Friday, 31 January 2014

Caramel Ice-Cream (Egg- and Wheat Free)

I decided this week I would try my hand at a few different ice-cream flavours, just to see how much abuse the tried and trusted condensed milk and cream formula could actually take. I made three batches of ice-cream, each with a different flavour, using the same basic formula but substituting things and seeing what would happen. Each batch was quite a success!

The first recipe I'm sharing with you is the caramel one I made. This ice-cream was a tad soft, but I know that next time I make it to reduce the amount of syrup; I have amended the recipe and shared it with you here.

☑ Soya (check for soya lecithin)
☑ Yeast
☑ Gluten
☑ Wheat
☑ Eggs
☑ Nuts

☒ Dairy
☒ Refined sugar products

  • 8 fluid ounces (225 millilitres) whipping cream, 35%-40% fat content
  • 3 fluid ounces (90 millilitres) condensed milk
  • 4 teaspoons (20 millilitres) soft dark brown sugar
  • 1 tablespoon (15 millilitres) golden syrup
  • 1 teaspoon (5 millilitres) vanilla essence
  • Pinch of salt

  • In a large mixing bowl, pour the condensed milk. Add the sugar, golden syrup, vanilla essence and salt and mix well. 
  • Pour in the cream, while stirring, then stir until it is all combined.
  • Using an electric hand mixer, whisk until it is light and a soft-peak consistency. You want to to look and feel like a mousse, basically.
  • Pour into a 2 pint (560 millilitre, 2½ US cup) pudding mould with a lid (or you can use a loaf tin and cover with cling film) and smooth out the surface. Cover and freeze for 4 to 6 hours.
  • Allow to temper for about 5 to 10 minutes before serving. Serve as a sundae with syrups, sprinkles and other nice things, on its own, or with cake.

  • You could also use maple syrup and mix in some chopped pecans for a nice American style maple pecan ice cream.

In the photos, it's quite a pale brown colour because I used light brown sugar. But, for a more caramelly, fudgy flavour, use dark brown; trust me.

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