Burnt caramel ice-cream
Indulge in the rich, complex flavors of homemade burnt caramel ice cream. This creamy delight combines caramelized sugar, light sour cream, and a hint of salt for a perfectly balanced treat. Easy to make with simple ingredients, this recipe is a must-try for dessert lovers!
- 05 Aug 2024
- Cook time 20 min
- Prep time 10 min
- 8 Servings
- 4 Ingredients
Are you ready to impress your friends and family with a delicious homemade dessert? This burnt caramel ice-cream recipe combines the rich, smoky flavor of caramel with the creamy goodness of ice cream. It's a sophisticated treat that's sure to satisfy your sweet tooth and elevate your dessert game.
Ingredients:
Instructions:
- In a heavy-bottom saucepan, spread the sugar evenly.
- Heat over medium heat, stirring occasionally, until the sugar melts and turns a deep amber color. Be careful not to burn it beyond this point.
- Remove the caramel from heat and carefully add the milk while stirring continuously. The mixture will bubble vigorously.
- Return the saucepan to medium heat, stirring until the caramel completely dissolves into the milk. Set aside to cool slightly.
- In a large bowl, whisk together the egg yolks and salt until the mixture is smooth and slightly pale.
- Gradually pour the caramel-milk mixture into the egg yolks, whisking constantly to prevent the yolks from curdling.
- Transfer the mixture back to the saucepan.
- Cook the custard over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula, until it thickens enough to coat the back of the spoon. This should take about 5–7 minutes. Do not let the mixture boil.
- If you have a kitchen thermometer, the custard should reach around 170°F (77°C).
- Remove the custard from heat and strain it through a fine mesh sieve into a clean bowl to remove any bits of cooked egg.
- Let the custard cool to room temperature.
- Stir in the light sour cream until fully combined.
- Cover the mixture with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming.
- Refrigerate for at least 4 hours or overnight until completely chilled.
- Once the custard is thoroughly chilled, pour it into your ice cream maker.
- Churn according to the manufacturer’s instructions, usually around 20–30 minutes, until it reaches the consistency of soft serve ice cream.
- Transfer the churned ice cream to an airtight container.
- Freeze for at least 4 hours or until firm.
- When ready to serve, let the ice cream sit at room temperature for a few minutes to soften slightly for easier scooping.
- Scoop into bowls or cones, and enjoy your homemade burnt caramel ice cream!
Tips:
- Caramelize the sugar with care: When making the caramel, be sure to watch the sugar closely as it can quickly go from perfectly caramelized to burnt. Use a medium heat and stir constantly for an even, golden-brown caramel.
- Temper the yolks properly: To avoid scrambling the egg yolks, slowly add the hot caramel mixture to them while whisking constantly. This process, known as tempering, helps to gradually raise the temperature of the yolks.
- Chill the mixture thoroughly: Before churning the mixture in your ice cream maker, ensure it is thoroughly chilled. Ideally, let it cool in the fridge for several hours or overnight to achieve the best texture.
- Use quality ingredients: The quality of your ingredients will directly affect the final product. Use fresh eggs, good-quality milk, and light sour cream to ensure your burnt caramel ice-cream is as delicious as possible.
- Serve creatively: Enhance your dessert experience by serving your burnt caramel ice-cream with simple garnishes like a sprinkle of sea salt, a drizzle of extra caramel, or paired with a warm brownie or tart for added textures and flavors.
Congratulations, you've created a delectable burnt caramel ice-cream! Whether you're serving it as a special treat at a dinner party or simply enjoying it on a cozy night in, this recipe is sure to be a hit. Enjoy the rich, creamy texture and complex caramel flavor of your homemade ice cream.
| Nutrition Facts | |
|---|---|
| Serving Size | 90 grams |
| Energy | |
| Calories 170kcal | 7% |
| Protein | |
| Protein 4.09g | 3% |
| Carbohydrates | |
| Carbohydrates 22g | 6% |
| Fiber 0.00g | 0% |
| Sugar 20g | 20% |
| Fat | |
| Fat 7g | 8% |
| Saturated 3.29g | 11% |
| Cholesterol 150mg | - |
| Vitamins | |
| Vitamin A 90ug | 10% |
| Choline 120mg | 21% |
| Vitamin B1 0.05mg | 4% |
| Vitamin B2 0.14mg | 11% |
| Vitamin B3 0.06mg | 0% |
| Vitamin B6 0.07mg | 4% |
| Vitamin B9 22ug | 6% |
| Vitamin B12 0.55ug | 23% |
| Vitamin C 0.26mg | 0% |
| Vitamin E 0.81mg | 5% |
| Vitamin K 0.26ug | 0% |
| Minerals | |
| Calcium, Ca 100mg | 7% |
| Copper, Cu 0.02mg | 0% |
| Iron, Fe 0.38mg | 3% |
| Magnesium, Mg 7mg | 2% |
| Phosphorus, P 100mg | 8% |
| Potassium, K 120mg | 4% |
| Selenium, Se 9ug | 16% |
| Sodium, Na 110mg | 8% |
| Zinc, Zn 0.57mg | 5% |
| Water | |
| Water 54g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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