Salted Butter Caramel French-style 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 lightly salted butter and fleur de sel.
- 3
Heat the milk to 50°C with the milk powder and the stabilizer, dry-mixed with 100 g of the remaining sugar.
- 4
Whisk the yolks with the remaining 500 g of sugar and the glucose syrup until pale.
- 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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Allergens
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