SOLIS GELATERIA PRO Mode D'emploi page 142

R E C I P E S
S A LT E D C A R A M E L I C E C R E A M
Makes approximately 1 litre
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Ingredients
1 1/2 cups (375ml) milk
7 egg yolks
1 cup (250g) sugar
3 tablespoons water
1 1/4 cups (310ml) pouring cream
1 teaspoon fine sea salt
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Method
1. Place milk into a medium heavy-based saucepan. Heat until milk just starts to sim-
mer.
2. Meanwhile beat egg yolks in a bowl until pale and thick. Slowly whisk hot milk
into the eggs. Set aside.
3. Combine sugar and water in a saucepan and stir over low heat until the sugar
has softened and started to dissolve. Increase heat to a medium-high heat, brush
down sides of saucepan to dissolve any sugar crystals and cook without stirring
until the toffee starts to turn a rich golden colour. Remove from heat and care-
fully pour in cream. Note: Mixture may splatter at this stage!
4. Return mixture to a low heat and stir until any lumps have dissolved.
5. Add egg mixture and salt and cook, stirring until mixture coats the back of a woo-
den spoon. If spoon-test is succesfull, remove the saucepan from the heat.
6. Pour mixture into a heatproof bowl, cover and refrigerate until well chilled.
7. Pour mixture into ice cream bowl. Set ice cream maker to desired setting and start
the freezing process.
8. If you don't want to eat the ice cream immediately, transfer the ice cream to a
freezer safe container and store the ice cream for up to 1 week in the freezer.
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