So it seems that this blog is quickly becoming a shrine to David Lebovitz. I do realise that this could get boring for you, dear reader, but, what can I say? His recipes are damned good. I promise to have a break from ‘David talk’ for a couple of weeks. Right after this post.
So I have never been particularly successful at making ice-cream myself, mostly because I lack the patience to do it properly. Usually, when I decide to make ice-cream, its because I want it *now*. Which would be fine if I had one of those impressive machines where you can add in hot custard and out comes ice-cream shortly thereafter. Unfortunately, I have a machine that needs the bowl to be pre-frozen and the mixture thoroughly chilled before anything resembling ice-cream can be made. To add time to the process, I also need to freeze the ice-cream my machine makes (well, lets say, my somewhat frozen custard) before it is edible in ice-cream form. This doesn’t bode well for my ‘need it now’ mentality and as a result, I have made exactly 4 batches of ice-cream in my machine in the 4 years I have owned it.
As soon as I saw this recipe I knew I had to make it. I also was a little smarter this time and started making the ice-cream before I had any cravings for it. The most difficult aspect of making this ice-cream was realising that the paddle to my ice-cream maker had mysteriously disappeared, just as I was ready to churn it. I made an emergency dash to some friends that live nearby and borrowed their ice-cream maker (thanks V & M!).
So how was it? This ice-cream stays pretty soft, so it was light and creamy in texture. It was rich in flavour, with strong caramel and a hint of salt (I may add a little more next time). It was honestly one of the best ice-creams I have eaten and was hands down the best I have ever made (though to be honest, the bar wasn’t set too high on that count). I will definitely make it again (just need to find that bloody paddle to my ice-cream maker!).
Salted butter caramel ice-cream
From David Lebovitz
- Spread the sugar in an even layer in a heavy duty saucepan;
- Line a baking tray with baking paper or brush with unflavored oil (ie. grape-seed oil, vegetable oil etc).
- Heat the sugar over moderate heat until the edges begin to melt and continue stirring until the sugar is liquified and completely melted. Continue cooking, stirring occasionally until the caramel starts smoking and smells like it’s about to burn.
- Quickly sprinkle in the salt, swirl for a second, then pour the caramel onto the tray. Lift the tray and twirl so that the caramel forms a very thin layer. Set aside to harden and cool.
For the caramel custard
- First, make an ice bath by filling a large bowl with ice cubes, adding a little water and sitting a smaller metal bowl into the larger one. Pour half the milk (250ml) into the metal bowl and rest a strainer over the top.
- Make another caramel with the 300g sugar (as per above).
- Once caramel is finished, remove from the hear, stir in the butter and salt, then whisk in the cream. Stir in the other 250ml of milk.
- Whisk the yolks in a small bowl, then add a little of the warm caramel mixture. Stir the mix constantly, then scrape the yolks back into the saucepan. Cook the custard over the heat until the mixture thickens (about 71-77C on a thermometer).
- Pour the custard into the metal bowl through the strainer, into the chilled milk. Add vanilla, then stir until the mixture cools. Chill the mixture in the fridge overnight.
- Churn the mixture in your ice-cream maker. Crumble the praline into bits and crumble into the ice-cream. Freeze until firm (or as firm as it will be, this ice-cream is pretty soft).