Wednesday, 24 June 2015

Salted Caramel Ice-Cream 海盐焦糖冰淇淋(中英食谱教程)

Yum

I am using the Tovolo Ice-cream scoop which provides the perfect scoop and keeps the counter clean. 

My kids tried the Salted Caramel ice-cream at Marble Slab Creamery few weeks ago and fell in love with it. As usual, they will ask, "Mummy, can you replicate it at home?" So, I sourced on the internet and found a recipe on Epicurous which has received many good reviews from those who had tried it. Indeed this recipe did not disappoint us! We love it and it's a keeper! Do note that the mixture is still a little soft after processing it in the ice-cream maker thus you will have to crank up the freezer to freeze it firm. Without an ice-cream maker, you can also make this successfully! 

炎热的天气,害我天天都想做冰淇淋来吃。今天介绍大家这超好吃的海盐焦糖冰淇淋,你肯定不会失望的!即使没有冰淇淋机也能成功地做出!


Salted Caramel Ice-Cream
海盐焦糖冰淇淋
(english recipe adapted and modified from Epicurious, 中文食谱由Baking Taitai翻译)


Ingredients: 

1 cup (220g) sugar (I used demerara sugar)
2 1/4 cups (290g) heavy cream (divided into 1 1/4 cup + 1 cup)
1 teaspoon flaky sea salt
1/2 teaspoon pure vanilla extract
1 cup fresh whole milk
3 large eggs (I used super large eggs weighing 93g each) 






食材:
220克 糖(我用德梅拉拉糖)
2 1/4杯 (290g) 鲜奶油 (分成1 1/4杯 + 1 杯)
1/2茶匙 海盐
1/2茶匙 纯香草精
1杯 全脂鲜牛奶
3粒 大鸡蛋 (我用超大鸡蛋,重量一粒93克)




Method 方法:
1. To make caramel - heat the sugar in a pot over medium heat, stir to melt evenly until it is dark amber colour.
1。制作焦糖- 把糖放进鍋里,用中火煮溶, 搅拌至深褐色。 



 




2. Heat up 1 1/4 cup cream till it boils, then slowly add into the caramel, stir very patiently till well combined. Off heat, stir in the sea salt and vanilla extract.
2。将1 1/4杯 鲜奶油煮佛,慢慢加入焦糖,耐心地搅拌均匀。息火后,加入海盐与纯香草精。





3. In a small pot, add in the milk and remaining one cup of cream, stirring occasionally and bring to just a boil.
3。在另一个小锅,放入牛奶和剩下的1杯鲜奶油,不时搅拌至小滚。






4. Lightly whisk eggs in a bowl, add in half of the hot milk mixture in a slow stream, stirring constantly till well mixed.
4。鸡蛋稍微搅拌,慢慢地加入一半的热奶,不停地搅拌至混合。





5. Pour back into the saucepan and cook over medium heat, stirring constantly until custard starts forming and cooking thermometer measures 170 degrees Fahrenheit. (76 degree Celcius)
5。倒回小锅,用中火煮,不停地搅拌至蛋羹开始形成,烹饪温度计测量170华氏度。(76摄氏度)




6. Pour custard through a fine mesh sieve into a large bowl.
6。蛋糊倒入细网筛入大碗中。






7. Then pour into the cooled caramel and stir to mix well together.
7。然后再倒入冷却的焦糖,搅拌混合均匀。




8. Chill the mixture for 2 hours before processing it in an ice-cream maker for 50 minutes. (If you do not own an ice-cream maker, transfer the mixture into a freezer safe container and place it in the freezer. Remove after every half hour for about 4~5 times, beat with a hand whisk and put it back into the freezer to freeze till desired hardness. )
8。放入冰箱冷藏两小时后再放进冰淇淋器,搅拌50分钟。(如果没有家用冰淇淋器,倒入冷冻安全的容器,并放置在冰箱里。每半个小时从冰箱拿出来大约4~5次,用手搅拌器搅拌后再继续冷冻至喜爱的软硬度即可。)




9.The mixture will still be quite soft, chilled in freezer to firm up.
9。冰淇淋的质感仍然软,需放进冰箱冷冻。






Do give this recipe a try. If you like it, share the recipe using the social media buttons below. You may also like to subscribe to Baking Taitai's free newsletter so that you will never miss a new recipe post. You’ll get an e-mail in your inbox each time a new post is published. You can also find Baking Taitai on Pinterest FacebookInstagram and Youtube for the latest  updates.  




This post is linked to Little Thumbs Up Event : June 2015 Cream organized by Zoe from Bake for Happy Kids and Doreen from my little favourite DIY and hosted by Diana from The Domestic Goddess Wannabe


Thanks for dropping by. See you again! 


谢谢您的拜访,下次再见!

Different brand of ingredients have different composites, thus there may be a slight difference in the end result. 不同品牌的材料有不同的复合材料,所以最终成品有可能稍有不同。

“It takes time and effort to compose or translate recipes, I would appreciate it if you do not copy and pass it off as your own recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please provide a link back to the relevant post here. Thank you.”
编写或翻译食谱需要时间和精力的,请不要复制或将它作为自己的食谱。如果你想分享部落格的任何食谱,请提供在这的相关链接,谢谢。"

© Copyright 2015 bakingtaitai.blogspot.sg

11 comments :

Karen Luvswesavory said...

Hi Cheryl,
The weather is hot lately ... seeing your wonderful cold ice cream is making me drool!

Sharon 之味 said...

多了一份焦糖味,一定更香了!

Ann Low said...

Hi Cheryl, I love salted caramel ice cream. So perfect for our hot weather. Thanks for sharing your recipe :)

YF Cheng said...

thanks for sharing. it seems to be quite easy to make it. my sister and bro in law love salted caramel ice-cream so much! i hope i will be able to prepare one for them one day! :)

Linda said...

It looks really good! Thank you so much for sharing. :)

Zoe said...

Hi Cheryl,

Totally agree that this Epicurious recipe is fantastic! It is the best that I have tried so far. Your ice cream looks very intensely delicious!

Zoe

mui mui said...

Hi Cheryl,
You're such a awesome mum. Your kids are so blessed to have you.
I wish I can have a scoop of this fabulous ice cream from you :D
Slurp!
mui

Nutella said...

Hi Bakingtaitai, can I make this without ice cream maker?

Cheryl - Bakingtaitai 烘焙太太 said...

Hi Nutella, yes you can!

Nutella said...

Sorry, Bakingtaitai, do i have to wait for the mixture to cool off to room temperature before transferring it into a freezer safe container to put into the freezer?

Cheryl - Bakingtaitai 烘焙太太 said...

Yes, wait for the mixture to cool to room temperature then transfer to freezer safe container. Remember to crank up the freezer to super freeze mode for this recipe or the ice-cream will not freeze well and firm.

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