Caramel, salted sea ice cream
By VicentaLakin
There's never been a single food that tastes so good after cooking, it's delicious -- caramel. Cooking a single sweet white sugar into brown and a caramel sauce, which is simple, enriches its taste and layers. This year's popular Caramel Sea salt ice cream uses the perfect match of caramel and sea salt, which blend with sweet salt, which is more attractive than just sweet ice cream, and is the product of many American artisanal ice cream shops. Let's see how we do this caramel sea salt ice cream at home. No ice cream machine, no electric omelet, just boilers and refrigerators。
Recipe Recommendations
- whole milk 480 grams
- corn starch 20 grams
- cream cheese 42 grams
- sea salt 4 grams
- light cream 275 grams
- rock sugar syrup 40 grams
- fine sugar 38 grams
- vanilla extract 1 teaspoon
- salty and sweet
- cook
- half an hour
- simple
Steps for Caramel, salted sea ice cream
1
PREPARE ALL KINDS OF FOOD FIRST. 2.A: COMBINATION OF SYRUP AND LIGHT CREAM。
2
B: MIXED WITH TWO SPOONS OF MILK AND CORN STARCH, EVENLY MIXED. PUT IT ASIDE. 4.C: BUTTER CHEESE SOFTENED AT ROOM TEMPERATURE AND MIXED WITH SEA SALT。
3
Pour white sugar into a medium-sized pan, heat it up in the middle, and don't stir it around until Amber caramel is produced. 6. Pushing the edge sugar into the middle with a razor so that all sugar becomes brown and leaves the fire. Don't be too hard on fire, it'll be bitter。
4
FIRST, ONE FOURTH OF THE A MIXTURE, WHICH IS MIXED ON THE SIDE. IT'S LIKE A LOT OF BUBBLES IN THE FIRST PLACE. 8. REWIND ALL REMAINING AS AND EVENLY MIX THEM. CARAMEL SAUCE IS READY。
5
REHEAT THE POT, POUR IT INTO THE REMAINING MILK, BOIL IT WITH A LITTLE FIRE AND HEAT IT FOR 2.3 MINUTES AND LEAVE IT. 10. FALL INTO B-MIXED EVENLY, HEATING UP IN OPEN FIRE AND MIXING UP UNTIL THE MIXTURE BECOMES STICKY AND OFF FIRE. IF THERE IS A BLOCK IN THE MIXTURE AT THIS TIME, FILTER IT AND IF THERE IS NO, PROCEED。
6
THE MIXTURE IS POURED INTO C, ADDED TO VANILLA, EVENLY MIXED, AND THE ICE CREAM IS MADE, INTO A MOLD OR A BOWL. I'M USING A CUISINE-SIZED POUND CAKE MODEL, AND I CAN MAKE A WHOLE. 12. THE ICE CREAM IS THEN PLACED IN THE FREEZER FOR TWO HOURS SO THAT IT CAN BE FULLY TEMPERED. RELOADING TO FREEZE THE REFRIGERATOR FOR FOUR HOURS ALLOWS FOR TWO TO THREE MIXES TO BE REMOVED MIDWAY UNTIL COMPLETE CONDENSATION IS ACHIEVED, AND THE EXCAVATOR IS SUFFICIENT。Caramel, salted sea ice cream Make Tips
Caramel is used for a wide range of purposes, including taffy, pudding, pie, coffee, popcorn, etc. 2. The ice cream produced by this formulation is soft in the form of micro-crystal particles, clean mouths, salty balance, and a little cheesy, delicious, because it does not add any additives and does not emulsify with yolk. A good caramel sauce can also leave a little bit of it on a well-dried ice cream ball, which is more attractive to sell. 3. I use white sugar in the glycerine brand, which is more adeptly sealed to ensure that the particles are even. Also, when you buy white sugar, try not to buy too low-priced bulk sugar. Because some illegal traders are mixed in with lower-cost glucose, it is difficult to distinguish by appearance and taste alone, not only to make caramel, but also to influence human metabolism。