Cuisinart ICE31U, Руководство пользователя

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Salted Caramel Ice Cream
300ml full cream milk
300ml double cream
70g caster sugar, divided into half
Pinch salt
1 1/2 teaspoons vanilla extract
4 large egg yolks
n
In a medium saucepan set over a medium to low heat, whisk together the milk, cream,
half of the sugar, salt and vanilla extract. Bring the mixture to a gentle boil.
n While the milk/cream mixture is heating, combine the egg yolks and remaining sugar
in a medium bowl. Using a hand mixer or whisk, beat the mixture until pale and thick.
n
Once the milk/cream mixture has come to a slight boil, gradually whisk the heated
milk mixture onto the egg yolks.
n Pour back into the pan and cook on a low heat, stirring constantly, until the custard
coats the back of a wooden spoon. Do not allow to boil.
n Pour the mixture through a fine mesh strainer and bring to room temperature. Cover
and refrigerate for a least 2 hours, or overnight.
n
Once the ice cream base has sufficiently cooled, prepare the caramel sauce. Put the
sugar, salt and water into a heavy based small saucepan set over a medium heat. Keep
an eye on the caramel and allow to cook until amber in colour. Remove from the heat
and stir in the cream and butter (it will froth a bit, so add slowly). Whisk together and
then set aside until ready to use. Allow to cool to room temperature.
n
Reserve 2 tablespoons of the caramel sauce and add the rest to the ice cream base.
Whisk well to combine.
n
Assemble the paddle holder of the Dessert Maker with the ice cream paddle. Place in
the freezer bowl and turn the unit on.
n
While the unit is running pour the mixture into the freezer bowl. Mix until thickened,
about 15 to 20 minutes.
n
Just before the ice cream is ready add the reserved caramel sauce and allow to churn
until just swirled in, no more than 30 seconds.
n
The ice cream will have a soft creamy texture. If a firmer consistency is desired,
transfer the ice cream to an airtight container and place in the freezer for about 2
hours.
Caramel Sauce
100g white sugar
¼ tsp salt
2 to 3 tablespoons water (enough to
cover the sugar to make it seem like
wet sand)
50ml thickened cream
2 tbsp unsalted butter