Oh David Leboviz does not disappoint.
This is a very dreamy Ice cream.
You see salted caramel EVERYTHING... EVERYWHERE. But that's a welcome thing for me.
I love it. I try salted caramel ice cream whenever I can at those small creameries.... this one really does go neck to neck with any of those fancy creameries!
Yes, compared to our normal ice cream base, this one does require a bit more preparation.
But boy, is it worth it.
Like he says in his recipe, even when it is churned, and frozen, the ice cream is very soft. It never really hardens like the other base.
Who cares ;p
I made the mix-in caramel first. Failed.
I make caramel like that all the time for flan, but for the fear of under-cooking the caramel, I over cooked it a bit.
The line between a good amber caramel with a tiny bit of bitterness and caramel that is just purely burnt is... very fine. Fine line, indeed.
So I went ahead and make the base. I told myself that I did not need the extra sugar in the finished product. (but i did make some at the end... couldn't resist. yes it turned out fine:))
DO have everything ready, especially for the caramel base part. You do not want to have any accidents with hot caramel. You want it to go as smoothly as it looks on tv cooking shows :)
Recipe, courtesy of David Lebovitz.
For the caramel praline (mix-in)
- ½ cup (100 gr) sugar
- ¾ teaspoon sea salt, such as fleur de sel
For the ice cream custard
- 2 cups (500 ml) whole milk, divided
- 1½ cups (300 gr) 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
- My bad burnt caramel...
successful start of the custard base. lumps go away after a while
when you add the butter. it bubbles. it bubbles more with the cream
after adding the cream bubbles!
When after milk's been added. calm.