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[personal profile] sarea
I am an ice-cream making GENIUS! I have successfully copycatted my favorite ice cream from Salt & Straw!!!!!!!!!!!! OMG I am SO excited, because I love that ice cream SO MUCH, and it seems that Salt & Straw is never coming to Seattle.

Okay, well, I can't know if I have copied it EXACTLY RIGHT, but it tastes close enough that I am perfectly content.

I used David Lebovitz's vanilla ice cream base and tinkered with that, and then I made a caramel sauce that seems like a pretty common recipe. I wasn't liberal enough with the caramel in the ice cream itself, so there aren't enough ribbons, but that's easily fixed by drizzling some over the top. Next time, I'll be more generous with ribboning it into the actual ice cream.

Salt & Straw's Sea Salt Ice Cream with Caramel Ribbons (copycat recipe)


For the ice cream base

- 2 cups heavy cream, divided
- 1 cup whole milk
- 3/4 cup sugar (this is what the original recipe calls for, but I use a little less)
- 6 egg yolks
- 1/2 tsp sea salt (medium/table grain)
- 1/2 tsp vanilla
- 1 tsp fleur de sel

For the caramel ribbon

- 1 cup sugar
- 1/4 cup water
- 1/2 cup butter
- 1/2 cup heavy cream, warmed
- 1 tsp vanilla
- pinch of salt

Method (ice cream base)

1) Warm the milk, 1 cup of the heavy cream, sea salt and sugar in a saucepan.

2) In a separate bowl, beat together the egg yolks, then slowly pour the warmed milk mixture into the yolks, stirring constantly. Pour the warmed egg yolk mixture back into the saucepan. Heat, stirring constantly, until the mixture has thickened and coats the back of your spatula.

3) In a quart-sized bowl, pour in the remaining heavy cream and set a strainer on top. Slowly pour the hot custard through the strainer. Add the vanilla, then stir together your ice cream base. Chill in an ice bath, or let cool to room temperature, then cover with plastic wrap and chill in the refrigerator until the mixture is cold. (Easiest to make the ice cream base the day before you want to churn.)

4) Freeze according to your ice cream maker's directions. During the last 2 minutes of churning, sprinkle the fleur de sel into the ice cream.

5) Spoon the ice cream into a container and drizzle liberally with the caramel, which you'll probably need to heat up in the microwave so that it has a runny consistency.

6) Place the ice cream in the freezer for several hours, until it's firmed up a bit. Use a spoon to gently fold the ice cream and determined if you have enough caramel (to your liking). If not, fold in more caramel. Don't stir too much, or you'll lose the ribbons and the caramel will just be blended into the ice cream itself.

Method (caramel ribbon)

1) In a large, heavy saucepan, stir to combine sugar and water. Cook over medium heat until the sugar dissolves, 4-5 minutes. Swirl the pan over the burner occasionally; DO NOT STIR.

2) Raise the heat to medium high, swirling occasionally, and cook the sauce for 7-8 minutes, until it's amber colored. Add the butter. It will bubble up; you can lightly stir or swirl to melt it, but don't scrape the sides of the pan.

3) When the butter has melted, remove the sauce from the heat and add the vanilla, warmed heavy cream and salt. It will bubble up again, but stir gently and it'll calm right back down. Wait until it's fully cooled before transferring to a jar and storing in the fridge.


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