- Prep
- 30 min
- Cook
- 15 min
- Total time
- 45 min
- Yield
- 8 servings
- Difficulty
- Medium
- Calories
- 460 kcal
Quick summary
“An artisanal ice cream made from the traditional vanilla bean crème anglaise with milk and fresh heavy cream. Crispy pieces of aerated salted caramel with fleur de sel are incorporated for a memorable textural contrast.”
What you need to know
- Controlled cooking of the custard until it reaches 82°C coats the back of the spoon without curdling the yolks.
- The baking soda added to the hot caramel creates microbubbles that make the brittle fragile and crumbly.
- The slow infusion of the split vanilla bean perfumes the milk fat with genuine floral and woody notes.
Ingredients
Main
- cups (480 ml) Whole milk
- cups (480 ml) Fresh heavy cream (35% fat)
- unit (or 2 teaspoons of good quality vanilla extract) Vanilla bean
- units Large egg yolk
- cup (150 g) Refined sugar
- pinch Fine sea salt
- cup (200 g) Refined sugar
- cup (60 ml) Water
- tablespoons (30 g) Unsalted butter
- teaspoon Baking soda
- teaspoon Flaky sea salt (fleur de sel)
Instructions
Principal
- Prepare the Ice Cream Base: In a medium saucepan, combine the milk, heavy cream, and the vanilla bean (cut in half longitudinally and scraped, add the bean and the seeds). Cook over medium heat until it begins to simmer at the edges. Turn off the heat and let it infuse for 15 minutes. Remove the pod. The short answer is: Infusing the vanilla into the warm cream ensures deep flavor.
- Mix Yolks and Sugar: In a large bowl, beat the yolks with the sugar and the pinch of salt until you get a light and creamy mixture. This will create a stable base for the ice cream. In simple terms: A good emulsion here prevents the yolks from cooking too quickly.
- Season and Cook the English Cream: Slowly, add about a ladle of the hot cream to the yolk mixture, whisking vigorously. Continue adding the hot cream gradually until the yolks are tempered. Pour everything back into the pan and cook over low-medium heat, stirring constantly with a spatula, until the cream thickens and coats the back of the spoon (approximately 82°C/180°F). Do not boil! The secret to this recipe is: Cook the cream to the right point to avoid scrambled eggs and ensure creaminess.
- Cool the Base: Immediately, strain the cream through a fine-mesh sieve into a clean bowl. Place the bowl over an inverted bain-marie (bowl with ice and water). Stir occasionally until the ice cream base is completely cold. Cover and refrigerate for at least 4 hours, or ideally, overnight. This cooling is crucial for the texture. The most important tip is: Completely cooling the base ensures a velvety texture and prevents ice crystals.
- Prepare the Salted Caramel Crunch: Line a baking sheet with parchment paper and grease lightly. In a heavy-bottomed pan, combine the sugar and water. Bring to medium-high heat without stirring, just tilting the pan occasionally, until you get a golden amber caramel. This takes about 8-10 minutes. The professional technique is: Patience is key for a perfect caramel; do not stir, just observe the color.
- Finish the Crunch: Remove from heat. Add the butter, baking soda, and flaky salt, stirring quickly (the mixture will foam). Immediately pour the caramel over the prepared parchment paper, spreading it evenly in a thin layer. Let it cool and set completely (about 30 minutes). O erro mais comum é: Stirring the caramel too early or burning the sugar, resulting in a bitter taste.
- Break the Crunch: Once cool and hard, break the caramel into small, irregular pieces using a rolling pin or your hands. Set aside. In simple terms: Smaller pieces are easier to mix and eat in ice cream.
- Churn the Ice Cream: Transfer the chilled ice cream base to an ice cream maker. Churn according to the manufacturer's instructions (usually 20-30 minutes), until it reaches a soft-serve ice cream consistency. In the last 5 minutes, add most of the salted caramel crunch, reserving a little for garnish. The short answer is: The ice cream maker creates the airy, creamy texture.
- Freeze: Transfer the churned ice cream to an airtight container. Sprinkle the rest of the crunch on top. Freeze for at least 4-6 hours, or until firm. For better texture, remove from the freezer 10-15 minutes before serving. The secret to this recipe is: Proper freezing allows the flavors to deepen and the texture to stabilize.
Chef's tips
- Strain the crème anglaise through a fine sieve and cool over an ice bath to stop the cooking immediately.
- Do not stir the sugar syrup with a spoon during the initial boiling; just rotate the pan to caramelize evenly.
- Fold the crunchy caramel pieces into the ice cream only after the churning step in the machine so they don't melt.
Variations
- Add 50 grams of chopped walnuts or pecans to the hot caramel mixture before pouring over the parchment paper.
- Drizzle the already-plated ice cream with a warm liquid salted caramel sauce and bittersweet chocolate chips.
- Incorporate a tablespoon of bourbon or Scotch whisky into the heavy cream to intensify the adult aromatic profile.
Substitutions
- The natural vanilla bean can be substituted with two teaspoons of pure extract or concentrated vanilla paste.
- Whole milk can be replaced by type A whole pasteurized milk, maintaining the same creaminess of the base.
- The fleur de sel of the caramel can be replaced by coarse sea salt crushed at the tip of the knife into medium flakes.
How to store
Keep the ice cream in a well-sealed plastic or metal container in the freezer at -18°C for up to 1 month. Cover the surface of the ice cream with plastic wrap in direct contact before sealing to prevent ice crystals from forming.
Can it be frozen?
The ice cream requires continuous freezing to maintain its aerated and silky structure. Let the container rest in the refrigerator for 10 minutes before serving to reach the ideal temperature for scooping and softness.
What to serve with
Serve in chilled glasses with buttery tuile cookies, dark chocolate brownies, or warm apple pie. A shot of hot espresso poured over the top creates an Italian-style affogato dessert.
Frequently asked questions
Why is baking soda added to the caramel?
The baking soda reacts with the acidity of the caramelized sugar, forming carbon dioxide that leaves the slab airy and brittle.
Won't the caramel melt inside the ice cream?
Heat the caramel to the hard-ball stage; the sugar and butter content protects the crunchiness for days in the cold ice cream.
What to do if the custard boils and curdles?
Beat the curdled cream immediately in a blender on high speed for 1 minute and pass through a fine sieve.
Can I make the ice cream without an ice cream maker?
Yes, take the chilled cream to the freezer and beat vigorously with a wire whisk every 45 minutes until firm.
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