Caramel Sea Salt Cheese Ice Cream

Name: Caramel Sea Salt Cheese Ice Cream
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 480g Whole milk; 20g corn starch; 42g Cream cheese; 4g sea salt; 275g Light cream; 40g (corn syrup) Rock sugar syrup; 38g Caster sugar; 1 tsp Vanilla extract

by Looking for Peach Blossom Island

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

There has never been a food that is so delicious after being burnt, it is delicious-caramel. The single-sweet white granulated sugar is boiled into brown and then made into caramel sauce. The process is very simple, but it greatly enriches its flavor and layers.
This year’s popular "Caramel Sea Salt Ice Cream" uses the perfect combination of caramel and sea salt. The sweet and salty flavors blend in the mouth. It is more attractive than simple sweet ice cream and has become the signature of many American handmade ice cream shops. product.
Now let’s take a look at how to make this "caramel sea salt ice cream" at home. There is no need for an ice cream machine or an electric whisk, as long as there is a cooking pot and a refrigerator. "

Ingredients

Caramel Sea Salt Cheese Ice Cream

1. Prepare all kinds of ingredients first. 2. A: Mix the syrup and whipped cream well and set aside.

Caramel Sea Salt Cheese Ice Cream recipe

2. B: Mix two tablespoons of milk and cornstarch, and mix well. Set aside for later use. 4. C: The cream cheese is softened at room temperature, add sea salt and mix well, and set aside.

3. Pour the white granulated sugar into a medium-sized pot and heat it over medium heat, without stirring it midway, until amber caramel is formed. 6. Use a spatula to push the edge of the sugar to the middle, so that all the sugar is heated to brown, and remove the heat. Remember not to have too much firepower. If you go overboard, it will produce a bitter taste and it will not taste good.

4. Pour 1/4 of the A mixture first, and stir evenly while pouring. When you first pour it, there will be many big bubbles like in the picture. 8. Pour in all the remaining A and stir evenly. The caramel sauce is ready.

5. Reheat the pot to medium heat, pour in the remaining milk, boil and heat it on a low heat for 2.3 minutes, then remove from the heat. 10. Pour in B and mix evenly. Turn on medium heat and heat and stir continuously until the mixture becomes viscous. Turn off the heat. If there are lumps in the mixture at this time, filter it, if not, proceed to the next step.

6. Pour the mixture into C, add vanilla extract, mix well, the ice cream slurry is ready, pour it into a mold or a large bowl. The mold I use is a large pound cake mold from Xuechu, and the indicated amount can be used to make a whole piece. 12. Next, put the ice cream slurry in the refrigerator for 2 hours, let it cool down completely, and stir well. Put it in the refrigerator again and freeze for 4 hours. You can take it out and stir it for 2-3 times until it is completely solidified. Just dig it out with a ball picker.

Tips:
1. Caramel has a wide range of uses, including toffee, pudding, pie tart, coffee, popcorn and so on.
2. The ice cream made by this formula has no additives and no egg yolk as emulsifier, so the texture is soft, with slight ice crystal particles, refreshing taste, salty and sweet balance, and a little sourness of cheese. good to eat. You can also reserve a little of the prepared caramel sauce and pour it on the dug ice cream ball to make it look more attractive.
3. I use the white granulated sugar of Ganzhiyuan brand. This screw cap sealing method is relatively moisture-proof and can ensure that the particles are uniform and not agglomerated.
In addition, I would like to remind everyone that when buying white granulated sugar, try to choose brand-name bags instead of ultra-low-priced bulk sugar. Because some unscrupulous vendors use lower-cost glucose to mix it, it is difficult to distinguish it from the appearance and taste alone. Not only can it not be used to make caramel, it also has an impact on human metabolism.