4048 French Salted-Butter Caramel Ice Cream
A decadent dessert to please every palate
Caramel Topping: Heat Granulated Molasses in a saucepan over medium heat, add butter one piece at a time, stirring constantly. Once butter is completely melted, stir in heavy cream a little at a time. Stir in French Fleur de Sel 'Flower of the Sea' Salt and Vanilla Bean Powder until combined. Pour caramel into a Mason jar.
Ice Cream: In a saucepan over medium heat, add sugar. Cook over medium heat, until caramelized, using the same method described above. Once caramelized, remove from heat and stir in the butter and French Grey Salt. When the butter is melted, gradually whisk in the cream. Then stir in milk and set liquid over an ice bath.
Whisk egg yolks in a small bowl and gradually pour some of the warm caramel mixture over the yolks. Pour into a saucepan and cook stirring constantly until the mixture thickens. Pour the mixture through a strainer into the chilled milk. Add the Vanilla Bean Powder and stir frequently until the mixture is cooled down. Refrigerate until thoroughly chilled.
Churn the mixture in your ice cream maker according to the manufacturer’s instructions.
Salted Caramel Topping
- 1 cup (5154) Granulated Molasses
- 6 tablespoons salted butter, cut up into 6 pieces
- 1/2 cup heavy cream
- 1 teaspoon (4011) French Fleur de Sel 'Flower of the Sea' Salt
- ½ teaspoon Vanilla Bean Powder or the seeds of ½ of a vanilla bean
- 2 cup whole milk
- 1½ cups Sugar
- 4 tablespoons Salted Butter
- ½ teaspoon (4048) French Grey Salt
- 1 cup heavy cream
- 5 large egg yolks
- ¾ teaspoon Vanilla Bean Powder or the seeds of 1 vanilla bean
|SKU||4048 4011 R048|
|Prep Time||10 Minutes|
|Cook Time||80 Minutes|
|Total Time||90 Minutes|
|Credits||Chef Cindy Taffel & Photographer Robyn Handler|