Soy Sauce Caramel Ice Cream
Drygast, 2024-05-02
An unexpected combination of soy sauce and ice cream that surprises positively. Maybe the best ice cream I've made at home.
- Servings6 Portions
- AllergensEggs, Gluten, Milk, Soybeans, Wheat
- Prep Time15 min
- Rest Time1482 min
- Cook Time45 min
Description
Yes, I know - it's a combination that you might not immediately think of, but after trying it, I have to say that I was very pleasantly surprised.
There are a number of different ways to make ice cream and here I have chosen what I think is the easiest. Simply heating up (almost) all the ingredients until a certain temperature is reached and then letting the batter cool in the fridge overnight. The next day, you add a little air by using an immersion blender and then it's straight into the ice cream machine.
I have also chosen to make ice cream and caramel separately, which means that you can combine amounts a bit however you want. If you are just curious about the flavor combination, you can simply buy some vanilla ice cream and make the caramel yourself.
You CAN make ice cream without an ice cream machine, but I don't think it will as good without one. There are other types of ice cream-like desserts (parfait, semifreddo, for example) that are better suited then. With the ice cream machine you get that soft and airy texture.
When you melt sugar and make caramel, you need to be careful not to burn yourself - melted sugar is very hot.
Try to plan so that the ice cream is served 4-6 hours after it goes into the freezer from the ice cream machine - thats when it is at its best. Otherwise, it is good to let the ice cream thaw a little at room temperature 10-20 minutes after it has been in the freezer for a longer time.
Ingredients
Nutrition Facts*
| Total | Serving | 100 g | |
|---|---|---|---|
| Energy | 4295.97 kcal | 715.99 kcal | 379 kcal |
| Carbohydrates | 242.57 g | 40.43 g | 21.40 g |
| Fat | 358.41 g | 59.74 g | 31.62 g |
| Protein | 33.66 g | 5.61 g | 2.97 g |
| Sugar | 226.02 g | 37.67 g | 19.94 g |
| Salt | 6.46 g | 1.08 g | 0.57 g |
* The nutritional information provided is approximate and is calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.
Directions
- In a small saucepan - heat the sugar over medium heat while stirring gently (silicone spatula is great for this). Eventually the sugar will melt to an amber color.
- When the sugar has completely melted, pour in the butter. The charcoal will bubble so be careful not to burn yourself.
- Stir the butter around until it is completely mixed into the sugar.
- Slowly pour the cream in a thin stream while stirring. The caramel will once again start to bubble a bit and also rise so be careful.
- When everything is thoroughly mixed, turn off the heat and take the pan off the stove.
- Mix in the soy sauce and let cool.
- Put the gelatin sheet in a little cold water.
- In a medium saucepan, weigh/measure cream, milk, egg yolk, sugar, glucose syrup and vanilla powder.
- Heat on medium and whisk constantly until the batter reaches 82°C. (Max 85°C)
- Turn off the heat and take the pan off the stove.
- Squeeze out as much as possible from the water from the gelatine sheet and let it melt in the warm ice cream batter while stirring.
- Cover with plastic and let the ice cream batter cool in the fridge for about a day.
- The next day: Mix the ice cream quickly with a hand mixer (to introduce some air and make the batter smooth).
- Pour the ice cream batter into an ice cream machine and let it run for 30-40 minutes until the ice cream is smooth and firm.
- Possibly pour in a little of the caramel so it mixes lightly with the ice cream the last 20-30 seconds.
- Divide the ice cream into smaller containers with lids and then place directly in the freezer. The ice cream is best after it has been in the freezer for a few (4-6) hours.