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Homemade Caramel Ice Cream

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Ingredients

Adjust Servings:

	Cream – 9 fl oz (270 ml)
	Sugar – 6 oz (170 g)
	Butter – 1 oz (30 g)
	Gelatin – 1 tsp
	Water – 1 tbsp
	Salt – ⅓ tsp
	Vanilla – 1 pinch

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Homemade Caramel Ice Cream

Name: Homemade Caramel Ice Cream
Total time: 30 min
Yield: 6 Servings
Ingredients: Cream: 9 fl oz (270 ml); Sugar: 6 oz (170 g); Butter: 1 oz (30 g); Gelatin: 1 tsp; Water: 1 tbsp; Salt: ⅓ tsp; Vanilla: 1 pinch

30 min
Serves 6
Medium

Ingredients

Cream – 9 fl oz (270 ml)
Sugar – 6 oz (170 g)
Butter – 1 oz (30 g)
Gelatin – 1 tsp
Water – 1 tbsp
Salt – ⅓ tsp
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

1 Done	Mix gelatin with water. Let bloom. Meanwhile, separately mix cream with butter and heat the mixture.
2 Done	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.
3 Done	Reduce heat and pour hot cream and butter into the sugar. Stir until smooth.
4 Done	When the ingredients blend, remove the mixture from the heat. Add salt and vanilla, stir.
5 Done	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.
6 Done	Cover the cream with cling film and pop it in the refrigerator for 12 hours.
7 Done	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!

Valerie

I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.