Caramel ice cream. Caramel ice cream with crushed caramel without ice cream maker

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, create those very thoughts about “caramel with caramel” in your head, because there’s no other way to call these tastes.

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 must 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.

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 at room temperature on top, 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.

• Cream 33% - 375 g
• Milk 3.2% - 375 g
• Yolks - 6 pcs
• Boiled condensed milk - 300 g

I think you already understand what will be discussed today. This is not even a dessert, this is a delicacy with which everyone has their own story, their own memories. There is nothing sweeter than a good ice cream. Dozens of textures in one ball! This is an icy center that cools your ardor, and a viscous viscous layer on the outside, which is ready to grow instantly, falling into your mouth, giving the very bliss for which we are waiting for summer, and a completely liquid shell that spreads including all your taste buds. Of course, ice cream is out of season, but most often we obediently wait for the warm season to “serve” this sweet in the best surroundings. I want to share the easiest, most basic way to make this dish! We will talk about the role of the ingredients, and prepare a little more than a kilogram of amazing caramel salted ice cream. But I don't require complex ingredients(although I’ll also talk about them), you can make it from the simplest components. But the taste you get will be with you all summer long! Delicate hints of caramel will set off the salty taste, and if you wish, you can add nuts, chopped sweets and whatever you see fit.

Someone eats ice cream, sitting in front of the TV and rooting for their favorite heroes of the series or sports. Others get it as a reward for top five in school. Many use it as a currency for disputes and bets. But with a bucket of this ice cream, you can please your friends and loved ones, having the reputation of professionals in the field of summer bliss! Of course, ice cream can be prepared manually, but just in case, I will tell you how to make it easier and faster using the BORK E801 ice cream maker as an example. I liked her for her independence and good performance. And besides, I can make sorbet from my favorite berries, frozen yogurt or gelato in it, about ordinary species ice cream in general, I am silent - this is a real mini-factory on your table! If the mere thought of ice cream gives you goosebumps, it means # Let'sCook!

To begin, combine cream (375 g), milk (375 g) and boiled condensed milk (300 g) in a saucepan. Instead of boiled, you can take the usual one, but then I would add vanilla extract (natural, 20 grams) or flavor with a couple of vanilla pods. If you want complete aesthetics, make caramel (thicker) yourself! Put on the stove and heat up.

Put the yolks in a bowl and mix well until smooth.

When the liquid ingredients are hot enough, stir until the mass becomes homogeneous. Remove from the stove and carefully pour 200 grams into the yolks, constantly stirring with a whisk. We are afraid that the yolks will curdle, so we do not pour the whole mass and stir with a whisk.

After that, you can pour in another half of the liquid and mix well again.

Then return the resulting melange to the saucepan.

Mix well again with a spatula.

And pour into a bucket of ice cream maker.

cold theory

The main feature of ice cream is that the milk mass should be sufficiently chilled and homogeneous, but not too hard. Something between liquid and ice.

To obtain such a consistency, it is necessary for the base for ice cream to be cooled and stirred at the same time. Without mixing, the mass will not harden evenly, as a result of which unpleasant ice crystals will form. There will be no pleasure from eating such ice cream.

The enemy of ice cream is ice crystals, which will definitely form if the solidifying mass is not constantly disturbed. The main function of any ice cream maker is to freeze and mix at the same time. To get ice cream without using an ice cream maker, you will need to go outside in winter (need low temperatures) and knead the mass with a mixer for 30-40 minutes. In the summer, you will have to put the mass in the freezer for 5 minutes, then take it out and stir, and quickly, so that the mass does not heat up again. Such cycles will need to be applied at least 30.

In principle, it is possible, but it is worth considering ...

We set the mode of hard ice cream and start the cycle. Detailed overview ice cream maker BORK E801, its advantages and functionality can be.

Here is what we will have at the beginning.

And this is the final! Delicate, creamy ice cream.

It is best to let the ice cream completely freeze in freezer. And then use it, it will be even more tender and tastier!

And if you take waffle cone, well ... here you just disappeared ...

Spoon

You can’t even imagine how difficult it is sometimes to find the simplest tool, such as an ice cream scoop. Good, correct. And it's not just aesthetics. beautiful presentation. Real spoons (stingy from the word scoop) collect ice cream, twisting its mass with a whirlwind. Therefore, the whole ball turns out to be quite tender, airy and melts as it should. All thanks to the alternation of soft and cold layers. And if you buy yourself a stingy spoon, you will change your life for the better forever.

Of course, I wanted not only functionality, but also beautiful appearance. Only metal, the most streamlined body and a comfortable handle. You will laugh, but for this I had to go to Moscow. There I found it:

I fell in love instantly and bought it right away. At home, it turned out that the Zeroll spoon is not as simple as it looks. Inside the handle is filled with a special liquid that maintains the temperature. It turns out that if you hold such a spoon in hot water, it will maintain this temperature for a long time. This makes it easier to collect ice cream. But the most interesting thing is that the balls will turn out bigger and more airy (due to the fact that the spoon reduces the pressure in the ice cream mass). Here is such a small life hack for ice cream boutiques!

Note to the owner

I advise you to cook caramel yourself, it can be used as a substitute for condensed milk (then cook it thicker) or as caramel sauce to completely go crazy. There is!

And here is a little about what ingredients are important for making good ice cream!

Milk

Used to make ice cream whole milk, it is also allowed to use fat-free varieties milk, but the result will be worse. Skimmed milk can be used as a substitute in those recipes where brewing is not required. Reduced fat milk gives a high chance of separation during brewing.

Sugar

In all recipes it is recommended to use powdered sugar because it dissolves easily and reduces the formation of ice crystals. It is possible to use and white sugar, but this slightly increases the time of its dissolution. When calculating the amount of sugar in ice cream, keep in mind that the more sugar added, the lower the freezing point of the water in the mixture will be, which will prevent the formation of large, hard, hard-to-remove lumps in the frozen dessert.

Cream

Cream makes ice cream buttery and soft. heavy cream, as a rule, have additives, such as gelatin (of animal origin), for thickening and increasing shelf life. Cream with low fat can only be used in recipes that do not require brewing.

Eggs

Eggs add volume to ice cream, stabilize and emulsify the mixture. The yolk of an egg contains lecithin, which acts as an emulsifier to bind the fat globules. It is not recommended to use old eggs, especially if you do not boil the mixture.

Alcohol

Alcohol interferes with the freezing process, so if alcohol is present in your dessert recipe, try adding it towards the end of the cooking process.

Today I have new recipe ice cream made at home using an ice cream maker. This caramel ice cream tastes amazing! Didn't even expect to like it so much. The taste of this ice cream can be traced at the same time caramel, creme brulee, sweet baked milk. Many comparisons can be made. Caramel ice cream was a real discovery for me, like. In general, I recommend! Great recipe and taste!

All homemade ice cream options -.

The ingredients list 200 grams of sugar. At the first stage, we need exactly half, i.e. 100 grams, pour sugar into a ladle and set to heat up on the stove.

As the sugar melts, you can mix it a little, or you can not touch it, just shake the bucket from time to time so that the sugar dissolves faster.

We need it to dissolve completely and turn brown. But do not overdo it so that it does not burn out and does not become bitter, a light brown color is enough. We take it off the stove.

Mix cream and milk together. It is advisable to heat them in the microwave so that they are not cold. Now, in a thin stream, slowly and gradually pour milk and cream into sugar caramel while stirring with a spoon. Just be very careful, the caramel will sizzle and bubble.

Stir, let cool well so that it is not hot when we combine with the yolks.

Put the yolks in a separate bowl. Add the remaining sugar to the yolks - 100 grams.

Thoroughly mix the sugar with the yolks. No mixing required, just stir.

Add a little caramel-milk mixture to the yolk-sugar mass. If yours is no longer hot, you can simply pour the yolks with sugar into it and mix. If it is still hot, then literally add it to the yolks by a tablespoon. As soon as you see that the yolks have become warm, you can now immediately pour all this mass into the caramel-milk mixture. We put the saucepan with all this mass on the stove. And we begin to heat over low heat until the mass thickens slightly. Turn off the stove and let the mass cool completely. It would be even better if you cool the mass in the refrigerator before the ice cream maker. After that, we transfer our almost ready ice cream to the ice cream maker and start the process. After the set time, the ice cream will be ready, we transfer it from the ice cream maker to the container and put it in the freezer.

Watering for cakes, decorating a cake, topping for ice cream, sauce for desserts - for what you just don’t need liquid caramel in the household! Viscous recipe sweet mass was invented a long time ago, more than two thousand years ago, in India. crushed into porridge and, pouring water, boiled caramel. Since that time, mankind has been enriched by dozens of sweets, which contain caramel. This is with stuffing, and toffee, and lollipops. And of course, everyone has loved the cockerel on a stick since childhood. Learned how to make this sweet artisanal way even before the revolution. Special wisdom is not needed here: you cook thick syrup, pour into a greased form, cool ... But how to make the caramel remain liquid? This art has its secrets. And we will reveal them to you in this article.

some chemistry

First, let's figure out what a French word is. It means anything made from sugar cane. Chemically, caramel is glucose, sucrose and maltose. In factory production, it is prepared like this. Heat up the sugar molasses in a ratio of two to one. Sometimes an inert syrup is used. The final product in this case contains less glucose (it is partially replaced by fructose) and is more hydroscopic. Once the caramel is cooked, it is very plastic. From it you can create any shape. But as soon as it cools down, it becomes solid. How to make liquid caramel? To do this, you need to stop the process of crystallization of sugar. And any acid will cope with this task. In cooking, naturally, not sulfuric and similar chemicals are used. The choice of acids that are not harmful to the human stomach is small: lemon juice, vinegar, dry wine.

Often culinary experts think: how to decorate your multi-layered masterpiece in an original way? Caramel comes to their rescue. It can be given any color with food coloring(but it will be healthier to leave a beautiful amber shade of melted sugar). Warm caramel is elastic, like plasticine. Under the skillful hands of the sculptor, it turns into the most intricate figures with which you can decorate the cake. Another interesting way- by protein or buttercream apply intricate thread patterns while the caramel is liquid. The recipe for such a lattice is elementary. Cook thick syrup. We check the readiness with a drop: lowered into a glass with cold water, it does not dissolve, but remains a soft elastic ball. Lubricate the surface (preferably glass) with oil. hot caramel scoop with a spoon and apply on the surface in the form of a lattice, inscriptions and similar decorations.

We cook liquid caramel

We have already hinted at how sugar crystallization can be avoided. But to lemon juice or guilt we'll be back. In the meantime, put the ladle on the fire. It must have a thick bottom - this is an indispensable condition. The handle of the dishes is for our safety - the caramel is very hot and tends to splash violently. As soon as the ladle becomes warm enough, pour out the sugar and pour in the water. The proportion of these two ingredients is quite simple. For every hundred grams of sweet sand, you need a spoonful of water to make liquid caramel. The recipe recommends taking it, but given its considerable price, you can get by with white. Do not mix - a spoon, especially a metal one, is contraindicated in the process of caramel making. Just leave the sugar to melt over medium heat. After a couple of minutes, the sugar will begin to melt. Liquid forms around the edges. Then gently move the ladle in a circular motion so that the syrup captures more unmelted still granulated sugar. When the whole mass becomes liquid, its color changes to dark amber and the aroma of caramel appears, pour in the acid. The juice of half a lemon is enough for two hundred grams of sugar.

Liquid caramel for the future

The mass prepared according to the above recipe is still too thick when completely cooled. And how you want to have a topping for ice cream, puddings, pancakes at home. And for this we need liquid caramel. The recipe for its preservation in a state of viscous mass is given here. It resembles the way hard caramel is made. But if you want the mass to remain liquid, you need to make sure that the sugar is not too digested. Do not allow the acquisition of a mass of brownish color. A silicone brush should be dipped into hot water from time to time and brushed off all the formed crystals from the wall of the ladle. If you notice that the mass still began to thicken too much, add a couple of tablespoons of water to it and warm it up again. If the sugar has melted, turned brownish, then there is a way to save the caramel. Add a couple of tablespoons hot water. This must be done very carefully - there will be a lot of splashes.

Microwave cooking

There is also such a way, using which you get delicious homemade caramel. The recipe calls for stocking up on heat-resistant glass or ceramic dishes with high walls. Pour five tablespoons of water into it and put in the oven for one minute at maximum power. Add two hundred grams of sugar, mix with a wooden spoon. We put the dishes back in the oven to the maximum. After about a minute, the sugar will begin to turn into syrup. We constantly keep the process of cooking caramel under constant control. We regularly take out the dishes and knead with a wooden spoon. We seize the moment when the caramel becomes golden color. We take out and add seven tablespoons of hot water. This should be done with rubber gloves and "four hands". One person pours water, and the second quickly kneads the mixture with a wooden spoon, trying to form a lot of air bubbles.

toffee sauce

This creamy liquid caramel at home is prepared in the same way, in the microwave. The whole cooking process is completely identical to the one described above. The only difference is that instead of seven tablespoons of hot water, we add the same amount of boiling cream of ten percent fat content. Store toffee sauce in the refrigerator, as dairy products can sour even in a very sweet environment.

Orange house from Spain

On a citrus sauce, it is served both with desserts and meat and poultry dishes. Such caramel is made according to the jam method. Pour into a saucepan four hundred milliliters of freshly squeezed orange juice. We fall asleep with two hundred grams of granulated sugar. Boil until the consistency liquid caramel. Add grated orange peel. You can also flavor caramel with vanilla, cinnamon, cardamom for taste. If the resulting product thickens too much during solidification, becomes hard, like a citrus candy, heat it again and add a little water. This should be stored in cool place. The Spaniards pour them flans - desserts like pudding. This sauce goes well with duck.

Flavoring additives

Are you unhappy with the sweetness of regular baked sugar? Then you can give the dish different flavors. Boiled syrup gets along well with chocolate, nuts, honey, cream, spices. Do not forget that modern pharmaceuticals have also adopted caramel and produce numerous sore throats. Just add to the syrup healing herbs- mint, eucalyptus, etc. Chocolate caramel is the leader in popularity among children. It can be made hard like a lollipop. Or as soft as a praline candy. By the way, in the same way you can cook and coffee candies. With the help of cocoa or chocolate, you can create a very tasty topping for ice cream, puddings, profiteroles. It is also good to decorate cakes and eclairs with such caramel.

homemade sweets

How to spend money on of dubious quality a store-bought product, let's make delicious creamy caramels ourselves. They will come out like everyone's favorite "Cow". In a heavy-bottomed saucepan, slowly heat one glass of granulated sugar. You can stir with a wooden stick until all the crystals are melted. Add half a liter fat milk or cream. Cook for about ten minutes, stirring with the same stick. At this stage, you can add some flavor additives- for example, two soup spoons of honey, a little cocoa, nuts, vanillin. But this is all optional. And what you need to add to sweets is a hundred grams butter. We put the saucepan on low heat and cook, stirring constantly, until the mass thickens. Line a baking sheet with foil or parchment paper. Lubricate with grease. Pour out the mixture and let it cool down a bit. soft caramel cuts great. Therefore, it is necessary to seize the moment when it is no longer liquid, but has not yet hardened.