Caramel Ice Cream

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Caramel Ice Cream

Homemade Caramel ice cream can be as delicious as the one we buy from the market. It is one of the easiest and yummiest ice cream, you can ever make in your kitchen. 

 I have made many changes in the original caramel ice cream recipe and turned it to this one here. Which does not require any eggs or ice-cream machine. You will love it, because it turns out absolutely amazing, rich, creamy and luscious. 

Caramel Ice Cream

Believe in the recipe and lets go to your kitchen to make caramel ice cream today. 

Before you start making ice cream, there are few points, I would like to share with you. 

This recipe has three components.

1 . Caramel 

2 . Custard

3 . Whipped cream 

Caramel Ice Cream

 

Caramel making –  is an art, which will requires patience, and your quick judgment too. I don’t mean to confuse you. Go through these points mentioned below and caramel making will be a success. You will make a creamy, yummy fab caramel. 

For Caramel we need sugar, cream, vanilla and butter. Make sure butter and cream are at room temperature. 

The best sugar to make a good caramel is castor sugar. 

Most importantly, you need to be careful when making caramel, because it’s extremely hot. Avoid involving kids in the process of making caramel. Collect all the ingredients before you start with the process. Keep the area around you clutter-free. 

You will need a big, heavy bottomed pan. The liquid will bubble and will increase in size, as you will add cream to the melted sugar. 

First step – We add the sugar to a dry pan and heat it on a medium low flame. This will require your attention, so don’t leave the caramel unattended even for seconds, once the flame is on. 

Once the sugar starts to dissolves, avoid stirring it. Or it crystallises as it cools. Reason- Sugar when melts, it still has few aforementioned crystals present in there. If you push them (using a spatula/ trying to stir) towards each other they join again and recrystallise. So remember – don’t stir, as the sugar melts. 

Keep the flame medium low or low. Take your call, it is very important to keep an eye on the sugar, because with in a second it will change from straw pale colour to brown and then will burn. Watch the temperature. Turn off the heat as you are close to the required colour. The colour you should be aiming at is , glass like gold, which is beginning to brown. 

We need a hint of burnt bitter taste in the caramel for this recipe. As you reach near that colour, it will have that complex aroma to it, don’t panic thinking it’s burnt. As we add cream to the caramel the flavour will settle down beautifully. 

Once the caramel is got the colour turn off the flame and take it off the burner. Add in the cream (warm or room temperature) and now you have all the liberty to use a wire whisk and stir it. Place it back on the flame and cook for another 3-4 minutes. You can use Amul cream for making caramel sauce. Don’t use any nondairy cream to make caramel. 

Add in butter and a good quality vanilla essence and mix well. Your caramel sauce is ready and its super yum. Don’t try to taste it or touch it, till it’s completely cool. Remember, as the caramel will cool, it will get thicker in consistency too. 

Caramel Ice Cream

For making custard 

Most of the recipes will call for eggs when making a custard. 

I used a very basic vanilla custard powder to prepare the custard for this recipe. And it gives a bang-on result. So we can ignore eggs completely for making ice cream at home. 

I use  store bought vanilla custard powder. Prepared it according to the instructions given on the packet using milk, cream and sugar. 

Caramel Ice Cream

Few Points to remember – 

Be sure to have a thicker consistency of the prepared custard. Just like the one shown in the picture here. 

When making custard, make sure that you stir continuously using a whisk, so no lumps are formed. 

If by any chance lumps are formed, don’t worry just use a strainer to strain off those lumps. 

During the cooling time, make sure to stir the prepared custard at regular intervals. Don’t let the custard form a skin on the top. Keep it creamy and smooth. 

Caramel Ice Cream

I have also added few drops of Ossoro Milk Caramel Flavour Ossoro Milk Caramel, 30 ml to my custard. Just few drops added so much depth to the plain custard.

Whipping cream 

I prefer using non-dairy whipping cream (Tropilite). If a recipe calls for a stiff peak whipped cream, non dairy creams are better choice. Its fuss-free, doesn’t split and whips up very quickly. These creams are sweeter and don’t require any extra addition of sugar. 

If you can find a non dairy whipping cream, its great. Or you can buy heavy whipping cream (fat content around 38%) from any dairy near your house.

Few more important points:

Keep the caramel warm and start with the custard immediately. 

Once the custard is done mix it to the caramel immediately. Save some caramel for the extra drizzle on the top of the ice cream.

Once the mix of custard and caramel cools down completely. Pour it in a clean bowl, cling wrap it and make sure the cling is touching to the surface of the prepared custard.  Keep in the fridge, till its cold (will take 3-4 hours ) 

Whip up the cream and gently fold the cream into the prepared custard mix. 

Make sure not to deflate the fluffy cream. 

Pour in a container and drizzle some left over caramel on the top. Cover and chill in the freezer overnight. You will have best ever ice cream to relish next day. 

Caramel Ice Cream

 

Recipe 

Ingredients 

For the caramel 

1 cup of castor sugar 

1/2 a cup of cream (Amul) 

1 tablespoon butter room temperature

1 teaspoon of vanilla extract 

1 teaspoon of light sea salt flakes 

Urban Platter Arabian Sea Salt Flakes, 500g

For the custard 

1 and 1/2 cup of whole milk 

1/2 cup of cream (Amul) 

1/4th cup of sugar 

1 and 1/2 tablespoon of custard powder 

Ossoro Milk Caramel flavour

Ossoro Milk Caramel, 30 ml

Cream 

3 cups of stiff-peak chilled whipped cream 

Method 

Heat castor  sugar in a dry 10-inch heavy bottomed skillet over medium heat, stirring lightly with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling skillet occasionally so sugar melts evenly, until it is straw pale colour to very light brown colour.

Turn off the flame and add cream (mixture will spatter) and cook for another 3-4 minutes. Stirring, until all of caramel has dissolved. Transfer to a bowl and stir in butter, sea salt and vanilla. 

Custard – Meanwhile, bring milk, cream and sugar just to a boil in another saucepan, stirring occasionally.

Dissolve custard powder in  2 tablespoons of milk  and mix well. Lightly whisk  it into the hot milk mixture in a slow stream, whisking constantly. Cook over medium heat, stirring constantly with a wooden spoon, until custard thickens. Add few drops of Ossoro Milk Caramel Flavour and mix well.  Pour custard through a fine-mesh sieve into a large bowl, if required. Then stir in the prepared caramel.

Go through to the points mentioned above.

Once the mix of custard and caramel cools down completely. Pour it in a clean bowl, cling wrap it and make sure the cling is touching to the surface of the prepared custard.  Keep in the fridge, till its cold ( will take 3-4 hours ) 

Whip up the cream and gently fold the cream into the prepared custard mix. Make sure not to deflate the fluffy cream. 

Pour in a container and drizzle some left over caramel on the top. Cover and chill in the freezer overnight. You will have best ever ice cream to relish next day. 

Caramel Ice Cream

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