Had mixed opinions on whether or not this tastes more like salted caramel or butterscotch. I will say it is a different recipe than my regular salted ice cream
Anyway here is the list:
- Cream 150g
- Milk 600g
- Milk Powder 45g
- Sugar 150g
- Egg yolk 70g
- Guar Gum 1/16 tsp
- Locust Bean Gum 1/16 tsp
- 1.5 tbsp amaro averna
Directions are to whisk yolks, gums, and 50g of sugar until lightened.
The other 100g of sugar is brought to caramel, preferably quite dark.
Add 50g of the cream to stop the cooking.
Combine the milk and leftover 100g of cream in a pot, simmer then temper your egg mixture. Cook until reduced and thick (usually ~750ml)
Add the averna at the end whisking well, set overnight in fridge then churn next day.
by Leadboy
3 Comments
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Totally blanked when writing it out but obviously forgot the bit about adding salt – I generally add ~2tsp of coarse salt to the mix
That’s salted caramel.