Monday, August 20, 2012

okay, OKAY - ice cream recipe!

You can google salted caramel ice cream and find dozens of recipes on the Internet.  But the one I use is the one in Jeni's Splendid Ice Creams book.  If you've been to Columbus, OH you have already discovered her fabulous ice cream (which sells for $12/pint).

Of course, I alter the recipe a tiny bit - I don't add corn syrup and I use kosher salt because it is finer than the sea salt I have. I also use lactose-free 2% milk - great if you are lactose intolerant and love ice cream but it doesn't love you.

By the time you have read this far, I have already consumed the ice cream in he picture and honestly, I could eat the whole quart in one sitting (but I won't).  Below, Jeni's recipe for Salted Caramel with my ed. comments in blue.

Makes about 1 quart
2 cups whole milk
1 tablespoon plus 1 teaspoon cornstarch
1 1/2 ounces (3 tablespoons) cream cheese, softened
1/2 teaspoon fine sea salt
1 1/4 cups heavy cream
2 tablespoons light corn syrup
2/3 cup sugar
2 teaspoons vanilla extract
Danger! This is the dry-burn technique. I don't add water to the sugar before putting it on the heat, as some chefs do. Caramelizing sugar dry means it goes faster, but you have to watch it more closely and be ready with your cream. (some people add a little water and nothing says you' can't add a Tablespoon or two of water if you feel better about it)

 Here is an overview of what you are going to do:
Stand over the pan of sugar with a heatproof spatula ready, but do not touch the sugar until there is a full layer of melted and browning liquid sugar on the bottom with a smaller layer of unmelted white sugar on the top. When the edges of the melted sugar begin to darken, use the spatula to bring them into the center to help melt the unmelted sugar. Continue stirring and pushing the sugar around until it is all melted and evenly amber in color — like an old penny. When little bubbles begin to explode with dark smoke, give the sugar another moment and then remove from the heat. Immediately but slowly pour about 1/4 cup of the cream and corn syrup mixture into the burning-hot sugar. Be careful! It will pop and spit! Stir until it is incorporated, then add a bit more cream and stir, then continue until it is all in.
Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry.
Whisk the cream cheese and salt in a medium bowl until smooth.
Mix the cream with the corn syrup in a measuring cup with a spout.
Fill a large bowl with ice and water.
Heat the sugar in a 4-quart saucepan over medium heat until it is melted and golden amber in color (see note above). Remove from the heat and, stirring constantly, slowly add a bit of the cream and corn syrup mixture to the caramel: It will fizzle, pop, and spurt. Stir until well combined, then add a little more and stir. Keep adding the cream a little at a time until all of it is incorporated.
Return the pan to medium-high heat and add the milk. Bring to a rolling boil and boil for 4 minutes. Remove from the heat and gradually whisk in the cornstarch slurry.
Bring back to a boil over medium-high and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute. Remove from the heat. If any caramel flecks remain, pour the mixture through a sieve. (I don't bother)
Gradually whisk the hot milk mixture into the cream cheese until smooth. Add the vanilla and whisk. Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.
Pour into frozen canister and spin until thick and creamy.
Pack the ice cream into a storage container, press a sheet of parchment directly against the surface, and seal with an airtight lid.
Freeze in the coldest part of your freezer until firm, at least 4 hours.(ha ha - who can wait that long?)

Honestly, it is easier than it looks and absolutely worth it.

That's it for tonight, people. You'll probably want the book. I have about 4 ice cream books and this is my hands-down favorite when I'm in the mood for a strange flavor. Celery ice cream, anyone?


Connie Rose said...

People actually pay $12 for a pint of ice cream? Wow...that's a different universe from where I live.

Nina-Marie said...

ohhh wait till I show my husband this! There is pretty much nothing he loves better than good ice cream and he loves to bake and try stuff out. Thanks Rayna!!! I'll let you know how it turns out!

Cathy Bargar said...

I weep! I have recently "gone vegan", and one of the things I miss most in the world is caramel - caramel anything. This ice cream sounds divine!

Eventually I will figure out how to make a reasonable facsimile of ice cream without using dairy, but for now I am still working out how to just get through the day without committing any major dietary or health-altering blunders, so I have to content myself with the faddish but benign frozen banana so-called ice cream. "Ice cream"? I think not! A mess of frozen bananas food-processored into a gluey paste and the re-frozen does not "rise to the level", as they say, of ice cream.

Janelle said...

Thank you for sharing the recipe. It sounds wonderful.

Lisa Kerpoe said...

Sounds delicious! I might have to try it. And Cathy - have you tried silken tofu? You can use that to make faux ice cream. It's actually pretty good.

Linda Hicks said...

I can see a cook book in your future!!! And I know to whom to send this recipe! Maybe I could get into ice cream given all these exotic possibilities and your modest servings.

Rayna said...

Lisa, I recommended to Cathy that she make her ice cream with coconut milk. Someone else I know who is lactose intolerant does that and made me some. It was delicious!

Judy said...

I ordered that book (actually 2 copies) from Amazon about a month ago, and they keep pushing back the ship date - apparently there is a huge demand for it.

Thanks for printing the recipe!


Pamela Chasen said...

just read parts of your blog in afrikaans, hebrew and yiddish - enormous fun. i love your blog!!!

Margaret Cooter said...

Thanks for that recipe, Rayna - what a coincidence, as on the way home I was wondering about finding a recipe for salted caramel icecream, something that I've not seen very often in UK. This will make several people very happy!

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