SALTED CARAMEL MAPLE ICE CREAM

[Shayla]

I have now made this many times and twice had to rescue it after the eggs cooked,now I cook the custard at 90 instead of 100 for about 8 minutes - much better. I call it my frozen creme brulee ice-cream as it tastes just like that. I think it is very light due to using whole eggs instead of just the yolks and am going to experiment with more flavours using this method.
Another thing I don't buy any more!
I also prefer it without the chocolate but will try a chocolate ripple ice cream next.

[judydawn]

I'm definitely going to try this when the warmer weather arrives.  Wondering why you have to use unsalted butter then add 2 tsp salt  Any reason for this?

[Thermomixer]

In a word - No. 

[Shayla]

I often use salted butter when a recipe calls for unsalted but the salt that is added to the ice cream is a rock or sea salt and you can defiintely taste it in the ice cream. It is subtle but does add a twist.

[Katya]

I absolutely agree it does need the salt.  I tasted it and then realised I had forgotten to add the salt as it tasted incredibly sweet.  The addition of the salt adds an additional dimension.   I think you could easily use salted butter but you would still need to add the sea salt as well.

[Shayla]

I agree - the quantity of salt in butter is way too little to taste.

[Shayla]

Well yesterday we made a ginger ice cream based on this recipe. Instead of maple syrup we used ginger syrup - from preserved ginger (I also make this myself when the ginger is young) then while the ice cream was having its first freeze we chopped the preservd ginger and added it when we blitzed. We didn't add enough so more was added and then a second blitz. Now frozen and it is divine. In the end we used about 200gm preserved ginger.
Next time I make it I will weigh everything and write it up.

[faffa_70]

Yum Shayla!! Shame I would be the only one in this house that would eat it  all the more for meeeee (or is that all the more of me?)

[Caroline J]

I am making this at the moment, it's in the freezer   I am going to add some pecans in the last stage.  Can't wait for it to be ready!!!

Edited to add- OMG, I just "checked" on it.  Not frozen through yet, but it was TO DIE FOR!!  My husband is going to love this one 

[~Narelle~]

I am considering making this for dessert this week when we have guests.

I am wondering if it would be nice served in brandy snap baskets with smashed peanut brittle (or some type of toffee) on top?

[Thermomixer]

Definitely - peanut brittle or praline would be good

[Shayla]

It is also delicious with fresh strawberries - the maple taste compliments the strawberries.

[Ceee]

Made this for last night's dinner and used crushed Cadburys Flake which I just stirred through after the second whizz. I dont like frozen chocolate so these fine flakes were just right!

[cookie1]

Ceee that's a great idea. We're not too fond of pieces of chocolate in icecream either. Thanks.

[~Narelle~]

This dessert should be outlawed or included as an essential part of a daily diet.  YUM.  At the rate I'm going there'll be lucky to be any left for our visitors tonight