Salted Caramel Ice CreamMake on Drop
This is probably my fave ice cream recipe of all time…I don't make it often, because it is not pretty to see me eat an entire tub of it in one sitting…seriously, I steer clear. It makes a beautiful textured ice cream, the flavour is amazing and I promise you, you cannot just have one spoonful of this and walk away. Thus, it remains a favorite, but it has been banished. Luckily I am so busy trying out other stuff, that we hardly notice its absence.
This recipe also appears on Foodiful, a brand new recipe site that deserves your attention. Go and sign up immediately!
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 200 Grams raw sugar
- 50 Grams Pure Maple Syrup
- 50 Grams Unsalted Butter BUY
- 2 Teaspoons Vanilla Bean Paste BUY
- 2 Teaspoons Pink Salt Flakes BUY
- 100 Grams whole milk
- 500 Grams cream
- 4 eggs
- 150 Grams Chocolate dark chocolate, chopped (optional) BUY
Place sugar into Thermomix bowl and mill 15 sec/speed 9.
Add maple syrup, butter and vanilla and cook 15 min/Varoma/speed 1.
Add salt, cream, milk and whisk together 30 sec/speed 5.
Add eggs and beat 20 sec/speed 4.
Cook 5 min/80ºC/speed 4. Cool completely before churning in an ice cream machine, OR;
Pour into cold metal tin and freeze.
After 3-4 hours when partially frozen, remix 1 min/speed 5 to give a creamier consistency.
Fold through chocolate chunks after remixing few sec/Reverse + speed 1.
Return to cold tin and freeze for up to 12 hours before serving.
It is helpful to place frozen ice cream in the fridge for about 20 minutes prior to serving.