RECIPE: CARAMEL ICE CREAM (FROM THE DESSERT BIBLE)

Say wine, snacks or haute cuisine and the gourmands at online food magazine FavorFlav know where to drink, how to eat it and what to cook. This time our cheffies serve you: Recipe: caramel ice cream (from the dessert bible)

With over 300 different desserts, this book will keep you sweet for a while. In the Dessert Bible, Rutger van den Broek shares the most delicious dessert recipes. In the various chapters, fruit, pudding, French classics, and ice cream take center stage. Rutger shows you how to easily make caramel ice cream yourself. The dream of every caramel lover!

Ingredients 

For the caramel

• 50 ml water
• 275 g sugar
• 4 tbsp whiskey
• 50 g butter, at room temperature
• 1⁄4-1⁄2 tsp (sea) salt

For the ice cream (10 to 15 scoops)

• 1/2 vanilla pod
• 400 ml milk
• 4 egg yolks
• 30 g skim milk powder, optional

How to make the caramel ice cream

• Put the water and sugar in a tall pan and bring to a boil. Let it boil until a golden brown caramel forms without stirring. Meanwhile, heat the cream with the butter and salt in a saucepan until just before boiling. Once the caramel is golden brown, add the cream mixture and stir well. Be careful, this will splatter! Let the caramel simmer for 1-2 minutes on low heat. Remove the pan from the heat and let the caramel cool.
• Scrape the seeds from the vanilla pod and put both the vanilla seeds and the scraped pod together with the milk in a pan. Also add 300 grams of the freshly made caramel. Heat it over medium heat and add the milk powder when the mixture is about body temperature. Stir well and then bring the milk mixture to a boil. Meanwhile, put the egg yolks in a bowl and whisk briefly. Pour the boiling milk mixture over the egg yolks and whisk well. Remove the vanilla pod and pour the mixture back into the pan. Heat it on low heat and keep stirring with a spatula until the mixture starts to thicken. Do not let it boil. Remove the ice cream base from the heat and strain it into a bowl. Let the mixture cool and then let it rest in the refrigerator overnight.
• Mix the ice cream base with an immersion blender for half a minute to a minute before churning it into ice cream. Pour the ice cream base into the ice cream maker and churn until ice cream. Scoop a third of the ice cream into a (freezer) container and drizzle some of the remaining caramel over it. Repeat this twice and finish with the caramel. Swirl the ice cream with the caramel by going through the ice cream mixture with a spatula. Then place the ice cream in the freezer to firm up. You can drizzle the remaining caramel over the ice cream as a sauce before serving.

Title: Dessert Bible
Author: Rutger van den Broek
Price: €34,99
Publisher: Carrera Culinair