Sundae with salted caramel

Category: Dairy and egg dishes
Sundae with salted caramel

Ingredients

For ice cream
cream 35% 400 ml
condensed milk 1 can (360 gr)
gelatin (instant) 1 tsp with a slide
milk 100 ml
For caramel
sugar 120 g
water 15 ml
cream 80 ml
butter 25 g
salt 1 tsp

Cooking method

  • I declare with full responsibility that all the ice cream that I have tried before cannot be compared with this divine taste.
  • I will share with you, my dears.
  • First, let's prepare the caramel (by the way, it can be used not only for making ice cream).
  • Pour cold water into a saucepan with a thick bottom (if there is none, then cook in a water bath), pour sugar on top with a slide, trying to prevent it from falling to the sides of the pan. Set to maximum fire, DO NOT INTERFERE!
  • Sundae with salted caramel
  • Boil until amber. Then put in the butter. DO NOT HINDER!
  • Sundae with salted caramel
  • As the butter melts, pour in the cream (gently, it can run over the top, it is better to remove the pan from the heat while adding the cream) and stir furiously.
  • Sundae with salted caramel
  • Cook over low heat for 1-2 minutes, add salt, remove from the stove, cool. This is what you should get as a result.
  • Sundae with salted caramel
  • From the specified amount of products, about 150 grams of finished caramel is obtained.
  • Sundae with salted caramel
  • Caramel can be stored in a refrigerator in a sealed container for up to 2 months.
  • Now we are preparing the ice cream.
  • Food must be cold.
  • Soak gelatin (I have instant Dr. Oetker) in 100 ml. milk. Leave to swell for 15-20 minutes.
  • Beat the cream until firm, like a cream. Pour in condensed milk, stir at minimum speed.
  • Dissolve milk with gelatin in a water bath or in a micron. I warmed it up in a micr, the main thing is not to miss and not to boil. Add the dissolved gelatin to the creamy mass, mix at minimum speed.
  • Pour into an ice cream maker. Cook for 45-50 minutes. After 40 minutes, I poured 2 tbsp. l. Cointreau. You can have any strong alcohol at will, but you can also without it (therefore, it was not indicated in the recipe).
  • Now comes the fun part.
  • Put one third of the resulting ice cream in a container, on top we chaotically "squeeze" caramel, like this:
  • Sundae with salted caramel
  • We try not to have big blobs, but like caramel threads. Since I made the caramel yesterday, and it stood in the refrigerator overnight, I had to warm it up a little by putting the jar in a plate of hot water.
  • Then the next layer of ice cream, then caramel and, finally, the third layer of ice cream.
  • Place the container in the freezer for at least 3 hours.

The dish is designed for

1 kg

Note

With a minimal investment of time and effort, a truly divine taste is obtained. After 6 hours in the freezer, the ice cream has not become an ice block, but is still tender, easy to apply. And it eats in three seconds!

Try it!

Elven
Irinochka, well, what are you doing at night looking? I salivated all over the keyboard I took it to bookmarks, thanks for the recipe
Kizya
Kara, Ir, teasing again, huh ?! Bookmarked !!!
Omela
Delicious !!!!!
Kizya
Quote: Elven
Irina, well, what are you doing at night looking? I salivated all over the keyboard

Here, here ... I'm talking teasing !!! How can I sleep now, because it will dream all night !!!
Kara
Lenochka, Ksyusha, Radochka, thank you girls! I’m on a diet ... all ashes I think, I’ll take a little spoon from my son from the bowl, try what I’ve done. And so you think, two balls in one fell swoop. Very tasty.And preparing so quickly! Try it! You'll like it!
Kizya
Quote: Kara
I’m on a diet ... all ashes I think, I’ll take a little spoon from my son from the bowl, try what I’ve done. And so you think, two balls in one fell swoop

Ahahahaha, Ira, you finally decided to "finish off" us, and look at night and kill us with laughter !!! You seriously thought that you would limit yourself to one spoon. Personally, I have never managed to do it this way, for me half a kilo to eat is a common thing. How much do you say comes out, 1kg.? For us (my husband also loves ice cream) this portion for one sitting.
prascovia
I will definitely try!
Kara
prascoviaI'm sure you will like it!
Quote: Kizya

For us (my husband also loves ice cream) this portion for one sitting.

and we also got it for one sitting.Here is the second portion of badyazh
prascovia
Hello everyone! I was going to make ice cream here and I had a question: can the percentage of cream be reduced, or will there be ice?
Kara
prascovia can be reduced. Ice floes will not appear, but if the cream does not break, you can add a thickener
lovely80
KaraThank you very much for the recipe! This is truly one of the most delicious ice creams. Everyone who tried it was thrilled!
elena88
Kara, Thank you! Very tasty and aromatic caramel turned out! I'm going to use it as a filling for cupcakes and body chocolates.
Anchik
This summer I discovered a homemade ice cream with salted caramel. It is unrealistically tasty and not difficult. I like whipped cream because it is light and the finished ice cream is tender. Yes, caloric. But I'd rather allow myself such a yummy once a week than shop every day. Oh, I also crumbled a chocolate brownie there, so that it was completely dietary))))
And I love this caramel: with water and butter! I somehow cooked it, cooked it and got soft toffee candy. True, my proportions are slightly different)))
notka_notka
Irina, I made ice cream according to your recipe five times already, and I still can't come to say thank you. A huge thank you for such a tasty treat, a very easy, quick recipe, and most importantly - unusually tasty
Today I repeated, but for some reason the caramel with grains turned out like with cereals. It had no effect on taste, but outwardly unpresentable. I don’t understand why this is so? Last time the caramel was perfectly smooth.
Here is a report on past ice cream. Thanks again !!!
Sundae with salted caramel
By the way, I don't have an ice cream maker, even "dancing with tambourines" near the freezer does not bother me, because well, sooooo FkusnAaaaa
Kara
Natasha, I'm glad it came in handy. And the caramel ... maybe the cream is curdled?
notka_notka
Irin, I also thought that the cream was curdled ... But that's why? The taste is not sour, not bitter, it smells good. True, the package was opened more than a week ago, 10 percent is slowly consumed (only in coffee occasionally). I go all evening with a teaspoon and kiss a jar of caramel - well, how delicious !!! This time I added half a teaspoon of salt. and put a little more than half a can in the condensed milk ice cream (there was no more), it turned out less sweet)))
Slastena
I decided to eat a filling, too, tomorrow I will do
Natasha , and you have 10% cream, in the recipe it seems like 35, it's hard to find such things here, if you only drive around the city
notka_notka
Lena, for ice cream I buy fat cream for whipping in Auchan or Metro. And for caramel I used 10 percent)))
Slastena
I bought today Petmol 33%, they are not whipped so-so, the cream must be whipped well, because according to the recipe, you can look for 35%
notka_notka
Lena, Lakoma cream is not very expensive in Ashan, today she whipped it - it was whipped instantly. In the Metro - Fine Line (it seems) they also beat well, and I took some more (I don't remember the name already). Some are faster, some are longer, but the result has always been excellent. The main thing is to cool them very well (up to +4).
Slastena
I see, I'm going to Auchan tomorrow
Kara
Quote: Slastena

I bought today Petmol 33%, they are not whipped so-so, the cream must be whipped well, because according to the recipe, you can look for 35%

Elena, it's strange that my petmol in Kenwood is whipped in 30 seconds, a maximum of a minute. I don't even leave him while I whisk, otherwise I should look away, and butter and whey instead of ice cream
Quote: notka_notka

The main thing is to cool them very well (up to +4).
shurpanita
Irina, but you can do without an ice cream maker? Likely not to pour only caramel between layers to mix?
notka_notka
Marina, I did without an ice cream maker. I stirred it, taking it out of the freezer every 30-40 minutes for the first 4 hours, and when the mass becomes very thick, I transfer it to the container in layers and spill caramel between the layers. By the way, it is very convenient to draw patterns with caramel using an ordinary honey syringe - I did it yesterday, I liked it
shurpanita
Natalya, thanks for the valuable advice!
Crochet
Quote: Kara
salt 1 tsp

Irishkin, no matter what salt to use?
Kara
Inus, any But I prefer pink
Wiki
IrinaThank you very much for the recipe! Delicious ice cream
The only digression - I used the entire package of cream, that is, 500 ml, so that the remainder does not hang out in the refrigerator.
Svetlenki
Wiki, WIKIThanks a lot for bringing up the recipe! I will definitely try it soon.

Kara, Irina, special thanks for the advice

Quote: Kara
pour sugar on top with a slide, being careful not to add sugar to the sides of the pan

And why did I not think of this before, but there is logic!

Tashenka
I cooked it !!! Kara, Irisha, Thank you! Although I don't like fatty ice cream, I ate it with the boys in a race. A real ice cream!
The only question. The gelatin remained thin. Is that how it should be?
caprice23
Kara, Irina, what if you make it without gelatin?
Or add xanthan gum instead?
Kara
Natasha, gelatin is put in ice cream so that water crystals, that is, ice floes, do not form inside. Xanthan gum doesn't do that.
Tashenka
But I don't have this gum. But there is gelatin. And it was delicious ice cream! The weather will improve, I will do more. The boys like it.
caprice23
Irina, I realized thanks

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