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
289
kcal19
%1-1½
quarts/liter1000
gThe reason the weights are so detailed is because the recipe is scaled down to 1000g.
Ingredients
Cream (40%)
337.5gMilk (3%)
337.5gSkim milk powder
42.2gEgg yolk
57.4gSucrose
101.3gDextrose
50.6gSalted Caramel Sauce
69.6gVanilla extract
2.32gLocust bean gum
0.93gGuar gum
0.46gLambda-Carrageenan
0.23g- Salted Caramel Sauce
- Caramel Brittle
Directions
- 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.
- Freeze
Detailed data
| Name | Amount |
|---|---|
| Butter fat | 17.3 % |
| Total fat | 18.9 % |
| MSNF | 9.3 % |
| TSNF | 29.7 % |
| Total solids | 48.6 % |
| POD | 188.3 |
| Freezing point | -4.1°C, 24.5°F |
| Weight | 1000.0 g |
| Final weight | 970.0 g |
| Serving temp | -19.6°C, -3.3°F |
| Energy/100g | 289 kcal |
| Energy/100g | 289 kcal |
| Cost | 0.0 |
| Evaporation | 30.0 g |
| Evaporation % | 3.0 % |
| Cacao fat | 0.0 % |
| Other fat | 1.6 % |
| Protein | 4.3 % |
| Total sugar | 24.1 % |
| Sugar | 19.1 % |
| Lactose | 5.1 % |
| Lactose/Water | 9.9 % |
| MSNF/Water | 18.1 % |
| Other solids | 0.9 % |
| Cacao solids | 0.0 % |
| Water | 51.4 % |
| Stabilizers | 0.16 % |
| Stabilizers/Water | 0.31 % |
| Salt | 0.1 % |
| Alcohol | 0.1 % |
| HF | 0.0 |
| PAC se | 284.6 |
| PAC normalized | 553.8 |
| 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 |
| HF@Serving temp | 75 |
I have just downloaded the icecreamcalculator and I am curious how one would enter the caramel cream sauce into the calculator
You make it as a separate recipe and then add that recipe to the ice cream recipe.
Or you make it as separate recipe and convert that recipe to an ingredient.
Or you use the caramel sauce that is in the standard database.
Hi Patric,
Where would I find dextrose, locust bean gum, guar gum and Lambda Carrageenan. I haven’t been able to find it at the local grocery store.
Could you explain the function of these ingredients please?
Dextrose is a sugar that is less sweet that normal sugar and makes the ice cream softer. The others are stabilizers.
Read more about stabilizers here https://icecreamcalc.com/stabilizers/
And for more info on dextrose and other sugars look here https://icecreamcalc.com/2021/05/31/ice-cream-hardness/
Hi,
Where would I get these ingredients from?
Dextrose
Locust bean gum
Guar gum
Lambda Carrageenan
Amazon or if you are in the US, Modernist Pantry for example.