Salted Caramel Ice-cream
Since the start of summer, my ice-cream maker has become the most frequently used kitchen appliance. I've been churning two batches of ice-cream per week because the Ice-cream Monster (i.e., my hubby, and he gave himself this nickname) keeps asking for it. I did not share the recipe here because the ice-creams were made using a simple custard base and various fruit purees, nothing fanciful. But I started to get tired of making fruit base ice-cream and so few days ago, I decided to try out salted caramel ice-cream recipe from my new cookbook. All I have to say about the ice-cream is, it tastes AWESOME! The Ice-cream Monster has been raving about it non-stop and he finished 3 quarters by himself within two days!
Salted Caramel Ice-cream Recipe
Recipe adapted from Gelato, Ice Cream, Sherbet
1 tablespoon water
3 egg yolks
250ml whipping cream
1/2 teaspoon salt
50g toasted peanuts, chopped finely (optional)
1) Cook 60g of sugar and water in a saucepan. While preparing the caramel, heat up whipping cream in microwave for about 30 seconds.
2) When the syrup turns into amber color, remove from heat immediately. Stir in whipping cream until well combined, follow by milk.
3) In a bowl, add egg yolks, 70g of sugar and salt. Whisk until the mixture turns pale.
4) Put the saucepan back to the stove and then heat up the caramel mixture until hot (do not boil), pour half of it into the egg yolk mixture, whisk quickly until well combined.
5) Scrape the mixture in Step (4) into the saucepan. Using a wooden spatula, stir the mixture constantly and make sure that it does not boil. The custard is ready when it thickens and coats the spatula. You can test it by running your finger across the back of the spatula coated with custard, it should leave a trail and does not flow back together.
6) Set up an ice bath by filling a large bowl with ice and cold water. Place a smaller bowl into the ice bath and have a strainer ready. Pour the custard through the strainer, stir constantly until it is cool. Chill the mixture in the fridge for at least 3 hours.
7) Freeze the mixture in an ice-cream maker according to the manufacturer's instructions. Add the peanuts in the machine during the last minute of churning.