Ice creams

Salted Butter Caramel Custard Ice Cream

Name: Salted Butter Caramel Custard Ice Cream
Prep time: 15 min
Yield: 9410 g
Ingredients: 5000 g Whole milk; 1750 g Heavy cream 35%; 600 g Caster sugar; 500 g Caster sugar; 900 g Liquid egg yolks; 250 g Lightly salted butter 82%; 150 g Milk powder; 250 g Crystal glucose; 10 g Fleur de sel

Ingredients

Target weight (g)

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Whole milkg

Heavy cream 35%g

Caster sugarg

Liquid egg yolksg

Lightly salted butter 82%g

Milk powderg

Crystal glucoseg

Fleur de selg

Total9410 g

Preparation steps

1
Make dry caramel (dark amber).
2
Deglaze with hot cream + milk.
3
Pour over yolks + sugar. Cook to 82°C.
4
Add salted butter, blend.
5
Cool rapidly, mature 4h. Churn and freeze.

Nutritional values

Per 100g

Calories

210.4 kcal

Protein

4.0 g

Carbs

18.0 g

Sugars

17.9 g

Fat

13.7 g

Saturated fat

8.0 g

Fibre

0.0 g

Salt

0.2 g

Allergens

MilkEggs

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