This recipe will use the science behind ice cream making to show you how to make extremely smooth and creamy homemade salted caramel ice cream. It will produce extremely smooth, dense, and creamy ice cream with a dark and intense caramel flavour complimented by the sea salt. It will be split into three sections: SECTION 1: The Science of Ice Cream Making and Preparation Tips; SECTION 2: Full Recipe; and SECTION 3: Quick-Read Recipe.
Please click here to read SECTION 1: The Science of Ice Cream Making and Preparation Tips. I strongly recommend starting with this section.
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- Ice crystals in ice cream
SECTION 2: FULL RECIPE
PREP TIME:
About 15 minutes
HEATING TIME:
About 35 minutes for the mix
About 15 minutes for the caramel
INGREDIENTS:
Cream
Full-fat, semi-skimmed, or skimmed milk
Unrefined sugar
Skimmed milk powder
Egg yolks
3g (1/4 tsp) fine sea salt
1 tsp vanilla extract
Produces just under 900 ml (0.95 quarts) of ice cream mix
1. THE IMPORTANCE OF MILK FAT
Milk fat contributes significantly to the rich, full, and creamy flavour and to the smooth texture of ice cream (Goff & Hartel, 2013). Not enough milk fat is likely to produce ice cream that is coarse or sandy, whereas too much will likely result in a heavy buttery texture. Above is the spreadsheet I use to calculate my mixes and I’ve included it for you guys to accurately calculate the quantities of milk and cream that you’ll need. It’s based on the mix formulation calculations in Ice Cream (7th ed) (2013) by Goff & Hartel, which I highly recommend reading.
It’s important that you check the fat content percentage of the milk and cream that you’ll be using. Here in the U.K, our double cream and skimmed milk contain between 47.5% and 50.5% and less than 0.5% of milk fat respectively. You can use full-fat, semi-skimmed, or skimmed milk.
To start, enter the fat percentage of your cream in the yellow Cream Fat % cell located on the top left of the spreadsheet. Do the same for the milk fat percentage in the yellow Milk Fat (%) cell. PRESS ENTER, OR CLICK ON A DIFFERENT CELL, FOR THE SPREADSHEET TO UPDATE. The spreadsheet will then display the quantities of milk, cream, sugar, egg yolks, and skimmed milk powder needed (in grams) in the cells in blue.
2. THE CARAMEL
2.1. THE WET VS THE DRY METHOD
There are two ways of heating sugar to make caramel: 1. the wet method, which involves covering the sugar with water and heating it, and 2. the dry method, where sugar is heated on its own without water. For this recipe, we’ll be using the wet method to make our caramel because of its advantages over the dry method. The wet method gives you greater control over the sugar as heat is evenly distributed, meaning that it’s less likely to burn and develop an unpleasantly bitter note. Sugar also caramelises a lot quicker when heated using the dry method, increasing the risk of it burning. The wet method also allows you to heat the sugar on a high heat from the beginning, resulting in greater flavour development.
2.2. COLOUR
The caramel’s colour will give you a good indication of the flavour profile. Caramel that is a light honey colour will generate a simple sweet flavour lacking in any aromatic notes. Taking the sugar so it’s a bit darker in colour will generate different flavour molecules, ranging from fruity, nutty, buttery, to dark, bitter, and roasted notes.
Because the high water content, along with the vanilla extract, in the ice cream mix will temper the bitter notes, it’s important to heat the sugar until it’s very dark, almost black, to develop a pronounced flavour. A caramel that is light in colour will produce an overly sweet ice cream, lacking any depth of flavour.
2.3. HEATING THE SUGAR
Weigh your pan and record its weight. We will use this weight to check whether we’ve achieved the desired 13% reduction after 25 minutes of heating.
To your pan, add the un-refined sugar, making sure that it’s evenly distributed, followed by enough water to cover the sugar. Heat the sugar over a medium-to-high heat until the water starts to bubble. At this point, you will notice large bubbles rising from the sugar.
Gently shake the pan to make sure that the sugar is evenly distributed. Be very very careful when making caramel as the temperature of the sugar gets very high and can easily burn through skin.
Allow the water to boil off and do not stir the sugar; you will notice a lot of steam evaporating off the pan. A good indication that the caramel is nearly ready is when you see that there is no more steam rising out of the pan, which means that the water has nearly evaporated. At this point, you will need to be very attentive as the sugar will start to come into direct contact with the pan, meaning that it will burn very quickly.
As the caramel gets darker in colour, it will become less sweet and develop a more intense caramel flavour. Because the large bubbles that start to form will prevent you from clearly gaging the colour of the caramel, take the pan off the heat if necessary and set it aside on a cold surface to allow the bubbles to settle and give you a clearer view of the colour. If the colour of the caramel isn’t dark enough, place it back on the heat.
I also recommend sniffing the caramel during the heating stage but be very careful not to get too close to the pan. You will notice a sweet smell when you first start heating the sugar, which will develop into a stronger nutty smell as the sugar darkens. You will also be able to smell when the caramel starts to burn.
When you notice, and smell, that all the water has evaporated and smoke starts rising from the pan, gently stir the mix and leave it on the heat for just a few seconds longer to generate a more intense flavour. Because the milk, cream, eggs, and vanilla will temper the bitter notes, your caramel will lack depth and be too sweet if you don’t let it briefly smoke.
Allow the caramel to smoke for just a few seconds until it reaches the colour of a copper penny. In the picture below showing four different caramels, the colour should be similar, if not slightly darker, than the second one from the right. The bitter notes will, however, overpower the sweet notes if you let the caramel reach the darkest shade on the right.
When you’re happy with the colour and smell of your caramel, quickly take the pan off the heat and immediately add the cream whilst stirring. Be extremely careful when you add the cream as the caramel will bubble vigorously. It’s a good idea to stand well back to limit the risk of hot sugar coming into contact with your skin.
It’s likely that the caramel will clump into large bits when you add the cream but keep stirring until these have dissolved a little. Don’t worry if you cannot get them to completely dissolve as this will be achieved when we heat our mix for 25 minutes. Keep stirring the mixture for 5 minutes or so to dissolve as much of the caramel into the cream.
Set the pan to one side and allow it to cool to room temperature, stirring occasionally to help prevent the sugar from clumping.
Don’t worry if it takes several attempts before you make a caramel that you’re happy with. All you’ll lose is a bit of sugar and cream. Don’t be afraid to taste your caramel, after it’s cooled of course, and make a new batch if you’re not happy with the flavour.
3. PREPARING AN ICE BATH
Before you start preparing your mix, take a large bowl and fill it with enough ice to make an ice bath. Have a large zip-lock freezer bag ready next to the bowl, along with some table salt. We’ll be using the zip lock bag and ice bath to ensure that the mix is cooled as quickly as possible after heating. This minimises the time the mix spends in the ‘danger zone’, between 5°C (41°F) and 65°C (149°F), where bacteria likes to multiply. The longer your mix spends in this temperature range, the more bacteria is likely to multiply and impart an undesirable taste and smell.
4. HEATING THE MIX
Once you’ve prepared an ice batch and allowed your caramel to cool to room temperature, whisk together the egg yolks and the milk and add to the pan containing the caramel, followed by the skim milk powder and sea salt. Spend a good minute or so mixing all the ingredients before you switch on the heat.
Over a medium heat, heat the mixture until the temperature reaches 71°C (160°F), making sure that you’re constantly stirring. You’ll risk burning the milk proteins and curdling the egg yolks if you do not constantly stir the mix. It takes me 10 minutes to get my mix up to 71°C (160°F).
Once the temperature reaches 71°C (160°F), turn the heat down to low, move your pan slightly off the heat, and continue heating and stirring until the temperature reaches 72°C (162°F). Use a food thermometer to keep your mix at 72°C (162°F) for 15 minutes, adjusting the position of your pan to help regulate the temperature. Don’t worry if you go slightly over 72°C (162°F); just try and keep the temperature as close to 72°C (162°F) as you can.
After 15 minutes at 72°C (162°F), add the vanilla pods and sticky material containing the beans and continue heating for another 10 minutes at 72°C (162°F) to pasteurise the pods.
5. COOLING THE MIX
After 25 minutes of heating at 72°C (162°F), take the pan off the heat and weigh it. If the weight is greater than 1044g plus the weight of your pan, place it back on the heat and continue heating for another 2-3 minutes or until you get the weight down to 1044g plus the weight of your pan.
Carefully pour the mix into the zip-lock bag and seal. Place the sealed bag in the ice bath and pour about a tablespoon of salt onto the ice to lower the temperature and cool the mix faster.
Once the mix has cooled to below 5°C (41°F), place the zip-lock bag in the fridge and leave overnight to age.
6. CHURNING THE MIX
Once you’ve aged your mix overnight, pour the mix into your machine followed by the vanilla extract.
TIP#1 – FREEZER BOWL WALL TEMPERATURE
If you’re using an ice cream machine with an in-built compressor, with the bowl in the machine, switch on the compressor and leave it running for 15 minutes before adding the mix. This will ensure that the freezer bowl is as cold as possible when the mix is added, which increases the rate of nucleation and reduces residence time.
TIP#2 – EFFICIENT HEAT TRANSFER
If you’re using the Cuisinart ICE 30BC, use your thumb to push the dasher against the side of the bowl as soon as you pour in the mix. This will ensure that the dasher scrapes off the layer of ice that freezes to the side of the bowl. Any ice that is frozen to the side of the bowl will act as an insulator, slowing the release of heat from the ice cream to the bowl and increasing the residence time. Goff & Hartel (2013) note that even a very thin layer of ice remaining on the bowl wall can cause a dramatic reduction in heat transfer.
Use a spoon to push along any static lumps of ice cream and ensure that the mix is constantly moving whilst in the machine. Static lumps will likely take longer to freeze, resulting in greater ice crystal growth.
7. DRAW TEMPERATURE
Your ice cream will be ready when it develops a nice dry, stiff texture, and starts forming ribbon-like swirls. It should have a draw temperature (the temperature at which the partially frozen ice cream is removed from the machine) of between -9°C and -12°C (15.8°F and 10.4°F) with a lower draw temperature usually resulting in smaller ice crystals (Arbuckle, 1986).
Below are the residence times and draw temperatures for the domestic machines I’ve tried:
- Lello Musso Pola 5030 Dessert Maker: 900 ml (0.95 quarts) mix – 13 minutes, -11°C (12.2°F).
- Lello 4080 Musso Lussino 1.5-Quart Ice Cream Maker: 600 ml (0.63 quarts) – 16 minutes, -11°C (12.2°F).
- Cuisinart ICE-100 Ice Cream and Gelato Maker: 900 ml (0.95 quarts) mix – 35 minutes, -10°C (14°F).
- Breville BCI600XL Smart Scoop Ice Cream Maker: 700 ml (0.74 quarts) – 34 minutes, -9°C (15.8°F).
- Whynter ICM-200LS: 900 ml (0.95 quarts) mix – 28 minutes, -10°C (14°F).
- Cuisinart ICE 30-BC: 900 ml (0.95 quarts) mix – 34 minutes, -11°C (12.2°F).
8. EXTRACTION TIME
The extraction time (the time it takes to get your partially frozen ice cream out of your machine and into the freezer) has a considerable effect on ice crystal size. This is because as you extract your ice cream from the bowl and into a plastic container, it spends time at room temperature. At this relatively warm room temperature, some of the ice melts from the large ice crystals and the crystals that were initially small melt completely. When you then get your ice cream into your freezer for the static freezing stage, the melted ice re-freezes onto the large ice crystals that survived. The result is that the total number of ice crystals is reduced and their size increases, resulting in coarse or grainy texture.
TIP#3 – QUICK EXTRACTION
Just holding ice cream at a relatively warm room temperature as you extract it from your machine results in an increase in mean ice crystal size and a decrease in the number of ice crystals present. It’s therefore important that you extract the ice cream from the freezer bowl and get it into your freezer as quickly as possible.
9. THE STATIC FREEZING STAGE
At a draw temperature of between -9°C and -12°C (15.8°F and 10.4°F), your ice cream will have a consistency very similar to that of soft serve ice cream and will need to be placed in your freezer to harden. After about 4 hours, depending on your freezer, your ice cream will have a nice firm scoopable consistency, somewhere around -15°C (5°F), and be ready to serve.
10. SERVING YOUR ICE CREAM
Serve your ice cream at around -15°C (5°F). As the serving temperature is increased from -14.4 (6.1) to -7.8°C (18°F), flavour and sweetness become more pronounced.
If you do give the recipe a go, I’d love to hear your thoughts so please do get in touch. Please help other chefs by using the stars at the top of the page to rate the recipe and please spread the love on facebook with the buttons below. Ruben 🙂
SECTION 3: QUICK-READ RECIPE
- To your pan, add the un-refined sugar, making sure that it’s evenly distributed, followed by enough water to cover the sugar. Heat the sugar over a medium-to-high heat. Allow all the water to boil off and do not stir. A good indication that the caramel is nearly ready is when you see that there is no more steam rising out of the pan.
- When you notice, and smell, smoke rising from the pan, gently stir the mix and leave it on the heat for just a few seconds longer to generate a more intense flavour. Allow the caramel to smoke for just a few seconds until it reaches the colour of a copper penny.
- Once you’ve allowed the caramel to smoke for just a few seconds, quickly take the pan off the heat and immediately add the cream whilst stirring. Be extremely careful when you add the cream as the caramel will bubble vigorously. Stir the mix for about 5 minutes to dissolve the caramel. Set aside and allow to cool to room temperature.
- Once the caramel has cooled to room temperature, fill a large bowl with some ice. Place some table salt and a zip-lock bag next to the bowl ready for later.
- Whisk together the egg yolks and milk and add to the pan containing the caramel, followed by the skimmed milk powder and sea salt. Heat over a medium heat until the temperature reaches 71°C (160°F), making sure that you’re constantly stirring.
- When the mix reaches 71°C (160°F), quickly turn the heat down to low and position your pan slightly off the heat. Continue heating and stirring until the temperature reaches 72°C (162°F).
- Once the mix reaches 72°C (162°F), continue heating for 25 minutes whilst constantly stirring. Keep the temperature as close to 72°C (162°F) as you can throughout this 25 minute heating period.
- After 25 minutes of heating, carefully pour the mix into the zip lock bag and seal. Place the zip-lock bag in the bowl and pour about a tablespoon of salt over the ice.
- Once the mix has cooled to below 5°C (41°F), place in the fridge and leave overnight.
- The next day, pour the mix into your ice cream machine, followed by the vanilla extract.
- After about 30 minutes of churning, depending on your machine, quickly empty the ice cream into a plastic container and place in the freezer for about 4 hours to harden.
- After about 4 hours, your ice cream will have a nice firm consistency and will be ready to serve.
References:
Arbuckle, W.S., 1986. Ice Cream (4th ed). New York: Van Nostrand Reinhold.
Ben-Yoseph E., and Hartel, R. W., 1998. Computer simulation of ice recrystallization in ice cream during storage. Journal of Food Engineering 38(3):309–29.
Cook, K. L. K., & Hartel, R. W., 2010. Mechanisms of Ice Crystallisation in Ice Cream Production. Comprehensive Reviews in Food Science and Food Safety. 9 (2).
Damodaran, S., 1996. Functional properties. In: Nakai, S., Modler, H.W. (Eds.), Food Proteins – Properties and Characterization. VCH Publisher, New York, pp. 167–234.
Donhowe, D. P., Hartel R. W., and Bradley R.L., 1991. Determination of ice crystal size distributions in frozen desserts. Journal of Dairy Science. 74.
Donhowe, D. P., 1993. Ice Recrystallization in Ice Cream and Ice Milk. PhD thesis, University of Wisconsm-Madison.
Donhowe, D. P., and Hartel, R. W., 1996. Recrystallization of ice in ice cream during controlled accelerated storage. International Dairy Journal. 6.
Drewett, E. M. & Hartel, R. W., 2007. Ice Crystallization in a Scraped Surface Freezer. Journal of Food Engineering. 78(3). 1060-1066
Flores, A. A., & Goff, H. D., 1999. Ice Crystal Size distribution in Dynamically Frozen Model Solutions and Ice Cream as Affected by Stabilzers. Journal of Dairy Science. Volume 82. 7. 1399–1407
Goff, H. D., 2012. Finding Science in Ice Cream. Presentation – Royal Canadian Institute for the Advancement of Science.
Goff, H. D., and Hartel R. W., 2013. Ice Cream. Seventh Edition. New York Springer.
Monahan, F. J., McClements, D. J. & Kinsella, J. E., 1993. Polymerization of whey proteins in whey protein-stabilized emulsions. Journal of Agricultural and Food Chemistry. 41.1826–1829.
Phillips, L. G., Schulman, W. and Kinsella, J. E., 1990. pH and heat treatment effects on foaming of whey protein isolate. Journal of Food Science. 55:1116–1119.
Russell, A. B., Cheney, P. E., & Wantling, S. D., 1999. Influence of freezing conditions on ice crystallisation in ice cream. Journal of Food Engineering. 29.
Sava, N., Rotaru, G. & Hendrickx, M., 2005. Heat-induced changes in solubility and surface hydrophobicity of β-Lactoglobulin. Agroalimentary Processes and Technologies. Volume 11. 1. 41-48.
We just made this recipe with our Breville Smart Scoop last week. It is simply amazing. I have never had Salted Caramel this good in any shop around the world — and we have been in a lot. It stayed soft and smooth and the depth of the caramel flavor was incredible. We will definitely make it again and try every recipe on the blog. We have the lemon curd recipe hardening in the freezer now and will be making the chocolate and blue cheese recipe next weekend.
Hey Philip,
Thanks for getting in touch. Good to hear the recipe turned out well. Please let me know what you think of the other recipes, it’s always great to gtet feedback, whether positive or negative.
I’m going to try and update the recipes to make them a bit easier to make at home when I have some time.
All the best,
Ruben
Hi, thanks for effort in making the perfect ice cream 🙂
Do you have advice about removing egg yolks from recipe?
Ho would we achieve snow white color in vanilla cream?
Most premium vanilla gelatos/ice creams are as white as possible, looks to me
they are not using eggs at all…
Cheers
Hi there,
I’m actually working on an egg-free recipe as I’m sat here in my kitchen writing this reply. I’ll post a recipe sometime soon.
You can achieve snow white colour in vanilla ice cream by removing the egg yolks, which give the ice cream a slight yellow colour.
All the best,
Ruben
Thanks Ruben,
Can’t wait for new egg-free recipe, i’m sure it will be perfect 🙂
So far i tried using corn starch, it wasn’t bad at all but not sure if that’s the way to go…
Hi Rale,
I’ve posted an Egg-Free Vanilla Bean ice cream recipe. I’d love to know what you don’t like about it and whether you think it’s too difficult/boring/long to read so I can improve it 🙂
All the best,
Ruben
Can someone just put in measurements for the ingredients? This whole spreadsheet approach makes my head spin.
Hi there Fausto,
Do you mean including ingredients measurements in cups? It will be difficult to get accurate measurements using cups or ml.
All the best,
Ruben
Hey Ruben, I’m wondering about doing the heating of the mix sous vide, to avoid the hassle of constantly moving my pan around and checking temp. Just wondering if you’ve tried anything like this? I’m assuming I wouldn’t want to completely seal the mix in the ziplock (i.e. I should leave it unzipped), so as to achieve the 13% reduction?
Thanks so much!
Jacob
Hi there Jacob!
Thanks for getting in touch and apologies for the delay in getting back to you. I haven’t tried the sous vide method myself but have heard some good things from other people on the blog. You can either seal the bag or leave it open. If you leave it open, you will have to take account of the loss of water through evaporation, which will increase the solids percentage of your mix. I’d be happy to give you a hand with this if you need help. The 13% reduction is just for the stove method. If you seal the bag, you won’t need to take account of the loss of water through evaporation. This means that the mix composition you start with will be the same as after heating. The most important point is just to heat for around 25 minutes, or longer if you can, at 72°C to promote reversible protein denaturation, which I’ve found has a significant effect on texture. There might also be issues with the bag tipping and water getting in if you leave it open?
I hope that helps.
All the best,
Ruben
Thanks for a fantastic resource-site and beautiful recipes! This is great! I just made this Salted Caramel recipe, to raving feedback from my guests.
Our heavy cream is only 38 % fat, so I used Fullfat Milk (3,5 %) instead of Skimmed Milk, so thanks a lot for the excel sheet to help calculate.
My wife is lactose intolerant, so I had to find a way to sub the skimmed milk powder without upsetting the ratios. I tried to boil away some lactose-free semi-fat cream, to make homemade condensed milk (it was what i had at hand). It created a thick paste, and I added around 90 g of it. Do you have any thoughts on have it could have affected the final result? I think the ice-cream tasted a bit too “creamy”/”buttery”, so that might be one effect.
Anyways, thanks again for a great site!
Ruben,
A week ago I found your website while searching the web for the many questions I had concerning the process of making ice cream. Since then I have visited your website daily. I just made the salted caramel recipe yesterday and I are every last bite. Thank you for your effort and contribution!!!!
Many thanks,
Will
*Ate
Hi there Will!
Great to hear that your salted caramel turned out well! I can’t stress enough how motivating it is to read comments like yours so thank you for taking the time to get in touch 🙂
Let me know if you need a hand with any of the recipes.
All the best,
Ruben
Hi Ruben, love the site, I’ve made well over half the recipes on here and have yet to find a bad one. I’d really like to give this one a go too but the recipe calculator doesn’t seem to want to load. Although I can probably guesstimate the ice cream ingredient weights from other recipes on the site it’s a little unclear how much sugar is required for the caramel without this, any chance you could fix it? Cheers.
Hi there Tom!
Thanks for getting in touch! Great to hear that you’ve had some success with the recipes 🙂 I’d love to get your feedback on what worked well and what you think could be improved. I’ll work on the salted caramel post today; it should be up and running this evening. Thank you for letting me know the spreadsheet is down.
All the best,
Ruben
Hi Ruben, thanks for sorting that out. I’ll give it a try once I get through through the strawberry ice cream we just made 🙂
Since you asked for feedback:
– the base recipe you use and its structure work really well and give the kind of dense ice cream my wife and I wanted to make when we first bought our ice cream maker (ICE 30 I think). The calculator makes it very easy to get the proportions spot one, and like most dessert recipes, if you follow the recipe closely you get good results.
– the only real issue we’ve had is that we’ve found some of the 25 minute timings for reductions are a little short to get down to 85%, but that might be down to the size of the pan we’re using, or (I guess?) the humidity of our area as we’re in the tropics. Not a problem if you actually weigh your pan though.
– I’ve been particularly impressed by the lemon curd and blue cheese/chocolate recipes. My wife loved the earl grey the best. Tea ice cream is a really big thing in Japan (she’s Japanese), have you thought about adding a matcha recipe? It’s the most popular flavour over in Japan. We improvised one a while ago and it turned out really well. ‘Sweet milk tea’ and Adzuki bean ice cream are also wildly popular over there, not sure how they suit a European palate though.
– I’d be keen to see a dark chocolate and salt ice cream or chocolate and burnt butter ice cream turned out, I might try one of these myself soon 🙂
All the best.
Hi again Tom!
Thank you for your feedback! Yes the size of the pan you use will have a significant effect on your heating time with mixes heated in smaller pans requiring a longer heating time to achieve a 15% reduction. Humidity will also have an effect, although I don’t actually know how much.
Yes I tried matcha tea when I was in Japan and enjoyed it, along with wasabi ice cream! I’ve been meaning to give matcha ice cream a go for some time now but haven’t yet got round to making it. Dark chocolate and salt is also now on my to-make list so thank you for that suggestion 🙂
Please do let me know how you get on with the chocolate and burnt butter ice cream.
All the best,
Ruben
hi, I chanced upon this beautiful website while looking for information regarding the science behind making of ice cream . I am bowled over by your passion and dedication. I was inspired to try your salted caramel ice cream and must say this is the best I have created so far. The ice cream is extremely creamy and literally melts in the mouth and I used half and half milk instead of heavy cream and milk.
I was wondering if I can use a induction cooktop to cook the custard with the help of a mechanical laboratory stirrer for continuous stirring instead of the magnetic stirrer hot plate,please let me know if it is possible to cook on induction cooktop to achieve the same result as on magnetic stirrer hot plate.
I must once again thank you for such wonderful information and detailing.
Hi there Deepa!
Thanks for getting in touch! Great to hear that your salted caramel batch turned out well 🙂 Is your induction cooktop able to regulate the temperature and keep your mix at a constant temperature? If so, then you could indeed use an induction cooktop and a mechanical stirrer. The benefit of using a magnetic stirring hot plate is that it has an external thermometer that sits in the pan and regulates the heat depending on the temperature of the mix, not the output temperature of the hot plate.
I hope that helps. Let me know if you have any other questions.
All the best,
Ruben
Dear Ruben,
Why is there only 10% of reduction needed for this method?
How much ice cream does this recipe yields?
Hi again Calynn!
This recipe only calls for a 10% reduction because of the increased heating time and the smaller pan I used. It yields about a litre of ice cream. I am in the process of updating all my recipes with my new 25 minute heating method.
I hope that helps.
All the best,
Ruben
Hi, great blog. But why do you say semi-skimmed milk has 0% fat (which would make it skimmed milk) when it is supposed to have 1.7% milk fat?
Hi there Jerome!
That was my mistake; the milk should indeed be skimmed and not semi-skimmed.
All the best, Ruben
Ah, so the salted caramel uses cream, skimmed milk and skimmed milk powder, while the dark chocolate recipe uses cream, semi-skimmed milk and no milk powder. What, dear Sir, be the method to this madness?
I have’t tried this yet but looks like a great and much researched recipe. However please note that the quantities you provide have errors (400g of sugar for example).
Hi Elvis, many many thanks for pointing out the 400g error. I still need to look through the blog to correct the many errors that I’m sure are still there.
Do let me know if you try the recipe. I will try and update this recipe to omit the skim milk powder.
Thanks again, Ruben
Have you tried heating the mixture in a double boiler (or bowl over water) to prevent overheating ? Just wondered 🙂 Absolutely loving your recipes, you should write a book 🙂
Hello! Glad I found your blog on ice creams! The first recipes look promising..i sure will come back for inspiration when the time comes to make my own this summer! Keep on!
Hi Charlotte! A big hello from rainy Wiltshire! I’m still playing around with each of the recipes as I think they can be improved. The site and recipes are constantly changing but do let me know if you try any as it would be great to get your feedback. All the best.
Brussels is still pretty rainy too unfortunately..but I shall try the Salted Caramel next week anyway! I will let you know about it. And sure will keep following as I just added you to the blogs I follow : http://kickass-cooking.com/blogs-i-follow/
All the best!
Wow, thank you so much for adding me to your blog! I like the sound of your key lime pie but mon Fracais ce tres mal. I hope you enjoy the ice cream!