Salted Caramel Ice Cream

Salted Caramel Ice Cream

As Fall is in full swing here is a great ice cream flavor to enjoy the season of eating.

Ingredients (adapted from Jeni's Splendid Ice Cream)
3/4 cup of sugar for caramel
1/4 cup of sugar for ice cream base
1/2 teaspoon  of sea salt
1 1/2 cups of whole milk
1 1/2 cups of heavy cream
2 ounces of cream cheese (softened)
1 table spoon and 1 teaspoon of cornstarch
1 1/2 teaspoon of light corn syrup

In a large bowl whisk the cream cheese set aside to pour the ice cream batter in later. In a small bowl combine the corn starch with 2 tablespoon of the milk to create slurry, you'll use the slurry to thicken the ice cream base toward the end of cooking.

In a large bowl fill with half way with ice cubes and add a  cup or two of water to create an ice bath.

In a medium size sauce pan you will caramelize the sugar. This will be a dry method where you don't add any water to the sugar. You simply place the sugar in the sauce pan over medium high heat. The sugar will begin to melt and caramelize between 5-8 minutes. I like to use a wooden spoon to stir the sugar and make sure everything dissolves and turn a golden brown.

Once the caramel has reached  golden golden brown take off the heat and slowly add your heavy cream. The hot caramel will bubble wildly but continue stirring the heavy cream and then return back to the heat. Add the rest of the milk, corn syrup and sugar and bring to the ice cream base to a slow boil. Add the corn starch slurry to thicken the ice cream base and let it boil for 2-3 minutes and then pour the mixture into the large bowl with the cream cheese. Stir the ice cream base, sea salt and cream cheese until everything has dissolved.

Place the ice cream base and the bowl over the ice bath and let it sit for 30-40 minutes. Then cover the ice cream base and refrigerate for at least 4 hours before churning in our ice cream  maker. Let the ice rest in the freezer for at least 4 hours before serving.

Thanks for stopping by and let me know if you have any question.

Bao

Caramel Swirl and Caramel filled Chocolate Turtles

Caramel Swirl and Caramel filled Chocolate Turtles Ice Cream

I found these little caramel filled chocolate turtles while grocery shopping at the store and I new they would go great in an ice cream.

I've been practicing Jeni Britton Bauer recipes. So I made a simple vanilla ice cream swirled in  some fresh caramel and placed a couple handful of turtles.

Caramel Delight Ice Cream

Caramel Delight Ice Cream


It is girl scout cookie season and I decided to make an ice cream inspired by the famous Carmel Delight cookies.

This is an caramel ice cream with toasted coconut.

To make this Carmel Delight ice cream you will need:

2/3 cups of Caramel
2 cups of heavy cream
1 cup of whole milk
1/2 cup of sugar
1/3 cup of toasted coconut strands
pinch of salt
4 egg yolks

In a medium size saucepan combine the sugar milk and 1 cup cream. Bring it to a simmer then temper the 4 egg yolks with the the warm milk and cream. Pour the tempered egg yolks and into the saucepan add a pinch of salt and the caramel. Slowly bring the custard base up to 165 degrees and then place in a heat proof bowl and then the ice cream base in ice bath for 1 hour. Refrigerate the base for at least 4 hours or overnight and then churn in your ice cream machine when the ice cream is almost done stir in your toasted coconut. Place your ice cream in a freezer proof container and let the ice cream set for at least 4 hours in your freezer before eating.

Please leave a comment if you have any questions.

Thank you!

Salted Carmel Cheesecake Ice Cream Sandwich

I had a cheesecake craving this week. It all started when I went to the bakery last week and I was all set to order a slice of cheesecake; but, they had completely run out of it. Even though I had already planned my post this week to feature a salted caramel ice cream, when I was in the kitchen, I realized that I still really wanted cheesecake. And that's when the idea hit me: How about a cheesecake ice cream with salted butter caramel drizzles and graham cracker pieces, too? Thinking it through some more, I figured that cheesecake ice cream drizzled with caramel and sandwiched in between a couple pieces of graham crackers would be the best route.

So it was born -- the Salted Carmel Cheesecake Ice Cream Sandwich. Obviously this isn't your traditional baked New York style cheesecake. The ice cream is airy, sweet and cream cheesy. The salted caramel drizzle brings in a sweet buttery flavor; and the tiny bit of salt enhances the cream cheese flavor of the ice cream.

This cheesecake ice cream is very versatile. You can serve it with fresh fruit. You can even crush up graham crackers and  use it as a bed for your ice cream, then add some fresh black berries (or any other fresh berries you have on hand) to make a totally different dessert. 

Cheesecake Ice Cream

Ingredients:

2 cups heavy cream

1/2 cup milk

3 large egg yolks

3/4 cups sugar

8 oz package cream cheese

pinch of salt

2 tsp pure vanilla extract

1/2 cup sour cream (optional)

The Salted Carmel Sauce can be found on my previous post "Sassy Strawberry."

In a medium sauce pan, heat 1 cup of the heavy cream, milk, and sugar. When the mixture is warm, temper the 3 egg yolks in a separate bowl. Once 3/4 of the mixture has been tempered with the eggs, pour the ice cream batter back into the sauce pan and return to the heat. Add the cream cheese and, if you desire a bit more tanginess, you can include some sour cream. Use a whisk to break up the cream cheese and make the ice cream base smooth. After the ice cream base reaches a low boil, remove it from the heat. Place the ice cream base in a heat proof bowl. Next, stir in the remaining heavy cream, salt and vanilla extract. Place in an ice bath for 1 hour and then chill in the refrigerator for at least 4 hours.  Follow your ice cream maker instructions. When your cheesecake ice cream is a soft serve consistency, place the half of the ice cream in a 9x9 inch freezer safe pan.  Let the ice cream set up in the freezer.

To make the ice cream sandwiches, break some of your graham crackers in half and use them as patterns to cut out ice cream squares in the 9x9 pan. Place an ice cream square on top of one half of your graham cracker, drizzle on your salted butter caramel, and then place the other half of your graham cracker on top of your ice cream sandwich.  

You can serve your Salted Caramel Cheesecake Ice Cream Sandwich with a side of caramel sauce for those with an extra big sweet tooth. 

Enjoy.

Bao