Monday, November 16, 2009

Choc chip salted butter caramel ice cream

Choc chip salted butter caramel ice cream / Sorvete de caramelo com flocos de chocolate

Today’s post is a short one: I almost sliced off the tip of my middle finger, so it’s pretty difficult to type. :(

All I’ll write is: make this ice cream. Right now, if possible.

Choc chip salted butter caramel ice cream / Sorvete de caramelo com flocos de chocolate

Choc chip salted butter caramel ice cream
from the ice cream Wiz

2 cups (480ml) whole milk
1½ cups (300g) caster sugar
4 tablespoons (58g) salted butter
scant ½ teaspoon sea salt (I used Maldon)
1 cups (240ml) heavy cream
5 large egg yolks
¾ teaspoon vanilla extract
140g dark chocolate, finely chopped

Start by making an ice bath by filling a large bowl about a third full with ice cubes and adding a cup or so of water so they're floating. Nest a smaller metal bowl (at least 2 quarts/liters) over the ice, pour 1 cup (240 ml) of the milk into the inner bowl, and rest a mesh strainer on top of it.

Spread the sugar in a medium saucepan in an even layer. Cook over moderate heat, until the edges begin to melt. Use a heatproof utensil to gently stir the liquefied sugar from the bottom and edges towards the center, stirring, until all the sugar is dissolved. (Or most of it—there may be some lumps, which will melt later.)
Continue to cook stirring infrequently until the caramel starts smoking and begins to smell like it's just about to burn. It won't take long. Once caramelized, remove from heat and stir in the butter and salt, until butter is melted, then gradually whisk in the cream, stirring as you go – be extremely careful, for the caramel will bubble like crazy once the cream is added; you might want to step away from the pan.
The caramel may harden and seize, but return it to the heat and continue to stir over low heat until any hard caramel is melted. Stir in 1 cup (240ml) of the milk.

Whisk the yolks in a small bowl and gradually pour some of the warm caramel mixture over the yolks, stirring constantly. Scrape the warmed yolks back into the saucepan and cook the custard using a heatproof utensil, stirring constantly (scraping the bottom as you stir) until the mixture thickens. If using an instant-read thermometer, it should read 71-77°C (160-170°F).
Pour the custard through the strainer into the milk set over the ice bath, add the vanilla, then stir frequently until the mixture is cooled down. Refrigerate at least 8 hours or until thoroughly chilled.
Freeze the mixture in your ice cream maker according to the manufacturer's instructions.
While ice cream is freezing, melt chocolate in clean metal bowl set over a saucepan of barely simmering water, stirring frequently, then transfer to a 1-cup glass measure. When ice cream has finished churning, carefully pour chocolate in a slow stream directly onto ice cream as it churns and continue to churn 30 seconds (chocolate will harden in streaks). Transfer ice cream to an airtight container and put in freezer until firm, at least 4 hours.

Because of the caramel in this ice cream, once churned and frozen, it'll remain nice & creamy (as shown in David’s photo.) To make it firmer, crank up your freezer a bit or store it in a shallow pan.

Makes 1 generous liter (quart)


Liska said...

Yes, I will!

The Cooking Photographer said...

Patricia I am so sorry about your finger! :( I hate it when things like that happen.

I hope this wonderful ice-cream helped sooth the pain.


Julie said...

Hello, you're pictures are beautiful! Continue to give us wonderful ice cream like this, without cut your finger :-)

Karen said...

I am printing this out right now. I WILL make it.

Emily said...

Be careful, Patricia! You need those fingers to create more delicious-looking ice cream!

Anonymous said...

the ice cream looks too good, i bet the seasalt gives it an interesting flavour!
hope your finger get well soon!

Lauren said...

OMG! This ice cream looks amazing!!!! I hope you're finger feels better soon.

pam said...

Oh, you poor thing. I have to make this and eat it in sympathy for you.

Valerie Harrison (bellini) said...

Salted caramel even beats out my childhood favourite of maple walnut ice cream these days.

girlgonegrits said...

yes Mam this looks amazing I will print and make asap. By the looks of the picture it must have at least taken your mind off of the cut?

Lydia (The Perfect Pantry) said...

Eeek -- hope you are still mostly in one piece. The ice cream looks like it was well worth the injury!

Two fit and fun gals said...

oh yum that looks gorgeous! love the colour!

Carla said...

Oh I hope your finger heals soon! Hope this ice cream didn't do it to you.

Very delicious-looking ice cream! I'll take your word for it. I have all the ingredients on hand right now. Too bad it's late.

Anonymous said...

Ouch! Hope it mends soon!

Ice-cream looks good :)

Unknown said...

Oh no, your poor finger! Get better soon, finger. :(

I've made salted caramel ice cream before - I put roasted chocolate covered almonds in it. It was a biiiiig batch for a very pregnant friend. I'm glad I made it as a gift because it was irresistible!

Libbie said...

Oh my...Sure wish I had time to! I will keep the recipe close...very close :)

Sarah said...

Hope your finger is feeling better!
This ice cream seriously looks heavenly. I cannot wait to try it!

Gala said...

Great recipe- YUM!

Katja Kristoferson said...

What a beautiful blog! Love the inspiring recipes and the pictures are great!

/Katja from Sweden

Barbara said...

Really sorry about your finger, Patricia!
Love sweet and salt in an ice cream! I hope tasting this helped you forget your pain!

Patricia Scarpin said...

Liska, thank you for stopping by!

Laura, my finger is getting better, thank you!

Julie, thank you for visiting and commenting!

Karen, tks for stopping by - I hope you like the recipe!

Emily, you are just too sweet.

Lu, my finger is getting better, thank you for your concern!

Lauren, thank you! I'm taking care of my finger. ;)

Pam, you are adorable, my dear.

Bellini, maple walnut?? It has got to be my next ice cream to try. ;)

Girl..., it was a good way of letting the cut go for a couple of minutes - thank you for visiting!

Lydia, the pieces are almost back together, my dear. Thank you!

Betty, tks for stopping by!

Carla, it's healing, thank you!
I was making feijoada and sliced more then the sausages. :S

Alicia, almost there, dearie!

Anna, thank you, sweetie!
That ice cream sounds amazing - I'll be dreaming of your chocolate covered almonds now!

Libbie, tks for stopping by!

Sarah, it's almost healed, thank you!

Gala, thank you!

Katja, thank you for visiting and commenting!

Barbara, thank you, darling!
The ice cream and the hubby were really good to me. ;)

Valérie I♥Cakes said...

I definitely want to try this ice cream !!

girlgonegrits said...

Okay I made this ice cream OMG! had it last night for dessert. If you looked at this and thought it would taste good and you wanted to make it sometime in the future? That sometime is NOW! I can not say enough. It's pure silk like texture is the first thing that grabs you and then that dulce de leche flavor starts to invade and just when you think your done-well then out pops this salty after taste to finish it off but only to make you feel as though you need more. Thank you so much for this recipe it went in my "favorites" binder.

Patricia Scarpin said...

I'm so glad to know you liked the recipe! Thank you for coming here to tell me.

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