews)