Dessert

Beth’s Salted Caramel Ice Cream Recipe | ENTERTAINING WITH BETH

Beth’s Salted Caramel Ice Cream Recipe | ENTERTAINING WITH BETH



Learn how to make salted caramel ice cream, a decadent ice cream flavor worth the time and effort!

SUBSCRIBE for more great recipes! http://bit.ly/BethsEntertaining
SUBSCRIBE to my gardening channel! http://bit.ly/InBethsGarden
VISIT MY WEBSITE FOR PRINTABLE RECIPES: http://bit.ly/EWBWebsite

FOR THE ZEROLL ICE CREAM SCOOP: http://bit.ly/2E9FCFH
FOR LANGUE DE CHAT COOKIES: http://bit.ly/2EOhxW2

SHOP MY FAVORITE KITCHEN PRODUCTS IN MY AMAZON SHOP! http://amzn.to/2jaXw5n (These links go to amazon where I am an affiliate partner)

SIGN UP FOR MY NEWSLETTER! http://bit.ly/2tktWg8

BETH’S SALTED CARAMEL ICE CREAM RECIPE
**CLICK HERE FOR PRINTABLE VERSION**http://bit.ly/2Ez1ZEx

Makes 1 quart

For Caramel:
1 1/3 cup (265 g) of sugar
1 cup (240 ml) heavy cream, slightly warm
1 tbsp butter (15 g)
2 tsp fleur de sel sea salt* (10 ml)

For Ice Cream Base:
6 egg yolks
2 tbsp (13 g) cornstarch
2 cups (480 ml) heavy cream
1 cup (240 ml) milk
2 tbsp (25 g) sugar
1 tsp (5 ml) fleur de sel salt

*Fleur de sel sea salt is much less “salty” than table salt. If you can’t find it, use Kosher salt (better flavor than table salt) very sparingly (start with 1/4 tsp (1.25ml) to taste until desired saltiness in caramel is achieved.

METHOD:
In a large saucepan, heat sugar on medium-high until it starts to melt and turn amber brown. Swirl the pan around the heat, being careful not to stir it, but allowing it to melt on its own.

Reduce heat to low, add 1 cup of heavy cream, it will boil up but then settle down as you whisk it until smooth. Add butter and sea salt. Transfer to a heat safe Pyrex pitcher and set aside.

In a large bowl whisk, together egg yolks with cornstarch until smooth. Set aside. In a large saucepan heat cream, milk and sugar until sugar dissolves.

Temper egg mixture by pouring a little of the warm cream/milk mixture into the eggs whisking all the while, adding a little at a time until everything is combined.

Transfer base mixture back to the sauce pot and heat on medium-high, stirring until thickened. It should coat the back of a spoon and reach at least 165F.

Then pour the cooked base through a sieve into a clean bowl. Stir in the caramel sauce until smooth. Refrigerate 2-4 hours until chilled. Process ice cream in an ice cream machine according to your machine’s operating instructions and freeze until firm.

Scoop ice cream into fancy glasses and serve with Langue de Chat cookies.

ABOUT THIS CHANNEL
Hi! I’m Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.

source

Click to add a comment

Leave a Reply

Your email address will not be published. Required fields are marked *

Dessert

More in Dessert

Rice Pudding – Laura Vitale – Laura in the Kitchen Episode 215

thecookerybookMay 20, 2022

Almond Biscotti Recipe – Laura Vitale – Laura in the Kitchen Episode 557

thecookerybookMay 16, 2022

Pumpkin Pie Spiced Meringue Recipe- Laura Vitale – Laura in the Kitchen Episode 649

thecookerybookMay 12, 2022

Chocolate Cherry Thumb Print Cookies – Recipe by Laura Vitale – Laura in the Kitchen Ep 165

thecookerybookFebruary 19, 2022

Chocolate Pizzelles Recipe – Laura Vitale – Laura in the Kitchen Episode 354

thecookerybookFebruary 12, 2022

Cream Filled Ginger Cookies Recipe – Laura Vitale – Laura in the Kitchen Episode 469

thecookerybookFebruary 8, 2022

Orange Chocolate Chip Muffins Recipe – Laura Vitale – Laura in the Kitchen Episode 565

thecookerybookFebruary 4, 2022

Sweet Potato Pie Recipe – Laura Vitale – Laura in the Kitchen Episode 243

thecookerybookJanuary 31, 2022

Homemade Peanut Butter Sauce Ice Cream Topping – Laura Vitale – Laura in the Kitchen Ep 341

thecookerybookJanuary 27, 2022