Ice cream and salted caramel are just about my two favorite desserts in the world. Arcata Scoop makes an amazing salted caramel ice cream (which might possibly be the best ice cream I've ever eaten), although it is only very rarely on the menu, so I was excited to try my hand at my own. I've blogged before about some other salted caramel goodies, including brownies and butter bars, but I took my first shot at the ice cream this week after reading my friend Eva's baking blog.
I don't have an ice cream maker to churn this for me, so I just mixed by hand every 30-60 min for a few hours during the "freezing" stage, and it tasted great!
Below is the knockoff recipe for Jeni's salty caramel ice cream, as stolen from Eva's blog.
Jeni's salty caramel ice cream - Yield: About 1 quart
First, mix 2 Tablespoons of milk with the cornstarch in a small bowl to make a slurry. Set this aside. Reserve the remaining milk and keep it separate.
In a large bowl, mix together the cream cheese with the sea salt until well combined. Set aside.
In a measuring bowl with a spout, mix together the heavy cream and corn syrup. Set a fine mesh sieve above it and set aside.
In a medium sized saucepan (preferably one with a light colored bottom), add the sugar. Turn the stove to medium-high or high until the sugar begins to melt. DO NOT TOUCH IT (this was very hard for me to obey). The sugar will become liquidy around the edges and turn brownish in color. Once this happens, take a heatproof spatula, and start pushing the liquid toward the center while allowing the (unmelted) sugar to melt. Keep pushing until all the sugar has melted and turns into a deep amber color.
Take the sugar off the stove and very carefully pour in about 1/4 of the heavy cream mixture. The contents will bubble and spit vigorously, but keep stirring. Slowly add the remaining heavy cream mixture, put the saucepan back on the stove and keep mixing until the caramel has completely melted back into the liquid.
Once all the caramel has melted again, add the milk. Allow the mixture to come to a rolling boil and continue to boil for 4 minutes.
Take the saucepan off the stove and add the cornstarch/milk slurry. Mix until everything is well incorporated and put the pan back on the stove. Allow the mixture to come back to a boil and until the liquid becomes slightly thicker, about 1 minute.
Turn off the stove and pour the liquid through the sieve into the large bowl with the cream cheese/salt. Add the vanilla and mix well until everything is fully incorporated.
At this point, you have two options. You can either set the ice cream over an ice bath (pour the contents into a large zip-top bag, seal it shut and place it over a large bowl with ice cubes), or put it in the refrigerator for several hours or overnight (this is what I did).
Once the mixture is completely cool, churn it in your ice cream maker according to the manufacturer's directions. (I don't have an ice cream maker and just mixed by hand every hour or so for a few in the quart-sized container of its destination).
(Pour the ice cream into a container) and set it in the freezer until it has hardened (at least 4 hours).
Enjoy!!
I don't have an ice cream maker to churn this for me, so I just mixed by hand every 30-60 min for a few hours during the "freezing" stage, and it tasted great!
Below is the knockoff recipe for Jeni's salty caramel ice cream, as stolen from Eva's blog.
Jeni's salty caramel ice cream - Yield: About 1 quart
- 2 cups whole milk, divided
- 1 Tablespoon plus 1 teaspoon cornstarch
- 1 and 1/2 ounces (3 Tablespoons) cream cheese, softened
- 1/2 teaspoon fine sea salt
- 1 and 1/4 cups heavy cream
- 2 Tablespoons light corn syrup
- 2/3 cup sugar
- 2 teaspoons vanilla extract
First, mix 2 Tablespoons of milk with the cornstarch in a small bowl to make a slurry. Set this aside. Reserve the remaining milk and keep it separate.
In a large bowl, mix together the cream cheese with the sea salt until well combined. Set aside.
In a measuring bowl with a spout, mix together the heavy cream and corn syrup. Set a fine mesh sieve above it and set aside.
In a medium sized saucepan (preferably one with a light colored bottom), add the sugar. Turn the stove to medium-high or high until the sugar begins to melt. DO NOT TOUCH IT (this was very hard for me to obey). The sugar will become liquidy around the edges and turn brownish in color. Once this happens, take a heatproof spatula, and start pushing the liquid toward the center while allowing the (unmelted) sugar to melt. Keep pushing until all the sugar has melted and turns into a deep amber color.
Take the sugar off the stove and very carefully pour in about 1/4 of the heavy cream mixture. The contents will bubble and spit vigorously, but keep stirring. Slowly add the remaining heavy cream mixture, put the saucepan back on the stove and keep mixing until the caramel has completely melted back into the liquid.
Once all the caramel has melted again, add the milk. Allow the mixture to come to a rolling boil and continue to boil for 4 minutes.
Take the saucepan off the stove and add the cornstarch/milk slurry. Mix until everything is well incorporated and put the pan back on the stove. Allow the mixture to come back to a boil and until the liquid becomes slightly thicker, about 1 minute.
Turn off the stove and pour the liquid through the sieve into the large bowl with the cream cheese/salt. Add the vanilla and mix well until everything is fully incorporated.
At this point, you have two options. You can either set the ice cream over an ice bath (pour the contents into a large zip-top bag, seal it shut and place it over a large bowl with ice cubes), or put it in the refrigerator for several hours or overnight (this is what I did).
Once the mixture is completely cool, churn it in your ice cream maker according to the manufacturer's directions. (I don't have an ice cream maker and just mixed by hand every hour or so for a few in the quart-sized container of its destination).
(Pour the ice cream into a container) and set it in the freezer until it has hardened (at least 4 hours).
Enjoy!!
1 comment:
I'm so happy that you were able to make this without an ice cream maker! Was the texture (having some air pockets) ok? This is definitely one of my favorite ice cream creations to date, and I'm so excited you successfully made it! :)
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