Dessert
Salted caramel ice cream and ice cream maker review
I have wanted to invest in an ice cream maker for a long time. I read online reviews and asked
- Put the ice cream maker bowl in the freezer, wrapped in a plastic bag, for 8 hours or overnight before you make the ice cream.
- Put the 2/3 of the sugar and 1 tbsp water in a deep, heavy pot. Stir the sugar and water and then bring to the boil.
- Once sugar starts to melt don’t stir anymore – swirl the pan instead. When the colour turns to golden amber (see photo) take off the heat and stir in the cream – be careful the mixture will bubble in an alarming fashion.
- Add the salt and vanilla and stir them in. You can strain the caramel if it’s not completely smooth. Let it cool slightly.
- Beat the egg yolks in a large bowl with the remaining sugar.
- Add the evaporated milk into the caramel and heat gently, stirring to mix, until small bubbles form around the edges of the pot.
- Add the hot milk to the egg yolks very gradually while simultaneously whisking so as not to curdle them.
- Return the mix to the pan and cook over very low heat, stirring continuously, until the mix is thick enough to coat the back of a spoon.
- Strain into a bowl and cool completely before using – you can set the bowl over a larger bowl filled with ice or put in the fridge, covered, overnight.
- Fit the power unit into the lid of the ice cream maker and fit the paddle in. Remove the bowl from the freezer and slot it into the outer bowl.
- Turn the ice cream maker on and carefully pour the cooled custard into the the bowl. Let the machine run until the ice cream is mostly firm.
- Add the shaved chocolate and keep churning for a total of 30 minutes.
- Transfer to another container and freeze for minimum 4 hours before serving. The ice cream has a lovely soft serve consistency.
- Serve with some chocolate curls or drizzle with a little salted caramel.
