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Before starting this Vanilla and Caramel Ice Cream recipe, organise the necessary ingredients for the salted butter caramel.
Place the castor sugar and glucose syrup into a saucepan...
... and cook over medium heat until you obtain a dark caramel.
Add the whipping cream (at room temperature)...
... and combine with a spatula.
Finish mixing with a whisk until homogeneous.
Add the butter cut into cubes and the fleur de sel.
Pour the caramel into a large baking sheet with raised edges so it cools down faster.
When the caramel is cold, transfer one half into a piping bag...
... which will be used for later. Keep the other half in a bowl.
For the vanilla ice cream: Organise all the necessary ingredients.
Pour the cold milk in a separate recipient.
Add the whipping cream...
... the milk powder...
... the castor sugar...
... and the liquid vanilla extract. If you are using vanilla pods, split them lengthwise and scrape the seeds out and add them to the preparation.
Mix the ingredients with a hand blender.
Transfer into a saucepan...
... and heat, without bringing to the boil. Leave to cool and refrigerate for at least 6 hours.
Pour the preparation into the ice cream maker bowl.
Make sure not to overfill the bowl. The proportions given in this recipe can be churned in one go.
Insert the paddle...
... then close with the lid and motor unit.
Turn the machine on and set the freezing time on 50 minutes.
Start the churning process.
50 minutes later, the consistency should be right.
Transfer into a separate bowl and add the dark chocolate Crispearls. Of course, you can also use white or milk chocolate Crispearls. The amount of Crispearls varies according to the crunchy effect you wish to obtain.
Add the cold caramel...
... and combine gently...
... without incorporating it completely. We want to get swirls of caramel sauce in the ice cream. Place the ice cream in the freezer at -18°C to let it set.
Using an ice cream dipper, make scoops of ice cream.
For an easier operation, dip the scooper in hot water before scooping the ice cream.
Serve the ice cream into glass ice cream bowls.
Serve as many scoops per person as you want.
Pipe some caramel sauce on top...
... and sprinkle a few dark chocolate Crispearls.
This ice cream should be served on the day it is made to ensure a delicious, smooth consistency. Refrigerate about half an hour before serving!
Due to the absence of eggs, this ice cream does not store well in the freezer.
The freezer can create ice crystals, then cause the ice cream to have a consistency that is too "icy".