Ice Cream Binge - Part V
Fifth batch: Salty Caramel
I stared ever-so-simmering milk, cream, sugar, a tiny it of baking soda, and a liberal pinch of salt. After about 2 hours, it was dark tan and thick. Once cool, it was ready to add to a regular vanilla base. The ice cream tasted great, though I wanted the caramel to stay in swirls in the vanilla; instead it got incorporated in lots of tiny bits. Great for the texture, not as much for the visual effect. Next time, I'll try freezing the caramel.
posted by Elimonster at 2:04 AM
1 Comments:
If you cool the caramel first, making sure it is not hot, you can fold it in by hand after you pour out the ice cream in a bucket/container or if it is a small batch, remove the stirring mechanism. As long as you fold it in by hand, you don't have to worry so much about the caramel, chocolate or other potentially runny ingredient blending in too much.
If you froze the caramel first, it could get too hard to work with. (Or, conversely, cut it into chunks after cooled/frozen and drop in like candy.)
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