Sladoled Od Karamele & Savjeti ZA Fotografiranje Sladoleda
Yields 1 liter of ice cream.
- Prep time: 15min
- Cook time: 25min
- Total time: 40min
- Difficulty: Basic
This recipe was adapted from David Lebovitz, aka the ice cream guru. His recipes are fantastic and always work. David recommends incorporating caramel praline into the ice cream, but I chose not to do so. This ice cream is simply luscious, creamy, and velvety. It’s rich without being overly sweet or strong. It’s fantastic! If you don’t have Fleur de Sel, any good quality sea salt will suffice.
Ingredients:
- 5 large egg yolks
- 250ml heavy cream
- 300g sugar
- 60g butter
- 1/2 teaspoon Fleur de Sel
- 5 egg yolks
- 1/2 teaspoon vanilla extract
Directions:
Make an ice bath in a large bow by filling it halfway with ice cold water and ice. Place a smaller bowl over the ice and pour in 250ml of milk. Set aside a strainer on top of it. In a separate bowl, whisk together the remaining milk (250ml) and heavy cream. Spread half of the sugar in an even layer in a large heavy-bottomed saucepan. Cook over medium heat until the sugar is half melted. Cook until the rest of the sugar is melted and evenly distributed. To avoid recrystallization, avoid stirring before all of the sugar has completely caramelized. This is the most difficult part because you do not want the caramel to burn, so keep an eye on it at all times. When the caramel starts to smoke and bubble and is on the verge of burning, it’s time to stop. Remove from the heat and add the butter and salt. Be careful because the butter will bubble wildly in the caramel. Whisk in the cream and milk mixture gradually, stirring constantly. Return the caramel to the heat and continue to stir over low heat until any hard lumps are melted. In a small bowl, whisk the yolks and gradually pour the warm caramel mixture over the yolks. Return the yolks to the saucepan and cook until they reach a custard-like consistency. As you stir, scrape the bottom. To stir the ice cream, use a silicone-based spatula or a wooden spoon. The ideal temperature is between 71 and 80°C, and a good indication is when it evenly coats the back of a wooden spoon. Pour the custard through the strainer into the ice-cold milk. Add the vanilla extract and continue to stir frequently until the mixture has completely cooled. In your ice cream maker, freeze the mixture according to the manufacturer’s instructions. If you don’t have an ice cream maker, place the cooled custard in a freezer-safe plastic or metal bowl, cover with a lid or cling film, and place in the freezer. Check the ice cream every 30 minutes for the next 3 hours and vigorously stir to break up any ice crystals. A sturdy whisk or spatula is recommended. After that, place it in the freezer until completely frozen before serving.