Dana Treat – Treat Yourself

Starting with Ice Cream

Posted November 9, 2012


Salted Caramel Ice Cream
Sweet Cream and Sugar Cones
Makes about 1 quart

1¾ cups heavy cream, at room temperature
¾ cup granulated sugar
¾ 1% or 2% milk
1 tsp. kosher salt
5 large egg yolks

Make the caramel:
Set the cream by the stove so it’s at hand when you need it.  Measure out ½ cup of the sugar and set near the stove; you’ll use this for the caramel (the rest will go in the with the yolks).  Put 2 tablespoons of the sugar for the caramel in a heavy nonreactive saucepan over medium-high heat.  When the sugar is melted around the edges and starts to turn amber in places (about 2 minutes), stir the mixture gently and add another 2 tablespoons sugar to the pan.

Continue to add what remains of the ½ cup of sugar 2 tablespoons at a time, stirring frequently and allowing most of the sugar to melt before you add more.  Watch carefully as the sugar darkens, stirring gently to help it melt evenly.

When the caramel has become a dark mahogany color, remove the pan from the heat and immediately but slowly pour the cream into the pan.  (The  mixture will steam and bubble up, so wear oven mitts and be very careful to avoid splatters and steam burns.)  When the bubbling subsides, gently stir to completely blend the cream into the caramel.  If you have lumps of hardened caramel in your pan, simply put the pan over low heat and stir until the caramel is melted.

Make the base:
Once the caramel is completely smooth, stir i the milk along with the salt and pt the pan over medium-high heat.  When the mixture approaches a bare simmer, reduce the heat to medium.

In a medium heatproof bowl, whisk the yolk just to break them up, then whisk in the remaining ¼ cup of sugar.  Set aside.

Careful scoop out about ½ cup of the hot cream mixture and, whisking the eggs constantly, add the cream to the bowl with the egg yolks.  Repeat, adding another ½  cup of the hot cream to the bowl with the yolks.  Using a heatproof rubber spatula, stir the cream in the saucepan as you slowly pour the egg and cream mixture from the bowl into the pan.

Cook the mixture carefully over medium heat, stirring constantly, until it is thickened, coats the back of a spatula, and holds a clear path when you run your finger across the spatula, 1 to 2 minutes longer.

Strain the base through a fine-mesh strainer into a clean container.  Set the container into an ice-water bath, wash your spatula, and use it to stir the base occasionally until it is cool.  Remove the container from the ice-water bath, cover with plastic wrap, and refrigerate the base for at least 2 hours or overnight.

Freeze the ice cream:
When the base is completely chilled, freeze in your ice cream machine according to the manufacturer’s instructions.  While the ice cream is churning, put the container you’ll use to store the ice cream in the freezer.  Enjoy right away or, for a firmer ice cream, transfer to the chilled container and freeze for at least 4 hours.

Malted Vanilla Milk Shakes
Baked Elements
Makes 2 large or 6 mini milk shakes

¼ cup malted milk balls (such as Whoppers or Maltesers)
¾ cup very cold whole milk
1 vanilla bean
2¼ to 2½ cups premium vanilla ice cream, to taste
2 tbsp. malted milk powder

Freeze 2 large (12-ounce or larger) or 6 small (4-ounce) glasses for at least 30 inutes.

Crush the malted milk balls with a mortar and pestle until they are a chunks powder.

Pour the milk into a blender.  Cut the vanilla bean in half lengthwise and, using the tip of a knife or a small spoon, scrape the seeds into the milk.  Discard the vanilla bean pod or reserve it for another use.  Cover and blend for about 15 seconds.  Add 2¼ cups of the ice cream and the malted milk powder and blend until thick and creamy.  A good milk shake should be eaten with a spoon – so if the milk shake seems too thin, add another ¼ to ½ cup ice cream and blend again.  Divide the shake between the chilled glasses, garnish with the crushed malted milk balls, and serve immediately.


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