Calories
682 kcal
Protein
6 g
Fat
55 g
Carbohydrates
41 g
Put 2.10 oz of sugar into a heavy-bottomed pan or saucepan and place it on medium heat. Stir the sugar occasionally with a wooden spoon until it begins to melt. As soon as this happens, stop stirring and shake the pan/saucepan 2-3 times until the mixture turns amber.
Pour 4.20 oz of warm cream into the caramel and gently stir the mixture with a wooden spatula. Simmer the caramel sauce until all the ingredients are well combined. Then remove the pan/saucepan from the heat. Add salt, mix gently and leave the caramel to cool.
In another saucepan, combine the remaining heavy cream and 0.88 oz of powdered sugar. Stir the ingredients and put the saucepan on low heat. Bring the mixture to a simmer and immediately remove from heat. Then beat the yolks with the remaining sugar and a little vanilla extract.
Next, in several passes (at least 3-4), pour the freshly whipped yolk mixture into the hot cream, stirring the mixture each time. Put the saucepan with the creamy mixture back on heat and, stirring constantly, cook for a few minutes. Don’t bring the mixture to a boil. To avoid boiling, use a cooking thermometer, the temperature of the finished mixture should be 185F. Strain the resulting mixture through a sieve.
Combine the mixture with the homemade salted caramel and let it cool. Put the mixture to a container and place it in the freezer until completely solidified. Finally, scoop a generous serving of this homemade salted caramel ice cream into a bowl and top with a drizzle of the warm caramel sauce.
You can garnish your ice cream with chopped nuts and grated chocolate.
Stir the ice cream from time to time while it hardens to prevent ice crystals from forming.
Bon Appetit!
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