+brown butter infused american style ice cream base w/stripes of chewy salty caramel.
+this ice cream is unabashedly sweet and aggresively salted.
yield: about 1 1/2 quarts
time: 30 – 40 minutes active, at least 4 hours chilling
for the caramel:
the addition of an invert sugar at the end of cooking makes sure this sauce remains at the correct texture, even when frozen.
|white sugar||1 cup|
|heavy cream||3/4 cup|
|corn syrup||1/2 cup|
|diamond kosher salt||2 tsp|
+measure out heavy cream and place back in fridge in your measuring cup, it’s best to keep the cream cold.
+measure your corn syrup out into a small bowl and keep close by. ditto salt.
+keep a whisk nearby.
+add water and white sugar to a medium saucepan. mix well with heat proof spatula so all sugar is well hydrated.
+set saucepan w/sugar over medium low heat.
+you can stir this mixture until the sugar dissolves IE: it turns clear. once it turns clear, only swirl the pan. you can also begin brushing down the sides of the pan with a wet pastry brush to prevent crystallization along the edges, if you wish.
+continue cooking the sugar over medium low heat.
+this is a nothing-then-all-at-once sort of thing — your mixture will stay clear for a million years, then seemingly out of nowhere it will start to turn gold. this is the point you need to pay close attention or risk burning all your hard work. this may take 8 – 10 minutes, maybe more.
+once the mixture begins to take on a golden color, make sure to swirl the pan often, so the sugar does not caramelize all in one place.
+watch the caramel closely, keep cooking to bring it to a rich brown. when you see the first small whisps of smoke arise from the pan, that’s the moment you want to halt the cooking.
+turn off the heat, and remove pan from heating element.
+grab your pre-measured cream from the fridge, and slowly stream it in to your caramel, whisking well and quickly. be careful: this mixture will foam up once the cream is introduced, try to keep your hands clear of the steam.
+add your corn syrup, whisk.
+add your salt, whisk.
+pour into heat safe container and allow to come to room temp, then place in fridge to fully cool. 1 -2 hours.
+caramel sauce will keep for at least a week in the fridge.
for the brown butter:
|unsalted butter||1 stick (8 tbsp)|
+place 1 stick of unsalted butter into small sauté or sauce pan, place pan over medium low heat
+allow butter to melt fully, swirling or stirring occasionally.
+after a few minutes, the butter will begin to bubble and pop loudly, you will see the white milk solids rise to the top. continue to swirl occasionally.
+make sure to watch your butter carefully at this point, to ensure it does not burn.
+after a few more minutes, the butter will quiet down, as the milk solids drop to the bottom of the pan and brown.
+when the flecks of milk solids are a golden brown color, remove from heat ASAP.
+pour butter into heat safe container and allow to cool about 10 or so minutes.
+once your butter is cool enough to handle and your brown butter flecks have settled at the bottom of your container, skim off the now clarified butter into another container with a spoon, leaving the brown butter flecks behind.
+try to get as much butter out as possible, but it’s ok if you can’t get it all.
+reserve this clarified butter for another use, we will add the brown butter flecks to the ice cream base when cooking.
for the base:
milk powder is technically optional, but i think it improves the chewy texture of this base and gives it a rich ‘milky’ taste.
|whole milk||1 1/2 cup|
|heavy cream||1 1/2 cup|
|white sugar||3/4 cup|
|milk powder||1/2 cup|
|cream cheese||4 oz.|
|corn syrup||3 tbsp|
|tapioca starch (or corn starch)||2 tsp|
|vanilla extract||2 tsp|
|diamond kosher salt||1 tsp|
|brown butter flecks||from 1 stick of butter, browned|
+add your starch and water to a small bowl, and mix well to create a slurry. set aside.
+measure out your salt and vanilla extract and set off to the side.
+add the following to a medium saucepan: whole milk, heavy cream, sugar, milk powder, and corn syrup. whisk all ingredients together in saucepan until no lumps remain.
+ set your saucepan over medium low heat.
+break apart the 4oz. cream cheese into small chunks with your hands directly into the saucepan.
+as the temperature of your mixture rises, continue whisking until cream cheese is melted.
+bring your mixture to a boil, then reduce heat slightly to keep your mixture at a simmer (you’re not looking for a full-on crazy boil, just steady stream of bubbles)
+allow to simmer for about 5 minutes, whisking frequently to prevent scorching.
+as your 5 minutes ends, whisk in your starch slurry and your brown butter flecks, allow to simmer for about a minute.
+remove pan from heat and whisk in your vanilla and salt.
+transfer base to a heat safe container, or ziploc bag. submerge container in ice bath to speed the cooling process.
+when ice cream base and caramel sauce are well chilled, proceed to spinning.
spinning & assembly:
+pour your chilled ice cream base into your ice cream maker, and spin per manufacturer’s instructions until base is thick and creamy. about 20 – 25 minutes.
+grab your freezer ready container, chilled caramel sauce, and two scoops, spoons, or quarter cup measures.
+beginning with your base, add about 1/4 cup to line the bottom of your container, then alternate with a heavy drizzle of your caramel sauce, repeat.
+press a piece of plastic wrap directly onto surface of ice cream to prevent crystalization, chill for at least 4 hours before serving.