Jenny's Sea Salt Caramel Ice Cream
1.
Prepare 3 bowls of different sizes. Add cornstarch and about 2 tablespoons of milk in a small bowl, and mix until thick and smooth. In a medium bowl, beat the cream cheese and salt smoothly. Mix the cream and corn syrup in a leaky measuring cup. Add water and ice (more ice) to a large bowl to form an ice bath for later use.
2.
Prepare a 4 liter soup pot, put the sugar in it, heat it over medium heat until the sugar has melted and turned golden amber (see Tips: How to make caramel), remove from the heat, continue to stir and slowly add in portions Add about 1/4 cup of the cream and corn syrup mixture in the measuring cup at a time. Be careful. At this time, the caramel will make a sizzling noise and splash with the syrup. Stir until the cream mixture added for the first time is evenly blended. Add it a second time, adding in small portions like this until all the cream mixture is added to the caramel and mixed well.
3.
Put the pot back on the heat, add the milk and mix well, boil over medium-high heat until it boils, continue to cook for 4 minutes, remove from the heat, then slowly add the milk and cornstarch mixture in the small bowl while stirring, and stir well .
4.
Bring to a boil over medium-high heat and stir continuously with a heat-resistant spatula until the liquid is slightly thicker and then remove from the heat, which takes about 1 minute. If there is caramel residue in the final mixture, filter it through a sieve.
5.
While stirring, slowly pour the mixture in the pot into the cream cheese in a medium bowl, and beat until smooth. Pour the mixture into a 4 liter large sealed plastic bag of Mibaonuo, immerse the sealed bag in an ice bath, keep it upright, add more ice cubes if necessary until it cools, and cool for about 30 minutes.
6.
Pour the ice cream liquid into the freezer bucket of the ice cream machine, turn on and stir until the ice cream becomes thick and delicate. Put the ice cream in the fresh-keeping box, directly cover the surface with a piece of baking paper, and seal it with a sealed lid. Put it in the coldest part of the freezer compartment of the refrigerator and freeze for at least 4 hours.
Tips:
The dry roasting method is used to make caramel, that is, no water is added to the sugar before heating like some chefs do. The process of making caramel by dry roasting is faster, but in the process you have to observe the state of the sugar more carefully and prepare the cream in advance. The main points are as follows:
Pour the sugar into a pan and heat it. Prepare a heat-resistant spatula. Don't touch the sugar with the spatula. You must wait until a layer of melted brown liquid forms at the bottom of the pan and a small portion of unmelted white sugar remains on the top. To touch the caramel with a spatula. When it is observed that the edge of the melted syrup becomes darker in color, use a spatula to scrape the edge of the syrup to the middle to melt the unmelted white sugar as soon as possible, and continue to mix the syrup until all the sugar is melted and appears amber. When heated to the beginning of small bubbles and dense smoke, keep heating for a few seconds, and then remove from the fire. Immediately after leaving the fire, slowly pour about 1/4 cup of the cream and corn syrup mixture into the hot caramel. Be careful! The syrup will splash violently after pouring the mixture. Stir until well combined, add a little more cream and mix well, then continue adding cream in portions until all the cream mixture is added to the caramel and mixed well.
For the basic steps of making ice cream, please refer to the step diagram in "Jenny’s Basic Method of Making Ice Cream"
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