Sunday 10 August 2014

Salted Caramel Ice cream

Salted Caramel Ice cream

The last year has made this particular ice cream more popular than any other. Wherever one turns everything is salted caramel. From  Popcorn to toffee and chocolates. Simply sauces to top waffle or pancake. Home made biscuits and cakes! 
Its a wow for all of us who love the flavour, but can be overly sweet for some no doubt.

On my summer holiday in Boston last year, we had an amazing SCI; ice cream bought from a local store. Since then there has been no turning back and it continues to be my most favourite. I do hope you try this out to enjoy the flavours.

Salted Caramel Ice cream with a topping of dulche de leche

Step 1
In a pan whisk together
4 egg yolks
¾ th  cup sugar
Add to this
1 cup of warm milk

Cook and strain through a fine sieve

Put this on a water bath to cool then and add 4 cups of cream

Step 2
In another pan make the caramel

On a medium high flame melt
1 1/4 cup sugar
Swirl over the heat until beautiful amber coloured.

Remove from the fire and add 1 cup of cream over the caramel; This will splatter so be careful.
Add 2 tsps coarse sea salt
1 tbsp of Tahitian Vanilla
Add the two mixtures together, taste for sweetness and add more cream if desired.
Squeeze the juice of half a fresh lemon or lime
Mix well and chill overnight.

Churn in an ice cream maker and serve while soft.

Caramel will get from light to dark very quickly. Stop when the golden amber colour is achieved else there will be a burnt flavour to the ice cream. To avoid splattering and getting scalded, use a deep pan for making the caramel. A stainless steel pan is always suggested for making caramel.
Use full cream so it tastes as rich as it is supposed to. Do not question the coarse sea salt or the squeeze of lemon and lime. It is the secret to this recipe.
You can use any good Vanilla available to you but I have chosen Tahitian over the others since it has a good flavour.

If you do not have an ice cream maker, semi freeze the mixture, then beat it with hand beaters, or in your food processor or even in a liquidiser. This will churn it for you and remove any crystals. Re freeze in an airtight box. 

For more Parsi recipes click on my cookbook 
The Art of Parsi Cooking; reviving an ancient cuisine.

For more recipes click on
Niloufer's Kitchen: Autumn

Photo credit Sheriar Hirjikaka

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