Salted Butter Caramel Custard Ice Cream
Ingredients
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- 1
Dry caramel with 500 g of sugar, dark amber color.
- 2
Deglaze with the hot cream. Stir in salted butter and fleur de sel.
- 3
Heat milk and milk powder to 50°C.
- 4
Whiten yolks with the remaining 600 g of sugar and the glucose.
- 5
Pour in the hot milk and the creamed caramel. Cook to 82-85°C.
- 6
Blend, strain through a fine chinois. Chill in a blast chiller. Age 4-12 hrs.
- 7
Churn. Store at -18°C.
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Per 100g
Allergens
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