I know, I know. It’s Autumn. What am I thinking making ice cream.
I hadn’t planned to make ice cream. The pie made me do it. And before the pie, it was learning it was Caramel Week that lead to the pie.
The pie, a Caramel Apple pie, will be made tomorrow. And the ice cream will be consumed with it.
Oh how I love caramel. And how glad am I that there’s a week in the calendar dedicated to caramel. A very worthy food item to claim a spot on the foodie calendar.
I guess we’re working backwards. I’m posting about the ice cream. The pie might be tomorrow. But I started on Friday making the pie dough. And there’ll be a post on that too. It’s a very unique method of making dough which had caught my attention many many months ago, and I promised myself I’d give it a crack.
Oh, before I forget, my flash arrived this week. I had ordered it a couple of week ago on eBay and I was so happy when it arrived. That photo of the ice cream is taken in the kitchen at 8:15pm. The flash is making a noticeable difference and it means that I can bake at night and take photos. I had often wanted to jump up and get busy in the kitchen but the poor lighting always put me off. I like to share photos of the whole process. I’m sure you’ve noticed.
While I LOVE caramel, I’ve had a bad run of trying to make caramel sauce. It wasn’t pretty. I actually tried twice in the same day. The first attempt was tossed out. I burnt it. The second time I was too scared and I didn’t quite get there with cooking the caramel long enough. I think this time I did much better. I put it down to using a bigger pot, cool but not cold butter and I’d warmed up the cream.
So encouraged was I, I went on to make the Caramel Praline that was part of this ice cream recipe.
I love that taffy look, the little fine strands standing proud.
I’ve stuck with David Lebovitz as the master of all things ice cream. And while I’ve not waited for the ice cream to properly freeze, I’ve had a small sample. Just enough to get the gist of what this ice cream will be like. I’ve had a few bits of the praline too. But I don’t need to tell you that, you already knew
Look at those flecks of Maldon salt. Given I’m a lover of caramel, I’ve never really quite “got” the whole salted caramel thing. I know it’s all the rage but I’ve not found anything salted that has tasted like this caramel praline. And I am now a convert. If only all “salted caramel” this and that I tried tasted like this.
Mr Fussy was very gracious. I need his help when I made ice cream because of tempering the egg yolks and trying to pour slowly from our pots, which are nothing like your traditional pot with a long handle. They are awkward to pour from because they are too heavy and don’t have a sensible handle that fits nicely in your hand when you’re pouring.
And I needed help with the caramel praline, for much the same reason. I needed to quickly pour it out of the pot and tilt the baking sheet to get the caramel to move around and settle into a thin layer. Mr Fussy is very handy to have around, and a good sport since he had been watching a movie and had to pause it to come to my aid.
David, in his notes, suggested using a Pestle and Mortar to crush the caramel praline. It worked well. But by the time I got to crush the praline, while the ice cream was churning, it had become a little sticky, so it clumped a little. I hoped it wouldn’t clog up the ice cream maker. It didn’t. Phew.
For the caramel praline (mix-in)
- ½ cup (100 gr) sugar
¾ teaspoon sea salt, such as fleur de sel
For the ice cream custard
- 2 cups (500 ml) whole milk, divided
- 1½ cups (300 gr) sugar
- 4 tablespoons (60 gr) salted butter
- scant ½ teaspoon sea salt
- 1 cups (250 ml) heavy cream
- 5 large egg yolks
- ¾ teaspoon vanilla extract
- I’m giving this a big swerve. David has good instructions and due to copywrite I don’t know how to explain them any differently, so I’m sending you to the post to follow.
- I warmed the cream in the microwave until it was warm.
- The butter was cut up into small squares around 1cm in size. The butter wasn’t straight from the fridge, it was cool but not cold.
- I covered the bowl the custard was in, but even so there was a thick-ish layer over the top. I tossed it all into the ice cream maker and it incorporated completely.
- I made an ice bath as David describes in his instructions, which I’ve not done in past recipes I’ve made, but I recommend it if you’ve got ice handy. It certainly cooled the custard quicker and I had totally cold custard in 6 hours. I hadn’t checked any earlier.
- The ice cream is described as a really creamy ice cream, and I think this is part of the reason it takes a long time to churn. It was around 50 minutes before I added the crushed caramel praline.
Because the ice cream never totally freezes in the ice cream maker it’s a lot easier to scrape out (almost) all of it.
It tastes good. I can’t wait for tomorrow. Even if the pie and flaky pie dough don’t live up to all the accolades they’ve received respectively in the blog posts, the ice cream is a winner.