Caramel Ice Cream with Crushed Caramel (Ice Cream Machine Not Required)
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Caramel with caramel is just like chocolate with chocolate. When you hear something like this, you immediately imagine something very sweet, delicious and super creamy. After making this recipe, I can still see and taste it in my mind’s eye! Imagine the taste of cold, milky caramel ice cream, something similar to store bought crème brûlée, but much more intense. Add to this some fine bits of hard, crushed caramel, which give your taste buds a full-on hit of double caramel.
5 hours before begining turn-on super freeze mode on your freezer and put a metal container into the freezer in which you plan to freeze the ice cream mix
Measure 250g of sugar and place it in a large saucepan with a thick bottom. pour in a small amount of water and stir it so that the sugar makes one even, wet layer at the bottom of the pot.
Place the saucepan on a medium heat and prepare the caramel: heat the contents without stirring so that they melt, bubble and become dark golden. At this step we don't need any specific caramel consistency, so a kitchen thermometer will not be needed.
But if you have it - 160 °C (320 °F) is the temperature you need.
When the contents of the saucepan have become dark golden brown, turn off the heat and pour in 1 liter of milk. Pour very carefully, because the caramel mixture will bubble and try to fly out of the saucepan!
Once all the milk has been added, put the pot back onto a low heat added milk, stirring constantly so that the caramel dissolves. You should end up with a homogeneous light brown liquid. At this stage, it is very important to stir the mixture constantly and not to let the milk boil
Separate the 12 yolks, place them in a mixer bowl and whisk until they become pale yellow and thick.
Pour a third of the hot milk and caramel mixture onto the yolks and beat for a couple more minutes to combine the ingredients. Pour the resulting egg and milk mixture back into the pot.
Put back onto a medium heat and stir constantly to bring the mixture to 80 degrees Celsius.
Repeat all that we did in the first step: measure the sugar, put it in a large saucepan, put it on the heat, cook down to a dark golden color. Only this time take 200 grams of sugar. While the sugar is melting, take a suitable shaped tin, line it with parchment paper and grease it with a thin layer of butter.
When the caramel is ready, pour it into the prepared mould and let it cool down. After it has cooled down, take the caramel out of the mold, remove the parchment and wrap the caramel in a piece of cling film. Place the caramel on a chopping board and crush the caramel into small pieces with a rolling pin.
Take the caramel custard out of the fridge once it has cooled down enough, and pour it into the prepared mold that has been waiting in the freezer. The more the custard cools down, the better. It should be at least room temperature and definitely not warm. If you have extra time, keep it in the fridge until it’s cold.
If you use the super-freezing mode - put the mold with your custard mixture in for 30 minutes. If you don't use the super freezing mode, extend the time in the freezer to 45 minutes.After this time, take out the container and stir the mixture. After that, every now and then mix as follows: scrape everything that has frozen on the walls and the bottom of the mold and mix this frozen mass with the more liquid part, trying to get the liquid part to the bottom and closer to the sides and the frozen bits in the middle.Return the mold to the freezer.For the next 2-3 hours (2 for super-freezing, 3 for normal) follow this procedure:When super-frozen, repeat the mixing operation 15-20 minutesFor normal freezing, stir the mixture every 25-30 minutes
Half an hour before the expected completion of the freezing, when the mixture in the container will be similar to the last picture of mine - add the crushed caramel and stir. Return it to the freezer and continue following the instructions above, namely take out the mould after another 20-30 minutes and stir the contents once again.
After this time, look at the resulting consistency: if the mass has become homogeneous, and evenly frozen, similar to ice cream - you have achieved your goal. If it’s not completely frozen, repeat the mixing procedure until it freezes.