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Salted Butter Caramel Ice Cream Success-Fail

Salted Butter Caramel Ice Cream SuccessFail

Recipe: David Lebovitz's Salted Butter Caramel Ice Cream

This is the best and the worst ice cream I have made yet.

Best because the glace caramel at Berthillon in Paris is my favorite favorite ever, and David is right: the flavor of this recipe is almost exactly it. Not too-too salty, burnt enough, nothing like most American caramel ice creams (I'm looking at you, Blue Marble), which just taste like sugar. This ice cream has the complex flavor only conveyed by sugar that is cooked to precisely the right stage for its use. And for the salt, I used some of my precious fleur de sel stash from La Grand Épicerie for this ice cream. Plus-que-parfait.

Worst because the although the custard increased in volume in the machine and became slushy, it stubbornly refused to freeze into anything that wasn't liquid. David nobly responded to my depressed query about why it hadn't frozen, only saying that it was one of his softer ice creams, and that I *absolutely must* ensure my ice cream maker had been chilled for at least 24 hours. Well, this is probably the only time I'd satisfied myself with less than that; it was 20 hours, and I'm going to blame those 4 hours on the difference.

Also, I messed up the praline mix-ins. I was so paranoid about getting the custard in the freezer quickly after churning that I just sprinkled them on top rather than stirring them in, thinking the custard was so thin that they'd sink. They didn't. So instead of becoming delightful little pools of caramel within the ice cream, they liquified into a giant lake of thin caramel on top. No biggie, but this does I think contribute to the softness of the finished product itself.

That said, the photo here doesn't look *that* different from the one on David's blog. It did indeed end up firming into something like ice cream, albeit extremely soft ice cream that one must eat immédiatement. No problem!

Also not a problem: trying this one more time to see whether I can improve the consistency. Twice, even. The sacrifices we make in the name of perfection!

Posted by jess at August 21, 2012 8:45 AM | TrackBack
Comments

For what it is worth, I too found David's salted butter caramel difficult to keep firm. I think the salt doesn't help.

I just got Molly Moon's Ice Cream book yesterday, and it looks pretty amazing (imagine if Lebovitz made egg-free ice-cream). Going to try her salted caramel to see the difference.

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