Salted caramel ice cream

Step-by-step cooking

1. Step 1:

   

   How to make salted caramel ice cream? First of all, prepare the caramel sauce. How to make sauce? Pour 60 grams of sugar into a frying pan with a thick bottom, put it on medium heat and start heating. Stir occasionally with a wooden spoon until the granulated sugar begins to melt. As soon as this happens, stop stirring, shake the pan with the contents 2-3 times in the process, until the caramel turns amber.

2. Step 2:

   

   Pour 120 ml of warm cream into the resulting caramel and gently stir the mixture with a wooden spatula. The contents of the pan will bubble strongly, so you need to work very carefully so as not to get burned. Cook the caramel sauce until the caramel is completely dissolved in the cream. Then remove the pan from the heat. Add salt, mix gently and leave the caramel to cool.

3. Step 3:

   

   Now get busy with ice cream. In a saucepan or saucepan, combine the remaining heavy cream (300 ml) and granulated sugar (25 gr). Mix the ingredients. Put the saucepan on the fire. Bring the mixture to a boil and immediately remove from the heat. Whisk the yolks with the remaining sugar (25 g) and a small amount of vanilla. Proteins are not used in this recipe. You can make meringue from them.

5. Step 4:

   

   Next, in several rounds (at least 3-4), pour the freshly whipped yolk mixture into the hot cream, stirring the entire contents of the saucepan each time. Put the saucepan with the creamy mixture back on the fire and, stirring constantly, boil for a few minutes. Attention! The contents of the saucepan should never boil. To do this, it is best to use a cooking thermometer, the temperature of the finished mixture should be 85 ° C.

6. Step 5:

   

   Strain the resulting mixture through a sieve.

7. Step 6:

   

   Mix the mixture with homemade salted caramel and cool. To do this, put the ice cream in a container and put it in the freezer. From time to time, take out the container and mix its contents — this will help avoid the formation of ice crystals. Thus, bring the ice cream to full readiness. Serve the ice cream to the table. Bon appetit!