Salted butter caramel swirl ice cream
A recipe proposed by the team of Nigay company located in Feurs, Loire.
Nigay’s team
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
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.
