Caramel ice cream with Guérande flower of salt
Personnes
4
Difficulty
Medium
Preparation
50 min
Cooking
min
Budget
Inexpensive
Idéal avec Fleur de sel
Ingredients
- 35 cl de lait frais entier
- 15 cl de crème liquide
- 4 gousses de vanille
- 115 g de sucre
- 6 jaunes d’œufs
- 125 g de beurre
- 250 g de sucre vergeoise
- 410 g de lait concentré entier non sucré
- 1/2 c. à c. de bicarbonate de soude
- 1 c. à c. de Fleur de sel Le Guérandais
Preparation
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The day before, bring the milk, cream, halved vanilla pods and half the sugar to the boil in a saucepan. Leave to infuse off the heat.
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Prepare the caramel:
Melt the butter, vergeoise sugar and condensed milk in an uncovered saucepan over medium heat.From the boil, cook for 5 to 8 minutes without stirring. Remove from heat.Add the baking soda and fleur de sel. Leave to foam, then cool. -
Whisk the egg yolks with the remaining sugar until the mixture whitens. Pour the milk over the eggs. Pour back into a saucepan and return to the heat. Cook, stirring constantly, until the cream "coats" a wooden spoon. Immediately pour into a cold bowl to stop the cooking. Stir in the caramel and refrigerate overnight.
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The same day, set the mixture in an ice-cream maker according to the instructions. Once set, store in an airtight container in the freezer.
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For an even more delicious and crunchy dessert, sprinkle a little Fleur de sel just before serving. In this case, remember to reduce the amount of salt in the preparation.
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