Burnt Caramel Ice cream (Eggless)

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Want to make a Bold and Intense-tasting,  Burnt Caramel Ice cream?

It is a super easy ice cream to whip up, without an ice cream maker or eggs. It is definitely a unique flavor and can be used to add to layered desserts to create that unique oomph, that is indescribable.

Total time is not inclusive of – optionaL

The Recipe Intro↓ has more information, related links as well as Recipe Video. If you’d like to check it out.

♦Prep time:15 MIN ♦Cook time:10 MIN ♦Yield:8 SERVES.

You can strike through ingredients, as you prep them, by clicking on the ingredient.

Ingredients:

Sugar		2/3 cup
Salt		1/4 tsp
Instant Coffee powder		1/8 tsp
Evaporated milk (not Condensed Milk)		1 can (400 gm/310ml)
Whipping cream (chilled)		400 ml
Icing Sugar		5 Tbsp
Vanilla extract		1 tsp

Method:

1. In a 2 quart saucepan, caramelize the sugar with the salt over moderate heat. Caramelize till you reach a color, (slightly darker) than regular caramel. Just bits of black around the sides. Don’t go too long, or your ice cream will turn out bitter.
2. Turn off the heat briefly. Have the ‘pot lid’ ready, and add a small amount of the evaporated milk. Cover immediately with the lid, to prevent any violent spitting of the hot caramel. Uncover, add in the remaining evaporated milk, and return to moderate heat.
3. Stir very quickly and briskly till the hardening caramel begins to dissolve into the milk. Continue -till you get an even-coloured, dark, caramel-milk, without any remaining lumps of caramel.
4. Simmer for 5 minutes till slightly thickening. Switch off the heat and allow to cool off. Then using a wire whisk (I use electric), beat till the caramel milk turns nice and frothy.
5. Pour into a freezer-safe metal bowl with a tight lid. Freeze for up to 2 hours (until the cream starts to crystallize all around the edges.
6. At this stage, use a fork to whip the mixture once again, scooping the crystallized parts into the center and folding it in. Set it back in the freezer. Repeat this process once (or twice if time permits).
7. Meanwhile, whip the whipping cream along with icing sugar and vanilla extract till you get stiff peaks.
8. Remove the caramel milk and beat it one last time but loosen it a bit more this time around.
9. Pour this into the bowl of whipped cream. Next, we need to mix together the whipped cream and the chilled burnt-caramel milk mixture. Use an immersion blender to incorporate the chilled caramel mixture into the cream faster. Continue with electric beaters just till evenly mixed through. Don’t overwhip it.
10. Pour into the metal bowl for the last & final time and chill overnight to set.
11. Scoop out the burnt caramel ice cream when time to serve it with some caramel sauce, dulce de leche, nuts, or plain.
12. It is a bold and intense ice cream and you don’t need a large serving to be thoroughly satisfied!

Burnt Caramel Ice cream (Eggless)

 

Notes:

• You could add sea salt caramel chips or chocolate chips to this ice cream before setting.
• I like to use a thin layer of this ice cream for homemade ice cream cakes, to give them a distinctive edge in the flavour department.
• More detailed video of making Whipped Cream here.
• If you like you can add praline to the ice cream before setting. making of praline is seen in this recipe.

Key Ingredients: Sugar, Whipping Cream, Evaporated Milk, Coffee, Salt, Vanilla.

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