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Friday, August 13, 2010

reader recipe poll: caramel ice cream

caramel ice cream (adapted from Williams-Sonoma Frozen Desserts)
2c. heavy whipping cream, divided
1c. milk (I used skim)
3/4c. sugar
2T. water
2t. light corn syrup
1/2t. lemon juice
1t. vanilla

Freeze the bowl to your ice cream maker at least 24 hours in advance.

Combine sugar, water, corn syrup, and lemon juice in a deep saucepan over medium heat.  Stir frequently, until the sugar is completely dissolved and it's clear and bubbly.
Bring the heat to medium-high and boil, stirring occasionally, until it reaches a light brown/caramel color.
Remove from heat and slowly pour in 3/4c. heavy cream, stirring constantly as you pour.  Stir until smooth.  If the mixture doesn't become smooth, return to low heat, stirring constantly, until it smooths out.  Cool to room temperature.  Once at room temperature, stir in the milk and the remaning 1 1/4c. cream.  Return to medium heat and stir until mixed and smooth.  When it is smooth, remove from heat.  Transfer the mixture to a bowl and place in the refrigerator to chill (at least 3 hours).
Pour the chilled mixture into the ice cream maker bowl and mix according to your ice cream maker instructions.  Enjoy right away or transfer to a freezer container and freeze overnight.  Makes about 4 servings.
The problem: Unfortunately, our ice cream didn't firm up in the ice cream maker.  This has been a problem the past times we've used this ice cream maker - despite freezing the bowl and having the mixture chilled.  So we let it run in the ice cream maker, then switched it to the freezer.  It was still pretty loose when we ate it, so it became caramel milk shakes... still, the flavor was the same!  Dave really loved the ice cream/milkshake.  I thought it was a little too sweet (I'd maybe drop the sugar down to 1/2c.), but the caramel taste really stood out (in a good way).

The review:
"I'm spoiled. - Dave

Price-wise, the only real cost for these was the heavy whipping cream - everything else I had on hand in the kitchen, as it's pretty standard baking supplies.  That means this was a really really cheap dessert - just a few bucks.  While I was intimidated by the instructions at first, it really was very easy and probably only took about 15 minutes total, with a break in between to let the mixture cool to room temperature.  

Health-wise, there isn't much redeeming to these babies, but that's half the fun of it, right?!  

Do you make your own ice cream?  Have you had a similar problem to ours?

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