SALTED CARAMEL MAPLE ICE CREAM

[Karonjulie]

[

]SALTED CARAMEL MAPLE ICE CREAM


300g raw sugar
50g 100% maple syrup
50g unsalted butter
2 generous tsp natural vanilla extract
2 tsp sea salt
100g full cream milk
500g cream
4 eggs
150g dark chocolate chopped (optional)





Preparation:
Place sugar into TM bowl and pulverise for 15 seconds on speed 9.

Add maple syrup, butter and vanilla and cook for 15 minutes at Varoma temp on speed 1.

Add salt, cream, milk and whisk together for 30 seconds on speed 5.

Reduce to speed 4 and add eggs one at a time.

Cook a further 5 minutes on 100 degrees at speed 4.

Pour into cold metal tin (or plastic) and freeze.

After 3-4 hours when partially frozen, remix for 1 minute on speed 5 to give a creamier consistency.

Fold through chocolate chunks after remixing on Reverse + speed 1 for a few seconds.

Pour into cold tin and freeze for up to 12 hours.

***
This recipe is from the 2009 calendar for the month of January.

Made this 3 times and you won't be disappointed.  You will never go out and buy and other icecream!!!


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[brazen20au]

does it have to be sea salt and full cream milk?

[Amanda]

does it have to be sea salt and full cream milk?

Karen, I think that ordinary salt would do, but this icecream deserves to be rich and lush and low fat would be a sin!!

[brazen20au]

lol it's only that i would have to buy full cream especially

[Thermomixer]

You could add some extra cream (or butter)  - that is what they took out of the skim milk 

[cookie1]

I used low fat milk when I made the icecream.  It was only 100g (I think).  It still tastes lovely.  Very decadent.

[CarolineW]

Hmmm, I think that I'm going to have to make this, despite the snow!  Are you bothering to add the chocolate, or are you leaving it out?  Just wondering which way tastes the best (obviously a personal opinion thing - but would like to know some personal opinions  )

[Karonjulie]

You can taste the salt but I don't think it would matter if you didn't use sea salt.    Its a very creamy and rich icecream and 100g of skim milk I don't think would make any difference to the texture of the icecream itself.   Every calorie counts I guess!!

Its yum with the chocolate and I've used it every time but next time I'm not going to use it as its rich enough with out due to the maple syrup.  Plus it also reduces the cost of the icecream not buying the dark chocolate as that can be a bit pricey.

[brazen20au]

LOl it's really not the calories and fat content i'm worried about, i swear!! (we do have lite white in teh house, just not full cream )

[cookie1]

We always use lite milk here, I never buy full cream.
Re the chocolate in the icecream, I left it out and it was fine. In fact I think I will always leave it out of that icecream as we really like the smoothness of it and the taste of the maple syrup.

[faffa_70]

This is divine, my other half made this (very proud of himself  ). He used normal salt as that was all we have in the house atm, he also added the chocolate and I must say this is very decadent!! Interesting to note that it seems to work with lite milk as that is all we have in the house and had to buy full fat especially to make this, would be more convenient not to have to.

[Shayla]

We made this at the weekend and it was delicious but I also think I will leave out the chocolate next time for a smoother ice cream. Didn't know which kind of cream to use so used half double and half whipping - also used full cream milk and sea salt.

[Thermomixer]

It is probably 35% fat cream - that is the most commonly used here in Australia.  If it were 45% then Tenina would have specified.

[JaneeZee]

I made this for Christmas morning.  We go to a Canadian friends house & traditionally have pancakes, bacon, mixed berries, maple syrup & bircher muesli - all together on the one plate!!! So I contributed this ice cream without chocolate.  I don't even like ice cream particularly OR maple syrup yet it was totally delicious.  I always use sea salt & full cream unhomogenised milk (true Cyndi O'Meara devotee!!) & used double cream for this.  Only problem was it didn't make enough!!!!!

[Katya]

Made this last night and it would have been wonderful except the ice-creamer maker broke down and I hadn't allowed enough time for it to freeze naturally in the freezer so I had to make a frozen fruit sorbet instead.  We were able to taste the ice-cream at the end of our dinner (it was still quite mushy so we just had a small bit)  and it went down a storm.  I'm looking forward to having it once it is properly frozen.
 
I used less sugar than specified in the recipe and also used semi-skimmed milk and it still tasted great.   I didn't put chocolate in but did contemplate crushing some pecan nuts in and adding them.