The Häagen-Dazs salted caramel is one of my favorite ice creams. It has a caramel base with salted caramel sauce swirl and pieces of crunchy caramel brittles. For a store bought ice cream it is quite good. So to reverse engineer this ice cream I of course bought a tub and tried to analyze and taste it. I also had a look at the nutritional information to get the fat and sugar content etc. The goal was not to make an exact copy because I think there are some improvements to be made. Personally I think the caramel swirl and caramel brittle is perfect so those I tried to get as close to as possible. For the actual base I like a little more body and a bit slower flavor release compared to the original.
Salted Caramel Ice Cream
The reason the weights are so detailed is because the recipe is scaled down to 1000g.
- Add all dry ingredients to a bowl and mix well
- Add milk, cream, egg yolks and caramel sauce to a pan
- Whisk in the dry ingredients
- Slowly heat to 83C/181F while stirring
- Transfer to a zip-lock bag and chill in ice water
- Age in fridge overnight or at least four hours
- Add the vanilla extract
- Run in ice cream machine
- Layer ice cream, caramel sauce and caramel brittles in a container. You will not use all the sauce or brittle from the above recipes. Add to taste.
- Stir the ice cream a little to mix the add-ins.
|Butter fat||17.3 %|
|Total fat||18.9 %|
|Total solids||48.6 %|
|Freezing point||-4.1°C, 24.5°F|
|Final weight||970.0 g|
|Serving temp||-19.6°C, -3.3°F|
|Evaporation %||3.0 %|
|Cacao fat||0.0 %|
|Other fat||1.6 %|
|Total sugar||24.1 %|
|Other solids||0.9 %|
|Cacao solids||0.0 %|
|FP SE||-3.5°C, 25.6°F|
|FP MSNF||-0.4°C, 31.2°F|
|FP Salt||-0.1°C, 31.8°F|
|FP Alcohol||-0.1°C, 31.9°F|