After the success of last weekend, I agreed to make salted caramel ice cream again for this weekend's gathering. And I learned just what a stroke of beginner's luck I'd had.
It all started when I got excited and over-mixed the caramel. Pretty soon it looked like this, except less caramelized. But after a quick Google I learned (thanks David Lebovitz) that if I just stop stirring (note to self, do not use whisk to make caramel) it will caramelize anyway. But by the time this had happened successfully, the flavor was *really* intense.
It's freezing now, and we'll see how it tastes tonight. It's less salty than last time, but the flavor of this ice cream is bordering on burnt caramel. I think it's pretty good, but I can do better.
Showing posts with label salt. Show all posts
Showing posts with label salt. Show all posts
Saturday, July 17, 2010
Sunday, July 11, 2010
Salted Caramel
The third flavor I made during this weekend's ice-cream making binge was a salted caramel. And oh my god, was it good. It probably helped that I upped the proportion of cream - I followed the recipe except using half-and-half where it called for heavy cream, and 2% milk where it called for half-and-half. And those 6 egg yolks, yeah, that helped too. I used sea salt instead of kosher salt, and the Chief Taste Tester said it was a little too salty. I never met a salt I didn't like, so I have no complaints, but I'll drop it down a little next time (I'm sure that would make my doctor happy).
I should have made the custard on Friday, but I was out of containers, and it wasn't until Saturday that I finally decided to buy some more, so I let it cool for about 3 hours before putting it in the machine. I froze it for a few hours, but to be honest it didn't set long enough and was a little soft. The gang thought it was good, but I would have liked to put scoops on cones without dripping on the table.
I served this at the end of a barbecue, after the need-refinement green chili mint and peppercorn cherry I also made as part of the binge, on cones. I was a little worried that people would feel like they'd already had too much, and not eat it, but we had no problems finishing a quart between the 8 of us.
Next time I'm also thinking about making some extra caramel sauce and putting it in to make caramel swirl. And I can't wait.
I should have made the custard on Friday, but I was out of containers, and it wasn't until Saturday that I finally decided to buy some more, so I let it cool for about 3 hours before putting it in the machine. I froze it for a few hours, but to be honest it didn't set long enough and was a little soft. The gang thought it was good, but I would have liked to put scoops on cones without dripping on the table.
I served this at the end of a barbecue, after the need-refinement green chili mint and peppercorn cherry I also made as part of the binge, on cones. I was a little worried that people would feel like they'd already had too much, and not eat it, but we had no problems finishing a quart between the 8 of us.
Next time I'm also thinking about making some extra caramel sauce and putting it in to make caramel swirl. And I can't wait.
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