Caramel liquid: a recipe for cooking at home. Caramel ice cream - as a way to escape from the summer heat

1. In a small saucepan, mix together sugar and 1/2 cup water. Bring to a boil, stirring constantly. Use a fireproof brush dipped in water to scrape off any sugar crystals from the sides of the pot. We need it to completely dissolve.

2. Continue cooking until deep amber color. As soon as the caramel reaches this point, immediately remove from heat or it will start to burn. Gently pour 1 cup of hot cream into it and stir. Take care of your hands, it's very easy to get burned at this stage.

3. Add oil and stir until smooth and uniform consistency. Start adding salt little by little until you reach the desired degree of saltiness. Pour half of the caramel into an airtight container and let it cool to room temperature.

4. In a separate bowl, whisk remaining caramel with 1 3/4 cups cold cream, milk, and vanilla. Cool completely. Prepare ice cream according to your ice cream maker's instructions.

5. Transfer the finished ice cream to a container, pour caramel on top room temperature, cover and store in the freezer. Let stand 5 minutes before serving to allow ice cream to thaw. Recipe adapted from English blog The kitchen McCabe. Many thanks to the author.

Despite the volatility of the weather (it's getting colder here and it's raining), as promised, I continue to share recipes for homemade ice cream with you. Today I propose to try caramel ice cream, which we will prepare on the basis of boiled condensed milk. Additional caramel notes ready-made delicacy will give Brown sugar, which we will use in small quantities.

For caramel flavored ice cream to please you and your family, always use only quality products to prepare this wonderful sweet treat. Cream must certainly be fatty (30-33% to be suitable for whipping), and egg yolks- fresh.

From the indicated amount of ingredients used, you will get a little more than 900 grams of excellent homemade caramel ice cream. You can serve it as a dessert or as an afternoon snack, topped with your favorite sauce or garnished. decorative topping, chopped chocolate.

Ingredients:

Cooking step by step with photos:

To make homemade caramel ice cream, take boiled condensed milk, milk, heavy cream(at least 33 percent), egg yolks and brown sugar. If you do not have such sugar, use regular white (you can literally put a couple of tablespoons).

Let's get cooking first custard base for homemade caramel ice cream. To do this, put three egg yolks in a suitable dish. Proteins can be frozen and then used as fresh after defrosting. Add brown sugar to it.

We put the dishes with the resulting mixture on water bath. This means in another saucepan bring a glass of water to a boil. We put the whole structure on fire and, stirring constantly, cook the yolks, sugar and milk over low heat until the mass thickens - 10 minutes is enough. Just do not digest, otherwise it will turn out to be an omelette, and we need a completely smooth custard. As soon as you feel that the mass has begun to thicken, immediately remove from the water bath. In the meantime, pour the custard into another container and let it cool completely.

In the meantime, let's move on to the second part of our future caramel ice cream. We put 300 grams of boiled condensed milk in a saucepan, add 100 milliliters of milk and 100 milliliters of cream there. IN this case it is not necessary to use too heavy cream - you can take 10-20%.

We warm everything over medium heat, constantly stirring with a whisk or a spoon so that the condensed milk is completely dispersed over the milk-cream mixture. You do not need to boil - as soon as you get a homogeneous mass, remove the saucepan from the heat and cool.

After that, you need to whip heavy cream until fluffy, so that they turn out like a cream. It is not necessary to whip the cream to dense peaks - let the mass be tender and soft. Don't overkill or you'll end up with oil and whey.

Whipped cream is introduced into the chilled base for the future caramel ice cream. With a whisk or at the lowest speed with a mixer, we combine everything until smooth. Not long, just to make everything smooth.

This is how our preparation for homemade caramel ice cream looks like - it is quite liquid and resembles medium-fat kefir in consistency.

To prepare caramel ice cream at home you don't have to have an ice cream maker. All that is required is necessary set groceries, some free time and a freezer. From the name itself, it becomes clear that it is prepared on the basis of caramel. Caramel, as a rule, is prepared at home on its own, or they use a store-bought one. There are also recipes for caramel ice cream prepared on the basis of boiled ice cream, however, the taste of such ice cream is somewhat different.

Today I want to offer you a step by step caramel ice cream recipe from scratch. If everything is done correctly, following the description below, then you will get a delicious caramel ice cream that tastes no worse than McDonald's ice cream. By the way, which is important, at the cost of such caramel ice cream it turns out many times cheaper than purchased. I, in turn, will try to describe the process of its preparation in as much detail as possible. The finished caramel is obtained with a caramel-vanilla flavor.

Ingredients:

• Sugar - 2 cups
• Egg yolks - 3 pcs.,
• Vanillin - 1 sachet,
• Milk - 1 liter,
• Powdered milk - 5 tbsp. spoons.

Caramel ice cream - recipe

To make caramel ice cream, the first step is to make caramel. To prepare it, pour half of the sugar indicated in the recipe into a small saucepan or stewpan.

Place the sugar container on slow fire. In the process of heating, the sugar will begin to melt and so that it does not seize in lumps, during its melting, you need to constantly stir it. The main thing in this process is not to overcook the sugar, otherwise it will char and will be bitter. Don't make it dark brown. IN ideal caramel should be amber in color.

Add a third of the milk to the melted sugar and mix immediately.

In a separate bowl, beat the yolks with the remaining sugar.

Pour milk into a saucepan.

Pour the yolks with sugar into it and mix. Milk-egg mixture put on the stove. Add vanilla.

Pour in powdered milk and stir. You can replace milk powder in this recipe with whipped cream with a fat content of 30%.

Boil the mass over low heat, stirring constantly for 5 minutes, while not letting it boil. The mass for ice cream should be quite thick.

Take it off the stove. Pour in the caramel milk mixture.

Stir.

Pour the caramel ice cream base into a tray.

As soon as it cools, hide it in the freezer, covering it with a lid. Like other types of homemade ice cream, which are prepared without the use of an ice cream maker, in order to obtain a homogeneous structure without large pieces of people, it must be stirred at least every two hours. Frozen ice cream, an hour before serving, it is recommended to kill with a hand blender. The principle is simple, the more often you do this, the tastier the ice cream will turn out.

Such caramel ice cream will turn out even tastier if you sprinkle it when serving. chocolate chips, chopped nuts, or pour over condensed milk or caramel topping.

Caramel ice cream. Photo

I offer you other recipes for caramel ice cream at home.

Ingredients:

• Egg yolks - 8 pcs.,
• Cream 30% - 1200 ml.,
• Sugar - a glass.

Caramel ice cream from Yulia Vysotskaya - recipe

Place the egg yolks in a bowl. Add to them 150 gr. granulated sugar and a glass of cream (200 ml.). Beat until fluffy foam. Pour the remaining cream into a saucepan and bring to a boil. Add to them the previously prepared egg-cream mixture. Stir. Bring it to a boil. Remove from stove.

Melt the sugar in a small saucepan. Once it's melted, pour it into the egg yolk mixture. IN next recipe caramel will be prepared without eggs and with the addition of nuts.

Ingredients:

• Cream 30% fat - 600 ml.,
• Peanuts - 100 gr.,
• Sugar - 100 gr.,

Caramel Nut Ice Cream Recipe

Put the cream into a bowl. Sprinkle them with sugar and beat until fluffy peaks. Roast the peanuts in a dry frying pan until golden color. Finely chop with a knife. Add to cream and stir. Put in a tray. Put in freezer. Stir every 2 hours. Serve drizzled with condensed milk or melted chocolate.

Caramel ice cream from boiled condensed milk is one of the simple recipes.

Ingredients:

• Egg yolks - 4 pcs.,
• Cream - 1 glass,
• Milk - 500 gr.,
• Boiled condensed milk - 300 gr.,
• Sugar - ¾ cup

Caramel ice cream from boiled condensed milk - recipe

Put in a saucepan granulated sugar and egg yolks. Stir with a whisk. Pour in the milk and stir again. Put the mass on the stove and heat it up to 90C, but do not boil. Whip the cream in lush foam. Enter them into custard. Add boiled condensed milk. Beat the caramel ice cream with a mixer until smooth and uniform.

Transfer the ice cream mass to a tray or any other freezer-friendly container. During freezing, caramel should be stirred as often as possible.

Caramel with caramel is just like chocolate with chocolate. Hearing something like that, you immediately imagine something very sweet, tasty and super caramel. In my case, after preparing this recipe, now all this is still in front of my eyes, you just have to think about caramel. Imagine the taste of cold, milky caramel ice cream, somewhat similar to store-bought creme brulee, but much richer and more varied. Add to all this small inclusions of hard, chopped caramel, which, interacting with your taste buds they create in my head those very thoughts about “caramel with caramel”, because it’s impossible to call these tastes in a different way.

This recipe is a demonstration of the third, and last, way where I will consider classical method freezing and mixing. If you have already made homemade ice cream, then you can imagine this process. But we will make some additions to the technology that will allow you to get ice cream faster in time and better in quality.

The essence of the additions, namely the pre-frozen metal container, the inclusion of the super freeze mode and others, I described in the material referred to above. Therefore, regarding the freezing of the mixture, in this recipe I will speak briefly: only what needs to be done, without describing details such as “why” and “what for”.

I’ll make a reservation right away that by a regular freezer I mean a freezer with an inside temperature of -14 to -18 degrees, super freeze implies a temperature in the range from -20 to -25. Accordingly, all the time frames below are tied to these temperature values, but do not be alarmed, an error of a few degrees will not prevent you from making delicious ice cream.

Also consider size and shape of its capacity: in a wide, low form, ice cream will harden faster than in a deep and narrow one.

Step 1. Preparation

5 hours before cooking, turn on the “super freeze” mode on your refrigerator and put a metal container in which you plan to freeze the ice cream mixture in the freezer.

If such mode is not provided in your technique- limit yourself to laying the form in the freezer compartment for the same 5 hours.

Step 2: Ice Cream Mix

Measure out 250 gr. Sahara and put it in large saucepan with a thick bottom. We will be making caramel and we want the sugar to fit on the bottom as thinly as possible to allow it to melt evenly and not burn.

If you limited choice of utensils- take a smaller pan (for example, I used a 2.5 liter one), measure right amount sugar, add a small amount of water and mix so that the sugar lays in one even, wet layer on the bottom of the pan.

Put the saucepan on medium fire and prepare the caramel: heat the contents so that it melts, bubbles and takes on a dark golden color. In this recipe, we do not need any specific caramel consistency, so we won’t need it, we will focus solely on color, smell and time. All in all it will take you about 12 minutes. If you cook in a “dry” way, it will take less time.

Remember that you should never mix the contents of the pan with a spatula. If you see that the process is not going very evenly, take the pan by the handles and shake it a little from side to side.

When the contents of the pan have become dark brownish or, more correctly, dark (dirty) golden color, turn off the heat and pour in 1 liter of milk. Pour in very carefully, because the caramel mixture will bubble up and try to fly out of the pan.

When milk is added turn on small fire, stirring constantly, let the pieces of caramel dissolve. You should get a homogeneous light brown liquid.

It is extremely important to constantly stir the mixture and prevent the milk from boiling and curdling.

Once all the caramel has melted, remove the pan from the heat.

Let's go back a few minutes. While the sugar is melting in a saucepan, let's take care of the yolks.

Separate 12 yolks, put them in the mixer bowl and beat until they turn a light yellow hue and thicken.

Pour a third of the milk-caramel mixture into the yolks and work with the mixer for a couple more minutes to combine the ingredients. Pour the resulting egg-milk mixture back into the pan.

Turn on the heat and, stirring constantly, bring the mixture to a temperature of 80 degrees Celsius. Calm down, I remember that I promised to do without a thermometer. Here's how to tell when it's done: take a tablespoon, dip it into the contents of the pot, and immediately take it out. Look at back spoons: firstly, the mass should be thick enough to form a thin layer that, as it were, envelops the spoon and does not drain from it, and secondly, after running the index finger over this layer, a dry mark with clear, persistent boundaries should remain.

It is important not to let the mass overheat in any case, otherwise the yolks will curl up and nothing good will come of it.

As soon as required temperature reached - remove the pan from the heat and cool in the refrigerator or in a container filled with ice.

Step 3: Prepare the Caramel

While the mass is cooling, let's take care of the caramel.

Repeat everything that we did in the first step: measure the sugar, put it in a large saucepan, put it on the fire, bring the mass to a dark brown color. Only this time take 200 gr. Sahara.

While the sugar is melting, take a suitable form / baking sheet, cover parchment paper and brush it with a thin layer of oil.

When the caramel is ready, pour it into the prepared form and let cool.

After cooling, remove the caramel from the mold, peel off the parchment and wrap the caramel in cling film. Laying on a cutting board and armed with a rolling pin, let off steam: crumble the caramel into small pieces.

See what size pieces I got? You need to break it down even more finely. I cooked late at night, when everyone was sleeping at home and I didn’t have the opportunity to make a normal noise, so I limited myself to such sizes.

Step 4: Freeze the mixture

Remove the egg-milk-caramel mixture from the refrigerator when it is cool enough and pour into the prepared pan that has been waiting in the freezer all this time. The more it (the mixture) has cooled, the better. It should be at least room temperature and definitely not warm. If you have extra time, keep it in the refrigerator longer.

If you are using the mode super frost- send the form with the resulting mixture to the freezer compartment for 30 minutes. If you do not use superfreeze, increase the time the mixture is in the freezer to 45 minutes.

After this time, remove the container and mix the mixture.

Now, and then we mix it as follows: we scrape off everything that is frozen on the walls and bottom as much as possible and mix this frozen mass with the more liquid one, trying to make the more liquid part be at the bottom and closer to the sides, and the frozen part will take its former place .

Return the mold to the freezer.

For the next 2-3 hours (2 for super freeze, 3 for normal) the plan is:

• when super freezing, repeat the operation with stirring the mixture every 15-20 minutes;
• at normal freezing stir the mixture every 25-30 minutes.

per floor hour - hour until the expected completion of cooking, when the mass in the form will be similar to the one in my last photo - add chopped caramel and mix. Send to the freezer and continue to follow the instructions above, namely, take out the form for another 20-30 minutes and mix the contents again.

After this time, look at the resulting consistency: if the mass has become homogeneous, evenly frozen, similar to ice cream - you have achieved your goal, if it is not completely frozen - repeat the procedures with mixing until completely frozen.