Sea Salt Caramel Ice Cream
Make caramel ice cream with sea salt butter and sweet butter.
Ingredients
Granulated sugar
230 g
Ice cream stabilizer (SE 302)
7 g
La Viette semi-salted butter
70 g
La Viette sweet butter
45 g
Whole fresh milk
970 g
Skim milk powder
55 g
Spray glucose
30 g
Egg yolk
45 g
Instructions
1
Make the caramel
Mix 10% of the sugar with the stabilizer. In a large flat-bottomed pan, melt the remaining sugar over low heat until it begins to smoke. Deglaze with the semi-salted butter and sweet butter.
2
Heat the milk
Heat the whole milk, milk powder, and spray glucose.
3
Combine and cook
When the milk mixture reaches 40°C, add the egg yolks, then add the sugar-stabilizer mixture. Pour the caramel into the hot milk, stirring constantly. Bring the mixture to 85°C. Cook like an English custard for 4 to 5 minutes, then cool as quickly as possible in a bowl set over ice.
4
Age and freeze
Refrigerate to age for 24 hours. When ready, stir, then freeze in an ice cream maker or sorbet machine. Store in a -14°C freezer.
