Sea salt caramel ice cream

1

Prepare three bowls of different sizes. Add corn starch and about two spoons of milk to the small bowl, so that they are evenly thick and smooth. In the medium bowl, the cream cheese and salt are smoothed. A mix of cream and corn syrup in a leaky cup. Add water and ice to large bowls (more ice) and form ice baths for use。

2

Prepare an approximately 4-litre soup pan, put it in white sugar, heat it up to white sugar and melt it all in gold amber color (see small stickers: way to make caramel), out of the fire, continuously mix and slowly add a mixture of cream and corn syrup to the cup, one-fourth cup at a time, be careful, when caramel causes the agitation and is accompanied by a splatter of syrup, mixed into the first-time cream mixture, then added a little bit, until all the cream mixture is added to the caramel and is evenly mixed。

3

Put the pot back on the fire, add milk and mix it evenly, boil it with a medium high fire until it boils, boil it for another four minutes, leave the fire, and then slowly mix it with milk and corn starch in the small bowl and mix it evenly。

4

The fire is then boiled with heat-resistant razors until the liquid becomes slightly thick and leaves the fire, which takes about one minute. If there is caramel sludge in the final mixture, filter with a filter。

5

The mix is slowly poured into the medium bowl of cream cheese and slid to a smooth slide. The mixture is poured into approximately 4 liters of sealed plastics, and the bag is dipped into an ice bath, with more ice added as necessary until cooled and cooled for about 30 minutes。

6

Put ice cream fluids in the freezer drums of the ice cream machine and start mixing until the ice cream becomes thick and thin. The ice cream is packed in a preservation box, covered directly on the surface with a baking paper and sealed under a seal. The freezer is placed in the coldest room of the fridge for at least four hours, which is available when it becomes hard。

Here, the dry method is used to make caramel, which means you will not add water to the sugar before heating, as some chefs do. The dry caramel process is faster, but you need to watch the state of the sugar more closely during the process and have the cream ready beforehand. The key points are as follows: Pour the sugar into a frying pan and heat it up. Have a heat-resistant spatula ready. Do not touch the sugar with the spatula initially; you must wait until a layer of melted brown liquid forms at the bottom of the pan while a small amount of unmelted white granulated sugar remains on top before using the spatula to touch the caramel. When you see the edges of the melted syrup start to darken, use the spatula to scrape the syrup from the edges toward the center to help the unmelted white sugar melt quickly. Keep stirring the syrup until all the sugar has melted and turned an amber color. When heated until small bubbles begin to appear accompanied by thick smoke, keep heating for a few more seconds, then remove from the heat. Immediately after removing from heat, slowly pour about 1/4 cup of a mixture of cream and corn syrup into the hot caramel—be careful! The syrup will splash violently after the mixture is poured in. Stir until evenly mixed, then add a little more cream and stir well. Continue adding the cream in batches until all the cream mixture has been incorporated into the caramel and stirred evenly. For the basic steps of making ice cream, please refer to the step-by-step illustrations in "Jenny's Basic Ice Cream Making Method" at http://home.meishichina.com/recipe-224546.html