Salted Caramel Ice Cream
Serves
6
Total Time
18hrs
Calories
659
The most iconic Thermomix ice cream out there...Maple syrup, salt and cream...(and a bit more!)
- Dark chocolate150 gchopped
- Raw cane sugar200 g
- Maple syrup50 g
- Unsalted butter50 g
- Vanilla bean paste2 teaspoons
- Pink himalayan salt flakes2 teaspoons
- Milk100 g
- Single cream500 g
- Egg4
Ingredients
- 1. Add raw cane sugar to the TM5 bowl
- 2. Mill with MC in place - 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 pink Himalayan salt flakes, milk and single cream to the TM5 bowl
- 6. Whisk with MC in place - 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 with MC in place - approx 1 min, speed 5
- 14. Then fold dark chocolate into the TM5 bowl
- 15. Mix - approx 5 sec, reverse speed 1
- 16. Return to cold tin
- 17. Freeze for up to 12 hours before serving
- 18. It is helpful to place frozen ice cream in the fridge for about 20 minutes prior to serving
Method
Make this recipe in the Fresco Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
