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Salted Caramel Ice Cream by Tenina Holder


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Ingredients

200 g

Salted Caramel Ice Cream by Tenina Holder

  • 50 g 100% maple syrup
  • 200 g raw sugar
  • 50 g unsalted butter
  • 2 teaspoon Vanilla Bean Paste
  • 2 teaspoon Pink salt flakes
  • 100 g whole milk
  • 500 gram cream
  • 4 eggs
  • 150 g dark chocolate
  • 6
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31
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Recipe's preparation




  1. 1 Place sugar into Thermo bowl and mill 15 sec/speed 9[/i].

    2 Add maple syrup, butter and vanilla and cook 15 min/Varoma/speed 1[/i].

    3 Add salt, cream, milk and whisk together 30 sec/speed 5[/i].

    4 Add eggs and beat 20 sec/speed 4[/i].

    5 Cook 5 min/80ºC/speed 4[/i].

    6 Pour into cold metal tin and freeze.

    7 After 3-4 hours when partially frozen, remix 1 min/speed 5[/i] to give a creamier consistency.

    8 Fold through chocolate chunks after remixing few sec/Reverse + speed 1[/i].

    9 Return to cold tin and freeze for up to 12 hours before serving.

    10 It is helpful to place frozen ice cream in the fridge for about 20 minutes prior to serving.

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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