Salted butter caramel swirl ice cream

A recipe proposed by the team of Nigay company located in Feurs, Loire.

Logo Nigay anglais

Nigay’s team

Logo Nigay anglais

Nigay's team

A recipe proposed by the team of Nigay company located in Feurs, Loire.

Medium

Preparation: 20 min + 12h rest

Freezing: 24h

For 1.5L of ice cream

Which caramels are used in this recipe?

Salted butter caramel

Ingredients

400 mL whole milk
160 g sugar
2 pinches of salt
6 egg yolks
600 mL heavy cream
2 teaspoons of vanilla extract
250 g salted butter caramel

Directions

Bring milk, cream, sugar, salt and vanilla to a boil.
In a bowl, beat the eggs. Add them to the saucepan and warm gently until the mixture thickens.
Pack in a 1.5L recipient and store it for 12h at 4°C.

After 12h, shake the recipient, put it in the ice cream turbine.
Alternatively layer the ice cream and caramel into your container.
Keep at -18°C for 24h before serving.

To order a Box

cuisinez caramel

The first one is free!

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