SALTY CARAMEL ICE CREAM (EGGLESS! CUSTARDLESS! EASY!)
From bonappetit.com and Jeni Britton Bauer's cookbook, Jeni's Splendid Ice Creams at Home. Cooking time is freezing time. It was at a French bakery where I worked throughout high school and college that I first heard of salted caramel, called "salty" caramel by a chef in his thick French accent. For years it has been the most popular flavor of ice cream in our stores, accounting for more than 20 percent of sales, and we still make it the way we always have, one batch at a time, the sugar hand-stirred in a pan over a hot burner. The reward: no better flavor in the world.
Provided by Raquel Grinnell
Categories Ice Cream
Time 5h
Yield 1 quart, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- 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. 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 inches.
- 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.
- Gradually whisk the hot milk mixture into the cream cheese until smooth. 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.
Nutrition Facts : Calories 543.8, Fat 35.1, SaturatedFat 21.5, Cholesterol 125.8, Sodium 413.2, Carbohydrate 52.9, Sugar 43.1, Protein 6
NO-CHURN SALTED CARAMEL ICE CREAM
Want to make salted caramel ice cream without an ice cream maker and with only three ingredients? It doesn't get easier (or more delicious) than this.
Provided by The Epicurious Test Kitchen
Categories Milk/Cream Dessert Freeze/Chill Kid-Friendly Frozen Dessert Summer Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 5 cups
Number Of Ingredients 5
Steps:
- If making dulce de leche, place unopened can of milk in a medium pot filled with water (can should be completely submerged); cover and let simmer 2 hours. Remove can and let cool. Open can and transfer contents to a large bowl. Stir in 1/2 tsp. salt and let cool at least 10 minutes.
- If using store-bought dulce de leche, combine with 1/2 tsp. salt in a large bowl.
- Using an electric mixer on high speed, beat cream in a large bowl until stiff peaks form, about 3 minutes. Stir about 1/3 of the whipped cream into dulce de leche until just combined. Gently fold remaining whipped cream into dulce de leche mixture, then pour into 9x5" loaf pan. Cover with plastic wrap and freeze until firm, about 6 hours.
- Sprinkle with additional salt before serving.
- Do Ahead
- Ice cream can be made 7 days ahead; cover and freeze in loaf pan.
SALTED CARAMEL ICE CREAM
It might seem odd to describe something cold-ice cream-as sultry, but there is no denying genuine come-hither appeal. Based on a traditional candy from Brittany (and a favorite flavor pairing among French and American chefs), the combination of salty and sweet exerts an almost primordial pull, and cream, milk, and eggs provide lush, luxurious texture.
Provided by Andrea Albin
Categories Milk/Cream Ice Cream Machine Egg Kid-Friendly Backyard BBQ Frozen Dessert Vanilla Gourmet Small Plates
Yield Makes about 1 quart
Number Of Ingredients 7
Steps:
- Heat 1 cup sugar in a dry 10-inch heavy skillet over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling skillet occasionally so sugar melts evenly, until it is dark amber.
- Add 1 1/4 cups cream (mixture will spatter) and cook, stirring, until all of caramel has dissolved. Transfer to a bowl and stir in sea salt and vanilla. Cool to room temperature.
- Meanwhile, bring milk, remaining cup cream, and remaining 1/4 cup sugar just to a boil in a small heavy saucepan, stirring occasionally.
- Lightly whisk eggs in a medium bowl, then add half of hot milk mixture in a slow stream, whisking constantly. Pour back into saucepan and cook over medium heat, stirring constantly with a wooden spoon, until custard coats back of spoon and registers 170°F on an instant-read thermometer (do not let boil). Pour custard through a fine-mesh sieve into a large bowl, then stir in cooled caramel.
- Chill custard, stirring occasionally, until very cold, 3 to 6 hours. Freeze custard in ice cream maker (it will still be quite soft), then transfer to an airtight container and put in freezer to firm up.
SALTED CARAMEL ICE CREAM
Sweet and salty coalesce in this easy ice cream recipe from "Martha" in-house chef Thomas Joseph.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 quart
Number Of Ingredients 10
Steps:
- Make the ice cream base: In a large saucepan, mix together cream, milk, vanilla bean, and seeds over medium-high heat until small bubbles form. In a large bowl, whisk together sugar and egg yolks. Slowly whisk one-third of the hot cream mixture into egg mixture. Transfer egg mixture to saucepan with remaining cream mixture and continue to cook, whisking, until thickened, 4 to 5 minutes. Strain through a fine mesh sieve set over a bowl; set aside while you make the caramel.
- Make the salted caramel: In a small saucepan, combine sugar and 3 tablespoons water; mixture should look like wet sand. Place saucepan over medium-high heat and cook until sugar is dark amber in color. Remove from heat and immediately add cream and salt; let cool slightly.
- Add salted caramel to ice cream base; whisk to combine. Cover mixture with plastic wrap and refrigerate until cold, 2 to 3 hours and up to overnight. Freeze ice cream in an ice cream or gelato maker according to manufacturer's instructions.
- Make the caramel crunch: Line a rimmed baking sheet with a nonstick baking mat; set aside. In a small saucepan, combine sugar and 3 tablespoons water; mixture should look like wet sand. Place saucepan over medium-high heat and cook until sugar is dark amber in color. Immediately pour caramel onto prepared baking sheet; let cool completely.
- Crack cooled caramel into large pieces and place in a resealable plastic bag. Crush into tiny pieces using a rolling pin; you should have a scant cup of caramel crunch. When ice cream is almost finished freezing, add 1/2 cup caramel crunch. Transfer to a 1 1/2-quart loaf pan or container and freeze until set, at least 2 to 3 hours and up to overnight. Serve sprinkled with sea salt and remaining caramel crunch.
SALTED CARAMEL ICE CREAM
This luxurious ice cream is the ideal balance of sweet yet salty and rich yet light. It's custard-based, which means you have to separate a lot of eggs (six), but the thick and silky results are worth a little bit of fuss. For something a little lighter, use more milk and less cream, as long as the dairy adds up to three cups. You can also cut down on egg yolks for a thinner base, but don't go below three. Despite the rumors, making caramel is not hard, but it can be a little tricky. If this is your first time, make sure you have enough sugar for a second batch in the event your first is a bust. Also, remove the cooking caramel from the heat just before you think you need to to prevent burning.
Provided by Melissa Clark
Categories ice creams and sorbets, dessert
Time 30m
Yield About 1 1/2 pints
Number Of Ingredients 6
Steps:
- In a medium pot over medium heat, melt 3/4 cup sugar with 3 tablespoons water, swirling skillet frequently, until sugar turns mahogany brown in color (it should be almost but not quite black).
- Add heavy cream, milk, remaining 1/2 cup sugar and the salt; simmer mixture until caramel melts and cream mixture is completely smooth. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.
- Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
- Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight.
- Churn in an ice cream machine according to manufacturer's instructions. Sprinkle flaky sea salt into base during the last 2 minutes of churning. Serve directly from the machine for soft serve, or store in freezer until needed.
Nutrition Facts : @context http, Calories 257, UnsaturatedFat 6 grams, Carbohydrate 23 grams, Fat 18 grams, Protein 3 grams, SaturatedFat 10 grams, Sodium 92 milligrams, Sugar 23 grams
EASY SALTED CARAMEL ICE CREAM
No ice cream machine necessary to make this easy ice cream recipe. Break out the flaked sea salt and KRAFT Caramel Bits and prepare to wow the crowd.
Provided by My Food and Family
Categories Home
Time 5h25m
Yield 8 servings, about 1/2 cup each
Number Of Ingredients 7
Steps:
- Microwave caramel bits and 1/4 cup whipping cream in microwaveable bowl on HIGH 1-1/2 min. or until caramel bits are completely melted and sauce is well blended when stirred; cool.
- Blend remaining ingredients (including remaining whipping cream) in blender until well blended. Add caramel sauce; blend well. Pour into freezer-weight container.
- Freeze 5 hours or until firm.
Nutrition Facts : Calories 380, Fat 26 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 95 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 4 g
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- Line a dish (I like to use a loaf pan) with parchment paper and let the ends drape over the sides.
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- Using a hand mixer or a stand mixer fitted with the whisk attachment, beat the heavy whipping cream with the sweetened condensed milk until the mixture thickens and peaks form.
- Pour half of the ice cream mixture into a loaf pan lined with parchment paper. Add half of the dulce de leche, using a fork to swirl and incorporate into the mixture, and top with a pinch of sea salt.
- Repeat step #2 with the rest of the ice cream, finishing with the remaining dulce de leche and another pinch of sea salt.
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