Salted Caramel Ice Cream

by

Tenina Holder

POSTED November 9, 2018 (LAST UPDATED September 24, 2021)

Serves

6

Total Time

18hrs

Calories

656

The most iconic Thermomix ice cream out there...Maple syrup, salt and cream...(and a bit more!)

recipe-image

    INGREDIENTS


  • Dark chocolate icon
    Dark chocolate

    150 g (about 1 cup)chopped

  • Raw cane sugar icon
    Raw cane sugar

    200 g (about ¾ cup)

  • Maple syrup icon
    Maple syrup

    50 g (about 2 ⅜ tablespoons)

  • Unsalted butter icon
    Unsalted butter

    50 g (about 3 ½ tablespoons)

  • Vanilla bean paste icon
    Vanilla bean paste

    2 teaspoons (about 11 g)

  • Sea salt icon
    Sea salt

    2 teaspoons (about 13 g)

  • Milk icon
    Milk

    100 g (about ½ cup)

  • Single cream icon
    Single cream

    500 g (about 2 ¼ cups)

  • Egg icon
    Egg

    4 (about 200 g)

    METHOD


  • 1. Add raw cane sugar to the TM5 bowl
  • 2. Mix - approx 15 sec, speed 9
  • 3. Then add maple syrup, unsalted butter and vanilla bean paste to the TM5 bowl
  • 4. Cook - approx 15 min, Varoma, speed 1
  • 5. Then add sea salt, milk and single cream to the TM5 bowl
  • 6. Whisk - approx 30 sec, speed 5
  • 7. Then add egg to the TM5 bowl
  • 8. Whisk - approx 20 sec, speed 4
  • 9. Cook - approx 5 min, 80°C, speed 4
  • 10. Pour content of TM5 bowl into cake tin
  • 11. Freeze - 3 hr
  • 12. Transfer content of cake tin to TM5 bowl
  • 13. Mix - approx 1 min, speed 5
  • 14. Then fold dark chocolate into the TM5 bowl
  • 15. Mix - approx 5 sec, reverse speed 1
  • 16. Transfer content of TM5 bowl to cake tin
  • 17. Freeze - approx 12 hr
  • 18. Serve

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