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
SALTED CARAMEL ICE CREAM
Provided by Food Network
Categories dessert
Time 1h30m
Yield 5 to 6 servings
Number Of Ingredients 9
Steps:
- Heat the sugar in a dry heavy-bottomed sauce pan over medium heat, stirring with a fork to heat the sugar evenly, until it starts to melt, then stop stirring and swirl the pan so the sugar melts evenly, and continue cooking until it is a dark amber color.
- Carefully add the heavy cream (the mixture will splatter) and cook, stirring until all the caramel has dissolved. Transfer to a heat-proof bowl and stir in the sea salt. Set the caramel mixture over a bowl filled with ice water and stir until chilled to room temperature. Combine the caramel mixture with the Ice Cream Base and add the vanilla.
- Freeze in an ice cream machine according to manufacturer's directions.
- Heat the milk in a sauce pan over medium-low heat.
- Prepare an ice bath by setting a 2-quart bowl over a larger bowl partially filled with ice water.
- Set a strainer over the smaller bowl and set aside.
- In a separate bowl, whisk together the egg yolks and sugar until pale yellow in color and the sugar has dissolved. Gradually pour the warmed milk into the yolk mixture, whisking constantly. Pour the mixture back into the same saucepan you used to warm the milk. Cook for 3 to 5 minutes, stirring constantly, until the custard thickens and coats the back of a wooden spoon.
- Strain the custard into the top bowl of the ice bath to stop the cooking process. Add the heavy cream and stir over the ice bath until cool. Cover the bowl with plastic wrap and chill thoroughly, preferably overnight.
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
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.
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
More about "salty caramel ice cream eggless custardless easy recipes"
SALTED CARAMEL ICE CREAM - GLUTEN FREE, EGGLESS - JUST AS …
From justastasty.com
5/5 (3)Category Dessert, SnackServings 12Total Time 6 hrs 30 mins
- 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.
EGGLESS CARAMEL ICECREAM RECIPE / SALTED CARAMEL ICECREAM
From yummytummyaarthi.com
Reviews 18Estimated Reading Time 1 min
SALTED CARAMEL ICE CREAM - CULINARY SHADES
From culinaryshades.com
5/5 (3)Total Time 8 hrs 40 minsCategory DessertCalories 174 per serving
SALTED CARAMEL ICE CREAM - CARNATION
From carnation.co.uk
NO-CHURN ICE CREAM WITH SALTED CARAMEL - SAVING ROOM FOR DESSERT
From savingdessert.com
NO CHURN SALTED CARAMEL SWIRL ICE CREAM - STRESS BAKING
From stressbaking.com
SALTED CARAMEL NO CHURN ICE CREAM - GIRL AND THE KITCHEN
From girlandthekitchen.com
EASY NO CHURN SALTED CARAMEL ICE CREAM - JUST PLAIN …
From justplaincooking.ca
QUICK AND EASY SALTED CARAMEL ICE CREAM RECIPE - PIKALILY
From pikalily.com
SALTED CARAMEL ICE CREAM - ONLY 4 INGREDIENTS - DESSERTS ON A DIME
From dessertsonadime.com
SALTED CARAMEL ICE CREAM | THE MESSY BAKER
From themessybaker.com
SALTED CARAMEL NO CHURN ICE CREAM - THE ENDLESS MEAL®
From theendlessmeal.com
SALTED CARAMEL ICE CREAM, RICH, SWEAT AND SALTY PERFECTION
From blossomandfinn.com
HOMEMADE SALTED CARAMEL ICE CREAM - THE KITCHEN MCCABE
From thekitchenmccabe.com
NO CHURN SALTED CARAMEL ICE CREAM - HUMMINGBIRD THYME
From hummingbirdthyme.com
SALTED CARAMEL ICE CREAM - KING ARTHUR BAKING
From kingarthurbaking.com
SALTED CARAMEL ICE CREAM RECIPE | NO CHURN | LIFE TASTES GOOD
From ourlifetastesgood.com
(NO CHURN!) KETO SALTED CARAMEL ICE CREAM - GNOM-GNOM
From gnom-gnom.com
HOW TO MAKE SALTED CARAMEL ICE CREAM WITHOUT AN ICE CREAM MAKER
From spoonuniversity.com
NO-CHURN SALTED CARAMEL ICE CREAM - RECIPE DIARIES
From recipe-diaries.com
10 BEST CARAMEL ICE CREAM NO EGGS RECIPES - YUMMLY
From yummly.com
SALTED CARAMEL ICE CREAM - AN EASY HOMEMADE ICE CREAM RECIPE
From savoryexperiments.com
SALTED CARAMEL ICE CREAM RECIPE - THE SPRUCE EATS
From thespruceeats.com
EASY CARAMEL ICE CREAM RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
HOMEMADE SALTED CARAMEL ICE CREAM (NO MACHINE ... - ALL KITCHEN …
From allkitchencolours.com
NO CHURN SALTED CARAMEL ICE CREAM - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
HOMEMADE SALTED CARAMEL ICE CREAM - LITTLE SUGAR SNAPS
From littlesugarsnaps.com
SALTED CARAMEL ICE CREAM - COOKING CLASSY
From cookingclassy.com
SALTED CARAMEL ICE CREAM - LEITE'S CULINARIA
From leitesculinaria.com
NO-CHURN SALTED CARAMEL ICE-CREAM! - JANE'S PATISSERIE
From janespatisserie.com
NO CHURN SALTED CARAMEL ICE CREAM - CREME DE LA CRUMB
From lecremedelacrumb.com
NO CHURN SALTED CARAMEL ICE CREAM RECIPE - WHITNEYBOND.COM
From whitneybond.com
SALTED CARAMEL ICE CREAM - GIVE RECIPE
From giverecipe.com
SALTED CARAMEL ICE CREAM - MODERN HONEY
From modernhoney.com
AMAZING SALTED CARAMEL ICE CREAM RECIPE | THE FRAYED APRON
From thefrayedapron.com
HOMEMADE SALTED CARAMEL ICE CREAM RECIPE (PALEO & VEGAN)
From whatgreatgrandmaate.com
SALTED CARAMEL ICE CREAM - OUR BEST BITES
From ourbestbites.com
SALTED CARAMEL ICE CREAM - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
SALTED CARAMEL COCONUT ICE CREAM | MINIMALIST BAKER RECIPES
From minimalistbaker.com
EASY SALTED CARAMEL ICE CREAM RECIPE - WE ARE TATE AND LYLE SUGARS
From wearetateandlylesugars.com
SALTED CARAMEL ICE CREAM RECIPE - CHISEL & FORK
From chiselandfork.com
CARAMEL ICE CREAM (EGG FREE) - KULINARY ADVENTURES OF KATH
From kulinaryadventuresofkath.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love