Salted Caramel Ice Cream

Wednesday, 19 December 2012

Welcome to my blog! 

I've been putting off starting one for the longest time for multiple reasons - I'm waiting for a new camera, waiting for uni to end so I have time, waiting for a good blog name, waiting to bake something particularly yummy, or craft something particularly spectacular, waiting to think of a creative and funny subject to start my blog off... But then I just thought I should just start now. So here I am!

My first post is... Salted Caramel Ice Cream!
Because I got an ice cream maker on Saturday! I got this Snack Heroes one by Sunbeam. Although I'm lactose intolerant, I love, love, love ice cream, so decided to make this delicious treat. And it's summer. 

I'm not sure how other ice cream makers work (this was my first time) but I had to pre-freeze the bowl for at least 20-22 hours before using the machine. I left it in there overnight on Saturday and made this in 30 minutes on Sunday. I had dulce de leche leftover from another baking adventure so I just used that - this method is very easy, but takes an hour and a half to make. I highly recommend making it beforehand (and using it in and on everything - apples, brownies, muffins, pies... even in coffee!) and it keeps in the fridge.

Salted Caramel Ice Cream

Makes about a litre

For the ice cream:

  • 1 cup milk
  • 1/2 cup sugar
  • 2 cups thickened cream
  • 1 vanilla bean, seeds scraped, or 2 tsp vanilla bean paste (I use this because I love how you can see the little black vanilla dots in the ice cream!
  1. Put the milk and sugar into a medium bowl and stir until all the sugar dissolves. Stir in the cream and the vanilla, and admire the pretty dots.
  2. Remove you bowl from the freezer and set up the machine, and turn it on. My machine's manual said to turn it on immediately so the little paddle doesn't get frozen to the sides! So make sure to read your maker's instructions. Pour the milk and cream mixture in through the ingredient spout.
  3. Let the machine do its magic! It will slowly thicken, and when it gets to the top of the paddle it's nearly ready. 
  4. Get your dulce de leche out and slowly drop spoonfuls into the ingredient spout, until it's all gone. I wanted my ice cream to have lovely swirls of brown caramel mixed in with the white ice cream, which you can't really see in the photos, but I promise that it looks (and tastes!) divine. If you wanted the flavour to be blended in wholly, you could just put the caramel in right from the start, so just pour it in after you put the initial ice cream mixture into the machine. 
  5. Let the machine keep stirring for about 5 more minutes then you're done! Serve immediately for a lovely soft serve, or pour into a container and put into the freezer for a few hours, which is what I've done here (:

For the salted caramel sauce:
  • 1 can sweetened condensed milk
  • 2 tsp sea salt flakes
  1. Remove the label from the can.
  2. Pour some water into a pot large enough to cover the can, and bring it to a boil. 
  3. Put the can into the boiling water, making sure it is completely immersed in water.
  4. Boil it for an hour and a half, adding water so the can is always completely covered.
  5. Turn the heat off after that and let the can sit in the water until it is completely cooled. If you're in a hurry you can take it out of the water.
  6. When the can is all cooled, open it and stir in the sea salt. Your dulce de leche is ready! 

I also put some in little containers for cute presents! 

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