I asked my husband what flavor he would like considering he is NOT a dessert fan. Very few pique his interest and even fewer actually become something he will eat more than a few bites of. So, off to find a caramel recipe. I knew I needed a good one, so I headed to David once again. I promise next week I'll try a new person's recipe!
So here is what I found. I figured if he liked it so much, it must be a good one. www.davidlebovitz.com/2007/04/salted-butter-c
Salted Butter Caramel Ice Cream.
First step is to make some praline that goes in at the end. Recipe calls for you to pour the caramel out just before it burns. Well, I did that, not knowing that the side of the saucepan was apparently hotter than the rest of the pan. So instead of it being poured right before it burned, the pouring actually BURNED it. So, 1/2 cup of sugar and some sea salt was wasted. Did a second batch, this time keeping in mind that it would scortch on the way out of the pan. This time was perfect. I poured it into a cookie sheet lined with reuseable parchment paper. This is the greatest invention EVER for people who cook things that do not readily come off of cookie sheets. I highly recommend getting one.
So I made that batch successful, now off to make the bigger batch for the ice cream itself. I don't know if my stove is slow, the pan wasn't big enough(I used a 4 qt, he used a 6) or what, but it seemingly took FOREVER for the caramel to form. Once it does, you add butter and salt. Fine-butter bubbled up and such, started to get hard, so I put it over heat again as suggested. several HUGE balls of candy formed that would NOT melt. Added the cream and milk. Kicked up the temp, still wouldn't melt. I figured they would just be casualties when I strained.
Added the egg yolks and, again, stirred FOREVER. I have no idea how long it was. I just knew my arm hurt.
Finally got the stuff to thicken to strain it out. Mixed it up in the last batch of milk and oh my-caramel deliciousness. I knew it would be a hit. Stuck it in the fridge and ate one of the chunks of caramel that wouldn't melt. Bonus for my time, I guess.
About 4 hours later it dawned on me I had forgotten to add the vanilla, so I whisked it in then.
6 hours later it was chilled, so I put it in the machine. Came out rich and creamy, just what ice cream should be. I was disappointed in the strawberry ice cream because it lacked this creamy texture, so I guess I know now that the custard route is the way to go for my personal taste.
Stirred in the praline, but it didn't turn to goop like David had suggested it would. Oh well!
Allowed it to harden about 1.5 hours while I made and ate dinner. My girls loved the ice cream, but spit out the praline saying it was "sour". It was SALTY, not sour, but I think it added a nice crunch and depth. I was about half way done with my bowl when I realized that I had banana bread. One of my favorite cakes is a banana caramel cake, so I figured the banana bread would be like the cake and the ice cream, well-you get the idea. Match made in heaven.
As for the hubby, he had 1 bite. Yes, all that work and 1 bite from him. But he did perk up and say "That's really good". So score one for the recipe. He didn't say "That's ok" or "ehhhh."
I read on a review that it was too sweet. Last I heard, caramel is basically SUGAR with a bit of cream, soif it WASN'T sweet, I'd be wondering what was wrong. The flavor is TRUE caramel and delightful. I like this recipe because you can eat a small portion and your sweet tooth is satisfied. Next time, I'll make it without the praline and top it with peanuts and fresh cut apples for a taste of Halloween.
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