Ingredients
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Cream – 9 fl oz (270 ml)
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Sugar – 6 oz (170 g)
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Butter – 1 oz (30 g)
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Gelatin – 1 tsp
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Water – 1 tbsp
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Salt – ⅓ tsp
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Vanilla – 1 pinch
Recipe
Experienced chefs know how significant nuances are when making desserts. For instance, which cream is most suitable for a sponge? How to choose the best jelly for a cake? To sharpen your skills, you need to try different options and opt for the one that suits you best. Or you can trust the advice of your top aide — Cook It. Today, we will show you how to make homemade caramel ice cream.
This recipe is extremely versatile. Firstly, you can use the cream to make any variety of cake: it goes well with both an egg sponge and a puff pastry. Secondly, the unusual treat turns into fresh homemade ice cream if you pop the caramel cream in the freezer. Exactly what you need on hot summer days! For this recipe, use whipping cream and butter with at least 82% fat content.
Steps
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1
Done
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Mix gelatin with water. Let bloom. Meanwhile, separately mix cream with butter and heat the mixture. |
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2
Done
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Pour sugar into a heavy-bottomed pot. Place over heat and melt, moving the sugar from side to side as necessary to help it caramelize evenly. Be careful not to overheat it, as it can become bitter. |
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3
Done
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Reduce heat and pour hot cream and butter into the sugar. Stir until smooth. |
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4
Done
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When the ingredients blend, remove the mixture from the heat. Add salt and vanilla, stir. |
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5
Done
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Strain the mass through a sieve. When the mixture cools a little (up to 160 degrees), add bloomed gelatin. Mix everything using an immersion blender. |
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6
Done
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Cover the cream with cling film and pop it in the refrigerator for 12 hours. |
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7
Done
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Finally, whip the cream with a blender for 3–4 minutes. The mass will increase in volume and become lighter. |
Homemade caramel ice cream is ready! Serve it with fresh berries or fruits. This dessert will make a perfect festive treat. Bon appétit!
2 Comments Hide Comments
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