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david-lebovitz-salted-caramel-ice-cream-recipeBi-Rite Creamery, in San Francisco, make the best Salted Caramel Ice Cream. For those of us who do not live in San Francisco. Try making David Lebovitz’s Salted Butter Caramel Ice Cream with or without bits of Caramel Praline. For variation, Lebovitz suggests adding some strong liquid espresso (or instant espresso powder) to the custard to taste, prior to churning the ice cream to make Coffee-Caramel Ice Cream. Other options for some of the mix-ins, try gooey Dark Chocolate Truffles*, crackly chocolate Straciatella*, or Oatmeal Praline* folded in at the last minute. Or try serving with warm Mocha Sauce*. For a “double-whammy” caramel try over sauteed apples or alongside a wedge of apple pie or Tarte Tatin. How ever you decide to eat the Salted Butter Caramel Ice Cream is great!

Caramel Praline
1/2 cup (100 gr) granulated sugar
3/4 teaspoon sea salt, such as fleur de sel

1. To make the caramel praline, spread the ½ cup (100 gr) of sugar in an even layer in a medium-sized, unlined heavy duty saucepan: I use a 6 quart/liter pan. Line a baking sheet with a silicone baking mat or brush it sparingly with unflavored oil.

2. Heat the sugar over moderate heat until the edges begin to melt. Use a heatproof utensil to gently stir the liquefied sugar from the bottom and edges towards the center, stirring, until all the sugar is dissolved. (Or most of it – there may be some lumps, which will melt later.) Continue to cook stirring infrequently until the caramel starts smoking and begins to smell like it’s just about to burn.

3.Sprinkle in the ¾ teaspoon salt without stirring (don’t even pause to scratch your nose), then pour the caramel onto the prepared baking sheet and lift up the baking sheet immediately, tilting and swirling it almost vertically to encourage the caramel to form as thin a layer as possible. Set aside to harden and cool.

Ice Cream Custard
2 cups (500 ml) whole milk, divided
1-½ cups (300 gr) granulated sugar
4 tablespoons (60 gr) salted butter
Scant ½ teaspoon sea salt
1 cups (250 ml) heavy cream
5 large egg yolks
¾ teaspoon vanilla extract

1. To make the ice cream, make an ice bath by filling a large bowl about a third full with ice cubes and adding a cup or so of water so they’re floating. Nest a smaller metal bowl (at least 2 quarts/liters) over the ice, pour 1 cup (250 ml) of the milk into the inner bowl, and rest a mesh strainer on top of it.

2. Spread 1-½ cups (300 gr) sugar in the saucepan in an even layer. Cook over moderate heat, until caramelized, using the same method described in Step #2.

3. Once caramelized, remove from heat and stir in the butter and salt, until butter is melted, then gradually whisk in the cream, stirring as you go. The caramel may harden and seize, but return it to the heat and continue to stir over low heat until any hard caramel is melted. Stir in 1 cup (250 ml) of the milk.

4. Whisk the yolks in a small bowl and gradually pour some of the warm caramel mixture over the yolks, stirring constantly. Scrape the warmed yolks back into the saucepan and cook the custard using a heatproof utensil, stirring constantly (scraping the bottom as you stir) until the mixture thickens. If using an instant-read thermometer, it should read 160 to 170 degree F (71 to 77 degree C).

5. Pour the custard through the strainer into the milk set over the ice bath, add the vanilla, then stir frequently until the mixture is cooled down. Refrigerate at least 8 hours or until thoroughly chilled.

6. Freeze the mixture in your ice cream maker according to the manufacturer’s instructions.

7. While the ice cream is churning, crumble the hardened caramel praline into very little bits, about the size of very large confetti (about ½-inch, or 1 cm). I use a mortar and pestle, although you can make your own kind of music using your hands or a rolling pin.

8. Once your caramel ice cream is churned, quickly stir in the crushed caramel, then chill in the freezer until firm.

Note: As the ice cream sits, the little bits of caramel may liquefy and get runny and gooey, which is what they’re intended to do.

The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet AccompanimentsThe Perfect Scoop by David Lebovitz
Paperback: 256 pages
Publisher: Ten Speed Press
Language: English
ISBN-10: 158008219X

>>>>>>>> I WANT THIS! <<<<<<<<

Posted on Apr 21, 2008

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