Salted Butter Caramel Ice Cream

okay, so i decided that the old look was getting too…well…old XD so i decided to revamp everything and give it a whole new vibe. hope you like it! constructive criticism is greatly appreciated!

okay so on to the ice cream! i’ve always liked ice cream year round. no matter how cold the weather is, whether is pouring rain with lightning and thunder, or blazing hot with cloudless skies.

it. will. always. be. ice. cream. season. ’nuff said.

and ive always liked salted caramel. but sometimes the caramel sauce on top was jsut too much of a hassle. take for instance if i was in a hurry and i was eating ice cream in the caaar and like i didnt want anything to dripppp…well ice cream would drip, but it doesnt leave as much of a stain as ice cream does…. or at least mine doesnt…. BUT YEAH. then it freaking hit me. caramel ice cream…. why did i not think of it sooner? and let’s just knock in some salt and butter just to give it another kick. whabam…. another great invention right there in the world of food.  what you need:

  • 2 c. whole milk
  • 1 1/2 c. sugar
  • 4 tbs. unsalted butter
  • 1/2 tsp sea salt
  • 1 c. heavy cream
  • 5 egg yolks
  • 3/4 tsp vanilla extract

for once, you dont need the oven XD okay so first set out an ice bath. take a huge freaking bowl, and set some ice in it, and add some water, so then it moves around freely and stuffs. and then set a smaller bowl inside so that it just sits there….and gets cold….. then pour in half of your milk (so yes thats 1 cup of the cold milk) and then stick a fine mesh strainer over it….unless you like chunkies in your ice cream…nasteh)

and then pour your sugar into a sauce pan, and then fire up the stove to medium high, and just let it sit…. over the heat…with out stirring…. yes i know youre tempted, but no dont stir at all….. but dont stop paying attention because this can go downhill pretty quickly XD

slowly, if you watch it carefully, then youre going to see that the sugar is eventually going to melt down…and turn brown and then liquify….this is the beginning of your caramel….yum. once all your sugar is brown, and liquidy, then wait until it turns into a dark amber. you want the flavors of the caramel to be intense now so then when you make the ice cream, you can really taste it.

once that looks good, then dump in your butter and salt. now you can stir it as you wait for your butter to melt. once your butter is liquidy and then mixed in, gradually add in your cream while whisking a lot.

now considering your caramel liquid is ridiculously hot, and your cream is probably ridiculously cold, then your caramel is going to seize up and solidify the minute that your cream touches it. but just chill out. just keep your heat going, and continue whisking quite vigorously and it should return to liquid…ish… then once your caramel is not-so-seized-up anymore, add in the remaining 1 cup of milk.

now in a separate heat proof bowl whisk together your egg yolks. take a ladle full of your caramel milk…mix…stuff….. then add it into your egg yolks while whisking…. yes… whisk and add… at the same time…… yes i know its hard to ask from some of you, but unless you want caramel-y scrambled eggs, then its imperative that you do this…at the same time…and then add another ladleful….. until your egg yolks are warm, and there isnt any egg scrambling going on. then dump the rest of your caramel milk into the egg yolks and whisk.

because im lazy, then youre going to wash that sauce pan that you used for your caramel and then cut down on stuff to wash later. fill it up with water, and then set it to boil/high simmer.

once that is simmering, place your heat proof bowl with your egg/caramel mixture onto the pot and therefore creating an instant double boiler. now you dont have to go out and buy a double boiler….unless you want to…..the cheap ass me just wants to save money…….

stir it constantly and heat it until it thickens and is able to coat the back of a spoon which is 4-5 minutes depending on how much your water is boiling/simmering. if you were to run your finger down the back of said spoon, you should be able to see a clear trail from your fingie.

now take that… and dump it into that cold milk ice bath that you set out in the very beginning. which should be 2 bowls…. one bowl full of ice and water… and then a bowl in that full of cold milk….. stick your caramel custard into the cold milk….. just clarifying XD

add your vanilla extract and then stir frequently until its cooled down….this is where i like to add a splash of cognac and/or rum……depending on what i have…. it really kicks up the caramel flavor….

refrigerate for 8 hours, or over night, and then stick it in your ice cream maker according to what ever it says on there….

and then tada. you finally have your salted butter caramel ice cream…. yum. 🙂

for another caramel bit, then add some chunks of caramel

what you need:

  • 1/2 c. sugar
  • 1/4 c. water
  • 6 tbs. heavy cream

in a sauce pan, combine your sugar and water, and mix over a high heat. once the sugar has dissolved, then stop stirring, and leave it. but dont walk to far. this is a good time to check your facebook though…as long as your computer is like right there near your stove XD…

now leave that to boil away….

and away…

and away…

eventually the water is going to boil away and the sugar is going to brown, and youre going to be left with a liquid similar to the caramel syrup mentioned in the ice cream recipe, but more liquidy. once it gets to a deep brown color, then slowly add in your cream. warning. its going to sizzle, and bubble and stuff….. basically its gonna resemble a pissy pile of brown muck….thats a good thing…..

once that settles down, then kill the heat, and then stir it all together. once its all combined, then leave it to cool completely. this mix will thicken as it cools, and turn into a pot full of globby goodness XD stick it in the fridge or freezer if youre in a hurry. while your ice cream is churning, then drizzle in the caramel sauce/gloop…idk what to call it…… too thick to be a sauce….too thin to be gloop…… huh….. anyways. then freeze your ice cream until eating worthy

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