Salted Caramel Ice Cream
A delicious salted caramel ice cream recipe for a perfect desert.
- 80484 Views
- 42 Comments
Ready Time
30 mins
30 mins
Preparation
15 mins + Churning Time
15 mins + Churning Time
Cooking
15 mins
15 mins
Serves
Makes Approx 1 Litre
30 mins
Ready Time
Ready Time
15 mins + Churning Time
Preparation
Preparation
15 mins
Cooking
Cooking
Makes Approx 1 Litre
Serves
Serves
Ingredients
- 1½ cups (375ml) milk
- 7 egg yolks
- ¾ cup (165g) white sugar
- 300ml pouring cream
- ¾ teaspoon fine sea salt
Method
- Place milk into a medium heavy-based saucepan. Heat until milk just starts to simmer.
- Meanwhile beat egg yolks until pale and thickened. Once milk is hot, slowly whisk the milk into the eggs. Set aside.
- Combine sugar and water in a saucepan and stir over low heat until the sugar has softened and started to dissolve. Increase heat to a medium-high heat, brush down sides of saucepan to dissolve any sugar crystals and cook without stirring until the toffee starts to turn a rich golden colour. Remove from heat and carefully pour in cream. Note: Mixture may splatter at this stage.
- Return mixture to a low heat and stir until any lumps have dissolved. Add egg mixture and salt and cook, stirring until mixture coats the back of a wooden spoon.
- Pour mixture into a heatproof bowl, cover and refrigerate until well chilled.
- Once chilled pour into ice cream bowl. Set ice cream maker to desired setting and churn.
- Once mixture is frozen transfer to a freezer safe container and freezer for up to 1 week.
Comments
Your cream in the video looks heavy how is that i am sorry for so much Q but i'm confuse and i really liked this recipe and i want to make it, i am from KSA and i think we use creams like US
Hi Ghadi, yes the cream was a little thick in the video. We actually filmed that in another city and we had trouble getting pouring cream! So as long as you get a pure cream with no thickener then you'll be fine. Not sure about what you meant by butter as a thickener? Cream shouldn't contain butter as an ingredient!
By butter i mean fat , if i couldn't find pouring cream what can i substuate it with??
Hi Ghadi, do you have any types of cream in your country? you will need a cream that has a minimum 35% fat content. If your creams only contain a thickening agent you can give it a go anyway
Hi there. First of alla thanks a lot forma sharing. Can you tell me what pouring cream is? Is it dairy fresh cream ? Is it sweet? And what is the fat %? Thank you. I'm from italy, i need to find our equivalent here in italy
Hi Carlo, Pouring cream is fresh cream with no additives or thickeners in it. It has a fat content of about 35%. Hope this helps.
Do i need to freeze the ice cream bowl in advance ??
Hi Josephine, if using the smart scoop ice cream maker then no as it has a compressor. If using the ice cream bowl for the scraper mixer then yes as this needs to frozen first.
Hi, I was wondering go you have a low fat vanilla or chocolate ice cream recipe?
The base for our recipes are made with a custard, low fat milk can replace the full fat milk in the base recipe, this will also reduce the fat content with minimal effect on the final churned ice cream.
can i change pouring cream with heavy cream or whipping cream?
We would recommend a cream with a similar fat content as the pouring cream. We would not recommend using heavy cream as the fat content may be too high and it may split on churning.
Pouring cream was used in all the recipes.
The cream gives fattiness and a smoother texture to the ice cream. Thickened cream can be substituted.
Creams that are thickened usually have additives such as gelatine (of animal origin) to thicken and prolong the creams life.
Reduced fat cream can be substituted but only for recipes that do not require cooking
as the low fat varieties have a high chance of separating during cooking.
I have just used the ice cream bowl for the first time. I did the passionfruit gelato. It is too runny. I mixed it for 12 minutes.
I have put the bowl back in the freezer and the mixture back in the fridge.Do you think it was not cold enough? What else could I have done wrong?
Thanks Cathy : )
The passionfruit gelato not setting is likely to be that the mixture was not cold enough when placed in the ice cream machine. It needs to be completely cold. If not you can just re-churn it for the same time until firm.
Why can't I get these recipes to print out properly they don't print the ice cream ones fully? thanks.
hi Lorraine , we have printed out the recipe and it is fine. Can you please try again?
hi ,
just wondering why it stores for a week in the freezer only ?
Hi Madeline,
The ingredients (milk, eggs , cream) used in home made ice cream are more susceptible to bacteria when temperatures fluctuate.Humid weather, opening & closing the freezer as well as partially serving ice cream and returning the remainder to the freezer defrosts ice cream and can lead to food poisoning. Hence, we recommend 1 week freezer storage.
regards,
Breville Food Thinkers
I have just purchased a freeze and mix to go with the Breville Bakery Boss and in your recipe when it says "set to desired setting and churn" I can't find out what setting this is on the mixer and how long do you churn for - sorry I have never made ice cream before.
Hi Jan,
Without the splash guard attached: Turn the dial to Folding / Kneading and as mixture thickens increase to Light Mixing
With the splash guard attached: Turn dial to Light Mixing