Yes, its not Sunday, but this recipe and one other have been hanging around too long so it’s time to share!
When I first skimmed the 200 pages of Jenis’ Splendid Homemade Ice Cream this was the one I wanted to try first and wow! It was the most incredible tasting thing that I have ever made. It was sweet, salty, creamy, cold and delicious.
This recipe is from Jeni’s signature collection and is the most popular flavour at her store. It’s the initial notes of burnt sugar, hand stirred over an open flame,that gives way to a mouthwatering salty-sweet balance. Burning the sugar over an open flame can be tricky and needs to be attempted with care, but the reward is that there is no better flavour in the world. Does that sound tempting or what?
Jenis’ Salty Caramel Ice Cream
Makes 1L (1 quart)
2 cups whole fat milk
1 tablespoon plus 1 teaspoon cornstarch
3 tablespoons softened cream cheese
1/2 teaspoon fine sea salt
1 1/4 cups heavy cream
2 tablespoons glucose syrup ( light corn syrup)
2/3 cup sugar
2 teaspoons vanilla extract
Mix two tablespoons of milk with the cornstarch in a small bowl to make a smooth slurry. Set aside. Whisk the cream cheese and salt in a separate bowl and set aside. Fill a large bowl with ice water.
As this involves a dry burn technique you need to watch the sugar closely and be ready with your cream. (The hot sugar will spit, so please be careful and use a large saucepan to minimise hot sugar spitting onto your skin). Heat the sugar in a large saucepan over a medium heat. Watch the sugar closely and when there is a full layer of melted and browning sugar on the bottom, use a heat proof spatula to move the melted sugar from the sides of the pan to the middle to help melt the sugar. Continue to push around the sugar until all of it is melted and resembles an even amber colour. When little bubbles begin to explode with dark smoke, give the sugar another moment and remove from the heat. Stirring constantly, slowly add the cream and glucose syrup to the caramel mixture a bit at the time until fully incorporated.
Return to medium heat and add the milk. Bring to a roiling boil for 4 minutes. Remove from the heat and gradually whisk in the cornstarch slurry. Bring back to a boil over medium heat and stir for about a minute until mixture is lightly thickened. Remove from heat and strain through a sieve to remove an remaining flecks of caramel.
Gradually wish the hot milk mixture into the cream cheese until smooth. Add the vanilla and whisk. Pour the mixture into a large ziplock bag and submerge into the ice water. Let cool for 30 minutes. (You can also leave in the fridge to cool for at least 4 hours).
Pour the mixture into your ice cream machine and spin until thick and creamy following the directions for your specific machine.
Pack the ice-cream into a large airtight, freezer safe container. Leave in the freezer for at least 4 hours to completely set.