Pairs well with Salted Caramel Ice Cream
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Salted Caramel Ice Cream
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A creamy and easy-to-make homemade salted caramel ice cream using Bimby and Cookidoo with a rich salted caramel sauce.
00:30:00 total
Serves 6
medium
Dessert Various
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Ingredients
- raw sugar - 250 g (for salted caramel sauce)
- cream - 200 g (minimum 30% fat, for salted caramel sauce)
- water - 30 g (for salted caramel sauce)
- freshly squeezed lemon juice - 1 teaspoon (to prevent sugar from burning, for salted caramel sauce)
- cold butter - 30 g (one piece approx. 60x40 mm, for salted caramel sauce)
- salt - 1 teaspoon (for salted caramel sauce)
- vinegar - 50 g (for cleaning Bimby jug after caramel)
- vanilla seeds - ½ vanilla pod (from half a vanilla pod, for ice cream)
- whole milk - 600 g (for ice cream)
- cream - 200 g (minimum 30% fat, for ice cream)
- sugar - 30 g (for ice cream)
- egg - 1 (for ice cream)
- salted caramel sauce - watch the video to see (part of the prepared caramel sauce to add into ice cream mixture)
- toasted almonds or chocolate pralines - watch the video to see (optional additions to customize the ice cream)
Instructions
- Prepare Salted Caramel Sauce: Pour sugar, cream, water, lemon juice, and cold butter into the Bimby jug. Close and start the caramel preset mode. After caramel is formed, add cream and salt, mix and let it cook until ready. Transfer caramel sauce into airtight jars and set aside.
- Clean Bimby Jug: Pour water and vinegar into the jug and run the cleaning mode to clean the Bimby.
- Prepare Ice Cream Mixture: Pour vanilla seeds, milk, cream, sugar, egg, and part of the salted caramel sauce into the jug. Cook the mixture using the Bimby preset for ice cream.
- Freeze Ice Cream Base: Pour the cooked mixture into a container suitable for freezing. Cover with cling film, let cool, then freeze for at least 10 hours.
- Process Frozen Ice Cream: Remove the frozen mixture from the freezer and place it in the fridge for 15 minutes. Cut into 4 cm cubes. Transfer half the cubes into the jug, chop, mix, and blend well. Transfer to the mold and pour in some caramel sauce.
- Repeat Processing: Repeat the chopping, mixing, blending, and layering with the remaining cubes and caramel sauce. Add more caramel sauce on top and mix well.
- Final Freeze: Freeze the assembled ice cream for an additional 15 minutes before serving.
