Cuisinart ICE31GE Handbuch Seite 30

SALTED CARAMEL ICE CREAM
300ml full cream milk
300ml double cream
70g caster sugar, divided into half Pinch salt
1 1/2 teaspoons vanilla extract
4 large egg yolks
Caramel Sauce
100g white sugar
¼ tsp salt
2 to 3 tablespoons water (enough to cover the sugar to make it seem like wet sand)
50ml thickened cream
2 tbsp unsalted butter
• In a medium saucepan set over a medium to low heat, whisk together the milk, cream, half of the
sugar, salt and vanilla extract. Bring the mixture to a gentle boil.
• While the milk/cream mixture is heating, combine the egg yolks and remaining sugar in a medium
bowl. Using a hand mixer or whisk, beat the mixture until pale and thick.
• Once the milk/cream mixture has come to a slight boil, gradually whisk the heated milk mixture
onto the egg yolks.
• Pour back into the pan and cook on a low heat, stirring constantly, until the custard coats the back
of a wooden spoon. Do not allow to boil.
• Pour the mixture through a fine mesh strainer and bring to room temperature. Cover and refrigerate
for a least 2 hours, or overnight.
• Once the ice cream base has sufficiently cooled, prepare the caramel sauce. Put the sugar, salt and
water into a heavy based small saucepan set over a medium heat. Keep an eye on the caramel and
allow to cook until amber in colour. Remove from the heat and stir in the cream and butter (it will
froth a bit, so add slowly). Whisk together and then set aside until ready to use. Allow to cool to
room temperature.
• Reserve 2 tablespoons of the caramel sauce and add the rest to the ice cream base. Whisk well to
combine.
• Assemble the paddle holder of the Dessert Maker with the ice cream paddle. Place in the freezer
bowl and turn the unit on.
• While the unit is running pour the mixture into the freezer bowl. Mix until thickened, about 15 to
20 minutes.
• Just before the ice cream is ready add the reserved caramel sauce and allow to churn until just
swirled in, no more than 30 seconds.
• The ice cream will have a soft creamy texture. If a firmer consistency is desired, transfer the ice cream
to an airtight container and place in the freezer for about 2 hours.
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