Salted Caramel Ice Cream Recipe

 Salted Caramel Ice Cream Recipe

Ingredients

For the salted caramel:

75 g butter

110 g dark brown sugar

1 teaspoon (level) salt

250 g fresh cream

For the ice cream:

450 g very cold fresh cream

1 pinch of salt

100 g cooked condensed milk

Preparation

1.

Prepare the salted caramel: insert the mixer into the blade. Place the butter, sugar and salt in the bowl and set for 4 minutes at 60 ºC on speed 2.

2.

Add the cream and set for 30 minutes at 120 ºC on speed 1. Let it rest for a few minutes and set for another 10 minutes at 120 ºC on speed 1. Remove from the bowl to a closed container and keep refrigerated.

3.

Prepare the ice cream: in a clean, dry glass, insert the mixer onto the blade (which should also be very clean and dry). Pour the cream into the glass (make sure it is very cold) and set it for 2 minutes at speed 4.

4.

Add 200 g of the reserved salted caramel and mix for 20 seconds at speed 2. Remove the mixer and finish mixing with the spatula using very gentle movements, from the bottom up (carefully, so that the cream does not curdle).

5.

Transfer half of the mixture from the glass to a small English cake tin (or ice cream container). Spread half of 100 g of cooked dulce de leche previously beaten in a separate container with a spoon on top. Sprinkle with salt.

6.

Cover with the remaining ice cream mixture and spread the remaining salted caramel on top. Using a small spoon, leave the surface with a “striped” appearance. Cover tightly with cling film and refrigerate for about 7 hours. Serve in cups or cones.