Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Desserts => Topic started by: Karonjulie on February 05, 2009, 10:58:34 am
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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.
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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 ice-cream!!!
You can taste the salt but I don't think it would matter if you didn't use sea salt.
It's 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 ice-cream not buying the dark chocolate as that can be a bit pricey.
Members' comments
Cookie1 - I used low fat milk when I made the ice-cream. It was only 100g (I think). It still tastes lovely. Very decadent. We always use lite milk here, I never buy full cream. Re the chocolate in the ice-cream, I left it out and it was fine. In fact I think I will always leave it out of that ice-cream as we really like the smoothness of it and the taste of the maple syrup.
Karonjulie - It's a very creamy and rich ice-cream and 100g of skim milk I don't think would make any difference to the texture of the ice-cream itself. Every calorie counts I guess!!
faffa 70 - This is divine, my other half made this (very proud of himself Wink ). 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.
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.
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 preserved 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.
JaneeZee - 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.
CarolineJ - I just "checked" on it. Not frozen through yet, but it was TO DIE FOR!! My husband is going to love this one.
Ceee - Made this for last night's dinner and used crushed Cadburys Flake which I just stirred through after the second whizz. I don't like frozen chocolate so these fine flakes were just right!
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.
JulieO - Made the custard last night then put in the fridge to chill overnight. Used my ice cream maker this morning to churn into ice cream and put in the freezer to firm up. We all just had a scoop to try it and it was loved by all. I think one scoop is plenty as it is a bit rich, but it does mean that it will last longer which is a good thing. The only change I made was to reduce the sugar to 250g and it was sweet enough. Great recipe, thanks for posting
Katya - 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.
CarolineW - I made this (actually, never got to finish it off - DH and DD got to it before me!). They are major, major fans of this ice-cream, just as it is before anything is added. I sprinkle pecans on the top. They won't allow me to touch it to finish it off, or to add anything (chocolate or pecans). They can't believe it could be more perfect. I agree with JulieO - very rich, so one scoop is enough.
cathy79 - Finally got around to making this today. I must admit I had doubts it could live up to the hype. How wrong was I! OMG, it's fantastic. I think it will be beautiful on Christmas Day with Christmas Pudding instead (or as well as) custard etc.
KarenH - Made this ice-cream and followed the recipe exactly - but used rapadura sugar. The flavour was lovely, but BOY was it salty!!! DH and I could barely eat it. I am absolutely certain that I only used the 2 tsp of salt recommended. I will try to salvage this batch by making a second batch tomorrow using no salt at all, and mixing the two lots together. I would have a go at making this again, but probably use a quarter of the salt recommended. Has no-one else found this too salty?
hools003 - KJH I am so glad that someone else has thought the same thing. I was beginning to think I was the only one! I think I put a comment on another thread. I made it twice and the first time I used unsalted butter and 2 tsp sea salt. The second time I used unsalted butter and about 1/2 -3/4 tsp sea salt and it was yum. The first lot tasted nice to start, then made me feel sick!!
knittercook - I am with you Karen it was way too salty for all of us, I make vanilla ice cream all the time and this one was a big disappointment.
babyw - My family loves this ice-cream. I use rapadura but less than the recipe states and I only use 1 tsp of salt. I still think its too salty but the rest of the family (DH, 6yr old and 2x2yr olds) disagree! I didn't even re-mix it the last time and it was still creamy and not icy at all.
CP - squisito! oh joy! mama mia! Someone put a lock on the fridge now (just joking - LEAVE THE FRIDGE ALONE!!!)
LeeJ - Made this one tonight, very easy recipe. I only used a few grinds of salt, so no where near the 2 tbs.
Only popped a little bit in my ice cream maker, and as someone else has said, it is like a creme brulee style ice cream, it is lovely.
Bedlam - Divine, everyone loves this ice-cream. My second batch with my ice-cream maker, poured it in feeling proud, left it for 10 mins and realized I didn't have the paddle in! Refroze the bowl, did it again. Delicious ,very soft, is this because of the whole eggs? Would it be just as soft not churning? Didn't add the chocolate and don't think it need it.
Lellyj - I haven't made this with my ice-cream maker yet, but when I made it by letting it freeze, then whipping it in the tmx, then freezing it overnight, it was firm then.
jkmt - Made this one recently - it was quite hard - likely because I forgot to give it another mix after 3 hours in the freezer. However, I loved it, and will definitely make it again (and the ginger variation when my ginger-loving Mum comes to visit!). My DS10 informed me it tasted like butter and 'I'll eat it if I have to'. I told him he didn't have to, but he seems to have happily polished it off anyway!
Gert - I like making pecans praline and adding it at the end when half frozen.
mum2miya - Oh my this ice cream is divine! My DH has just returned from Europe with a stack of Swiss chocolate so I used a block of dark choc in it. I think I dinner guests may go out and buy a TMX on the strength of this ice cream!
JD - Yes, yes, yes - this is a beautiful ice-cream, so smooth and manageable. Anyone worked out how many calories in a serving yet?
tarosuma - I tried this ice-cream but it was way too sweet for us. I think maybe though that using rapadura sugar completely changes it and even though I dropped the sugar by 50g, it was way too much sweetness still. One day I will try it with normal sugar if I have guests coming. I loved the buttery, smooth texture though.
Lilli33 - This is divine... And has plenty of sweetness with 100 g less. Hope the guests are impressed tonight. I folded before I went to bed and it was so smooth and creamy.
Reduced sugar was no problems at all. I can imagine it would be muuuuch sweeter with another 50% from what I added. Because it was caramelized nicely and coloured etc like caramel and much sweeter/richer than many. Definitely give it a go. I used Muscovado too, so that probably helped with the depth of colour.
kimmyh - Made this without the chocolate and it is awesome. So smooth and creamy and yummy.
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does it have to be sea salt and full cream milk?
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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!! :o
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lol it's only that i would have to buy full cream especially ;)
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You could add some extra cream (or butter) ;) ;) - that is what they took out of the skim milk ;) ;)
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I used low fat milk when I made the icecream. It was only 100g (I think). It still tastes lovely. Very decadent.
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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 ;D )
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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.
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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 ;))
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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.
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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.
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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.
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It is probably 35% fat cream - that is the most commonly used here in Australia. If it were 45% then Tenina would have specified.
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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!!!!!
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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.
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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.
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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?
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In a word - No.
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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.
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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.
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I agree - the quantity of salt in butter is way too little to taste.
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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.
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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????)
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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 ;D ;D ;D
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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?
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Definitely - peanut brittle or praline would be good
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It is also delicious with fresh strawberries - the maple taste compliments the strawberries.
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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! :D
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Ceee that's a great idea. We're not too fond of pieces of chocolate in icecream either. Thanks.
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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 ;D
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STEP AWAY FROM THE FREEZER AND NOBODY WILL GET HURT !!!!!!!!
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Made the custard last night then put in the fridge to chill overnight. Used my ice cream maker this morning to churn into ice cream and put in the freezer to firm up.
We all just had a scoop to try it and it was loved by all. I think one scoop is plenty as it is a bit rich, but it does mean that it will last longer which is a good thing.
The only change I made was to reduce the sugar to 250g and it was sweet enough.
Great recipe, thanks for posting. ;D
(http://i260.photobucket.com/albums/ii26/ragdoll128/Sweet/maple010-1.jpg)
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I do hope it lasts Julie. ;)
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Another gorgeous photo, Julie!!
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Is that a one cup scoop ?? looks mighty big !! and noice
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Is that a one cup scoop ?? looks mighty big !! and noice
:D No, Thermomixer, just the normal scoop size. It's sitting on a little individual butter dish. ;D
Thanks Amanda. :)
Cookie, I hope it lasts more than a couple of days too. ;D
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Thats about the size - where you put your eyes, thats about the size of it! (old Sesame Street song...)
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I made this (actually, never got to finish it off - DH and DD got to it before me!). They are major, major fans of this icecream, just as it is before anything is added. I sprinkle pecans on the top. They won't allow me to touch it to finish it off, or to add anything (chocolate or pecans). They can't believe it could be more perfect.
I agree with JulieO - very rich, so one scoop is enough.
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Finally got around to making this today. I must admit I had doubts it could live up to the hype. How wrong was I! OMG, it's fantastic. I think it will be beautiful on Christmas Day with Christmas Pudding instead (or as well as) custard etc.
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I would love to try making this icecream, and was thinking of using rapadura sugar. Do you think the flavour would be too strong with the maple syrup in it? When I make the EDC vanilla icecream with rapadura sugar, it comes out all toffee-caramel tasting just because of the flavour of the sugar .......
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Karen, I probably made it with Rapadura as that's all I've been using for over a year. As you noted, it does have a stronger caramel flavour, so perhaps try less with the maple syrup? You can always taste the mix, add more if necessary. Definitely try it!
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Made this icecream and followed the recipe exactly - but used rapadura sugar. The flavour was lovely, but BOY was it salty!!! DH and I could barely eat it. I am absolutely certain that I only used the 2 tsp of salt recommended. I will try to salvage this batch by making a second batch tomorrow using no salt at all, and mixing the two lots together. I would have a go at making this again, but probably use a quarter of the salt recommended. Has no-one else found this too salty ??? ??? ???
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KJH I am so glad that someone else has thought the same thing. I was beginning to think I was the only one! I think I put a comment on another thread. I made it twice and the first time I used unslted butter and 2 tsp sea salt. The second time i used unsalted butter and about 1/2 -3/4 tsp sea salt and it was yum.
The first lot tasted nice to start, then made me feel sick!! :(
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Hmmm. I haven't found it salty at all - in fact I may have slipped a little extra into it the last time I made it.
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I feel like I need some winter food now, and might make the Sticky Date Pudding to go with the batch of icecream which is underway. I've never made this one before but it has some good reviews and looking forward to having a taste - hope its going to be ready by tonight...
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squisito! oh joy! mama mia! Someone put a lock on the fridge now (just joking - LEAVE THE FRIDGE ALONE!!!)
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I take it that's a 5/5 CP :D :D
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squisito! oh joy! mama mia! Someone put a lock on the fridge now (just joking - LEAVE THE FRIDGE ALONE!!!)
I take it that's a 5/5 CP :D :D
You guys certainly made me laugh :D :D
Who ate the most of the ice cream CP?
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Made this one tonight, very easy recipe. I only used a few grinds of salt, so no where near the 2 tbs.
Only popped a little bit in my ice cream maker, and as someone else has said, it is like a creme brulee style ice cream, it is lovely :)
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Devine, everyone loves this ice-cream. My second batch with my ice-cream maker, poured it in feeling proud,left it for 10 mins and realized I didn't have the paddle in! Refroze the bowl,did it again. Delicious ,very soft,is this because of the whole eggs? Would it be just as soft not churning? Didn't add the chocolate and don't think it need it.
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ooooh, chocolate is really good in this if you are not watching what you eat (I tend to close my eyes with each spoonful anyway ;))
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We've never had it with the chocolate. I'll do it next time. If you reccomend it CP it must be good. ;)
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Delicious ,very soft,is this because of the whole eggs? Would it be just as soft not churning? Didn't add the chocolate and don't think it need it.
I haven't made this with my icecream maker yet, but when I made it by letting it freeze, then whipping it in the tmx, then freezing it overnight, it was firm then.
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Made this one recently - it was quite hard - likely because I forgot to give it another mix after 3 hours in the freezer. However, I loved it, and will definitely make it again (and the ginger variation when my ginger-loving Mum comes to visit!). My DS10 informed me it tasted like butter and 'I'll eat it if I have to'. I told him he didn't have to, but he seems to have happily polished it off anyway!
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I like making pecans praline and adding it at the end when half frozen.
Gretchen
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Oh my this ice cream is devine! My DH has just returned from Europe with a stack of Swiss chocolate so I used a block of dark choc in it. I think I dinner guests may go out and buy a TMX on the strength of this ice cream!
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OMG I am SOOOOO making this on the weekend!
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Having printed out this recipe 2.5 years ago, I cannot believe I have finally made it. Thanks for all those who have bumped it to keep in in my mind - today it finally got to me, just as I was going around to the shop so a couple of items went onto the list and the first stage has been done. Licking the bowl tasted pretty darn good so can't wait until tomorrow to try the finished ice-cream (without the chocolate for my first effort).
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I have some in the freezer waiting for guests this week. I have had to bury it deep so it is difficult to get it out. OMG!
Gert
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Judy it is so yum, you will love it!
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I believe I will LellyJ - might have some for breakfast tomorrow :-)) ;)
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Having printed out this recipe 2.5 years ago, I cannot believe I have finally made it. Thanks for all those who have bumped it to keep in in my mind - today it finally got to me, just as I was going around to the shop so a couple of items went onto the list and the first stage has been done. Licking the bowl tasted pretty darn good so can't wait until tomorrow to try the finished ice-cream (without the chocolate for my first effort).
I would have love to see you licking that bowl Judy,enjoy your breakfast tomorrow :D :D :D :D :D
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Let us know what you think JD. I personally think this is one of the best ice-creams EVER :D :D
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Yes, yes, yes - this is a beautiful ice-cream, so smooth and manageable. Anyone worked out how many calories in a serving yet :D :D
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JD, please don't...it will spoil it. Rather stay blissfully ignorant. We love it,mind my mob complain about my serving size. I know what is in it!
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Anyone worked out how many calories in a serving yet :D :D
I thought swearing was frowned upon on this forum. Them's mighty strong words you're touting JD. ;D ;D
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Oh, OK so we don't say the C word ;D ;D
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Oh, OK so we don't say the C word ;D ;D
Oh y'all make me SO happy to hear that!
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Hi,
I would like to try this delicious ice cream with a combination of the thermomix and the cuisinart ice cream maker.
Once the mixture is made in the thermomix, should I just chill completely, then put in the cuisinart frozen bowl and start churning for the 25-30 minutes.
Cheers,
Chris
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That's what I would do, Chris. I haven't tried it with this particular recipe but it works fine with other cutard type icecreams. Just make sure it is really well chilled first.
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cgonsalv that's what I did when I made it. Worked out fine. BTW it's TDF before it goes into the ice cream maker.
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Thanks for the advice LellyJ and Twitterpated and for introducing me to TDF ... had to google that one.
This is going to be a real challenge for me as I am very big on the whole 'tasting' aspect, so it is going to be very interesting to see if it actually gets a chance to be ice cream.
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I too googled TDF and got Tour de France and all sorts of other things before I hit the jackpot :) :)
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...see I have made this icecream and then knew exactly what it meant!
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i think im going to cave on this one ... :-\
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I had to google TDF a few times before I found it. Couldn't let it beat me.
This is on the list to make tomorrow. Hope it is TDF
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Sorry thought it was an accepted acronym. When it comes to this ice cream TDF is a guarantee. ;)
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at first i was lost then it came to me very quickly...would have known if I did more texting in english lol :)
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This is the absolute best icecream I have ever tasted! It is so popular in my house, I have to make 2 batches each time so that we never run out! I agree with everyone else it is definitely TDF!
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cgonsalv that's what I did when I made it. Worked out fine. BTW it's TDF before it goes into the ice cream maker.
OMG.............. - the amount which ended as the finished frozen icecream was reduced significantly - this could almost be put into martini glasses as a 'drink', needless to say I did not record the 'pro-points' value of this in my WW tracker!!!!!!!!!!!!! :D :D
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That seems to be a common problem with this icecream johnro. I had a little taste before putting in the machine to see what it was like and whether we would like it. Well that taste went on and on and I even had a couple of tastes when I was checking the consistency. This was then followed by a further tasting when I was putting it into a container from the freezer. Quite frankly I don't know how any ended up in the freezer at all. Let's just say that the end quantity was substantially less than what I started with. ;D ;D
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I've just made another batch of this and agree that it is very important to taste as you go, frequently. ;)
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I have this in my icecream maker right now. (http://planetsmilies.net/eat-drink-smiley-5149.gif) (http://planetsmilies.net)
Made the custard in my brand new TC last night. First thing I tried.
I followed all of the directions very carefully and did plenty of taste tests along the way.
I think what is left will be perfect. I am adding some chopped macadamias as I had made a super rich chocolate icecream just a few days ago.
I also made a vanilla custard ready to add blueberries last night. From the TC cookbook but I used egg replacement in that one. Looks like it will work fine. That is next into the icecream maker. (http://planetsmilies.net/eat-drink-smiley-5175.gif) (http://planetsmilies.net)
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You have been busy.
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I made this before my visitors arrived so I had something decadent to offer them. I also had a super rich chocolate and a blueberry iceream to choose from.
Hmm. They announced on arrival that they don't eat anything with sugar. OMG.
Anyway. After we had finished dinner last night I again offered the icecream and they decided to try it.
It went down a treat.
Tonight I was actually asked for the icecream again.
This is a definate winner.
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My sister made this into an ice cream birthday cake for dinner last night. With chopped walnuts and rawganic chocolate crumbled on top - delicious!
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What could I do with good guernsey cream that is out of date tomorrow... ice cream! I only had a 30g maple syrup but golden syrup did the rest. No vanilla, Kahlua will do. We ate a little as hot custard now waiting for it to turn into ice-cream. This is extremely sweet but still nice & buttery. Not sure I can taste the salt because of the sweetness (I rarely eat sweet things so maybe it's just me). I wonder if anyone has reduced the sugar content, but maybe that would then not be caramel?
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Ok have started this icecream going... I have reduced the sugar to 200 from 300 g, hopefully it should work out fine. The main reason is I have a batch of Jo, from quirky cooking, salted caramel with macadamia that I didn't cook quite long enough.it's hard from the freezer but softens al little too much when out. (more like taffy) so I will put this through instead of the choc. I have ground it to quite fine,and I'm not adding the salt as I feel the salt will come thru in the toffee
What do you think? Fingers crossed.
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Lilli where do you live?? Think I will come for dessert :D
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Hehehe, Adelaide. Ok so custard tasted beautiful... Even got to scrape off that little bit that had caramelized a little more on the bottom.yum. And in the freezer now. Kids are all in bed so won't whisk it tonight, but figured I can scrape it up in a couple of hours so it's not all a hard block and then do it in the morning. I couldn't leave it till tomorrow to make or it wouldn't have enough time.
Oh I'm so excited, having a fresh fruit sorbet and a decadent icecream for dessert. Funny how simple things can make such a great dessert... And a stress free night. Just doing bolognaise I think for dinner, and such cheese and fresh dips for nibbles before. Once we get the kids to bed we can start cards... Yay. Can't wait to see how the icecream tastes and it's consistency, this is the FIRST time I have ever made REAL icecream!
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I tried this ice-cream but it was way too sweet for us. I think maybe though that using rapadura sugar completely changes it and even though I dropped the sugar by 50g, it was way too much sweetness still. One day I will try it with normal sugar if I have guests coming.
I loved the buttery, smooth texture though.
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This is divine... And has plenty of sweetness with 100 g less. Hope the guests are impressed tonight.
I folded before I went to bed and it was so smooth and creamy.
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Lilli I'm really interested to know how you went with the reduced sugar.
I *need* to make some more ice cream today as the guests nearly polished off the chocolate one last night and I'm not too keen on the strawberry one from the day before... but I would like to reduce the sugar if at all possible.
My DH was busy telling our guests that we very rarely have ice cream in the freezer... can't waste a perfectly good ice cream maker by leaving it idle though can I, it just wouldn't be right.
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Reduced sugar was no probs at all. I can imagine it would be muuuuch sweeter with another 50% from what I added. Because it was caramelized nicely and colored etc like caramel and much sweeter/richer than many. Def give it a go. I used Muscovado too, so that prob helped with the depth of color.
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Made this icecream and followed the recipe exactly - but used rapadura sugar. The flavour was lovely, but BOY was it salty!!! DH and I could barely eat it. I am absolutely certain that I only used the 2 tsp of salt recommended. I will try to salvage this batch by making a second batch tomorrow using no salt at all, and mixing the two lots together. I would have a go at making this again, but probably use a quarter of the salt recommended. Has no-one else found this too salty ??? ??? ???
I am with you karen it was way too salty for all of us, I make vanilla ice cream all the time and this one was a big disappointment :'(
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It's Anzac Day, thinking of making this with Golden Syrup...
:)
Seems only fitting .....
But I may have trouble fitting into my new winter pants...
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Hi Jen the cook, welcome to the forum with your first posting. One serve of this ice-cream won't do you any harm, if you can stop at one that is. Why not pop over to Introduce Yourself on the home page and tell us a bit about yourself, how long you've had the TMX, where you live etc. That will give us all a chance to add our welcomes to you.
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I have just made this icecream (actually yesterday afternoon) and the bugger won't freeze in my deep freezer!!! I reduced the salt by 50g and put in 1.5 tsp of salt just in case it was too salty but to be honest I don't notice it much. Just mystified why it won't freeze - its now 24hrs later. Maybe I'd better check the thermostat or my freezer is over full?????? :-[
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What sort of container did you freeze it in Shadarley and was it a very deep one? Maybe metal and shallow would be the way to go next time. Give it a bit more time and see how it goes but I can't see any reason for it not to set and I have read every posting on this thread to see if anyone else had the same problem - no one did.
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I did my last batch of this using my icecream machine and it didn't freeze very hard at all. I don't know why. I haven't made it again.
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I used a glass pyrex bowl that was pretty deep. Noticed it does melt extremely quickly too. But it is a very yummy slurry to eat!
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My family loves this icecream.
I use rapadura but less than the recipe states and I only use 1 tsp of salt. I still think its too salty but the rest of the family (DH, 6yr old and 2x2yr olds) disagree!
I didn't even re-mix it the last time and it was still creamy and not icey at all.
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Made this without the chocolate and it is awesome. So smooth and creamy and yummy.
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I love a good salted caramel ice cream! Can't wait to try this one :)
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Hi all! Newbie here. Already looking up recipes to cook even before my TMX arrives! I love salted caramel ice cream! While this is close enough, I will definitely give it a try... can't wait so thank you for posting... mmm... ice cream... ;D
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Made this again and it's still delicious.
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Is there any way to make this ice-cream without eggs?
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Kerryn, do you have an icecream maker? I have one, and often make icecream with just sugar, milk, cream and some kind of flavouring. You could follow the recipe to the point where the eggs are added, and instead of adding the eggs and cooking the custard, just chill the mixture and then churn it in the icecream machine. It won't be as rich an icecream, but it should still be delicious.
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Kerry's, I use 600 cream, 200 sugar and 250 milk, plus flavouring. Wiz in TMX untill sugar is dissolved. Churn in Ice cream machine. Tonight we had peppermint crisp with 100 mls of Creme de Menth and 2 peppermin crisp bars smashed up in it.
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You certainly spoil the "Thermomix Martyr" Chookie ;) ;)
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I like the 600ml cream and a tin of condensed milk icecream. I add all sorts of things to this.
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Out of the blue, my DH asked me if I could make salted caramel icecream.
Luckily, I have my wonderful Thermie and the icecream maker that I bought due to the encouragement of forum members, so I was able to easily grant his request. I took note of everyone's comments that Judy has nicely summarised at the beginning of the post, and modified the recipe a little. I reduced the salt to 1 teaspoon of Murray river pink salt flakes and reduced the sugar to 200g of dark brown sugar. I cooked the custard at 90C for 8 minutes., and cooled it overnight before churning it in my Icecream maker.
DH is now enjoying the icecream which he has rated highly, as "it's not too sweet."