Salted Caramel Ice Cream

Salted Caramel Ice Cream

One of the most popular ice cream flavours.

Instructions

Start with mixing all dry ingredients except the sucrose in a bowl and mix well.
Prepare the egg yolks in another bowl.
Make a dry caramel by melting the sugar (sucrose) in a heavy bottomed pan on medium heat.

Don’t stir just let the sugar melt.

When it turns golden brown turn off the heat. (Here you can decide how dark you want your caramel.)
Stir in the butter using a wooden spoon.

When the butter has melted add the cream.
You will get clumps at this point. But don’t worry, turn the heat back on and stir and the clumps will dissolve.
Now you add the milk and the dry ingredients.
Mix well.
Temper the egg yolks and slowly bring the mix to 84C/183F.
(Make sure you have low-medium heat, stir constantly, use a good thermometer, should take at least 10 minutes)
Transfer to a ziplock bag and chill in ice water or cold water.

When chilled add the lemon juice and let it rest in the fridge overnight (or at least 4 hours).
Run in ice cream machine.

Ingredients

The recipe calls for Milk with 3% fat and cream with 40% fat. If you have milk/cream with different fat content you can use the calculator to re-calculate the amounts. If you for example have Milk 2% and Double Cream 48% you should use 395g Milk and 255g Double Cream.
I use fructose here to get the sweetness up without adding to much total solids.
The stabilizer can be omitted. I use a commercial blend and usually aim for 0.25% stabilizer of the water weight.

IngredientWeight (g)Amount (%)
Milk (3%) 350.034.64
Cream (40%)300.029.69
Sucrose150.014.85
Egg yolk68.06.73
Butter (82%)50.04.95
Skim milk powder50.04.95
Fructose20.01.98
Maldon salt6.00.59
Lemon juice15.01.48
Stabilizer1.40.14

Data

NameAmount
Butter fat17.0 %
Total fat18.8 %
MSNF9.5 %
TSNF27.9 %
Total solids46.7 %
POD190.8
PAC total244.5
Freezing point-3.9 C, 25.0 F
——
Weight1010.4 g
Final weight1010.4 g
Evaporation0.0 g
Evaporation %0.0 %
Butter fat17.0 %
Other fat1.8 %
Total fat18.8 %
Sugar16.4 %
POD190.8
MSNF9.5 %
Other solids1.4 %
TSNF27.9 %
Total solids46.7 %
Water53.3 %
Stabilizers0.14 %
Stabilizers/Water0.26 %
Egg yolks6.7 %
Egg yolk lecithin0.6 %
PAC se238.5
PAC salt5.9
PAC alcohol0.0
PAC total244.5
PAC normalized447.6
FP SE-2.8 C, 27.0 F
FP MSNF-0.4 C, 31.2 F
FP Salt-0.7 C, 30.7 F
FP Alcohol0.0 C, 32.0 F
Freezing point-3.9 C, 25.0 F
Frozen water @-14.0 C, 6.8 F67.8 %
Temp at 65%-12.8 C, 9.0 F
Temp at 70%-15.1 C, 4.8 F
Temp at 75%-18.4 C, -1.1 F

Leave a Reply

Your email address will not be published. Required fields are marked *