SEA SALT WITH CARAMEL RIBBONS
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By peter prahalis
SEA SALT WITH CARAMEL RIBBONS
Salted caramel has become the kale salad of ice cream flavors—every scoop shop has its version. I’m certainly not immune to the sweet-salty pleasures (I like kale salad, too!), but I decided to reimagine the classic. Instead of merging salted caramel with the ice cream, I spike top-quality dairy with just enough salt to bring out its nuances and make it the star of the show. Then I drizzle in luscious ribbons of caramel. Thanks to Mark Bitterman of The Meadow—my salt Yoda (see this page) and the guy who, literally, wrote the book on the subject—I learned that the type of salt you use has a major impact on the finished product. I use his own fleur de sel, which is made in Guatemala from the same salt plains famed for supplying the Mayan empire at the height of its power. I suggest you nerd out like I did, investing in a variety of sea salts from different places and sampling each one mixed with cream.
Updated at: Wed, 16 Aug 2023 19:56:06 GMT
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Instructions
Step 1
Combine ¼ cup water and the fleur de sel in a small saucepan, set it over medium heat, and cook, stirring, just until the salt has completely dissolved, less than 1 minute. Let it cool to room temperature. Put the ice cream base and the salt mixture into a bowl and whisk to combine. Pour the mixture into an ice cream maker and turn on the machine. Churn just until the mixture has the texture of soft-serve (see this page for timing ranges, depending on the machine). Put the caramel in a warm place or warm it in a small saucepan over very low heat just until it’s drizzleable, but not so warm that it’ll melt the ice cream. Quickly alternate spooning layers of the ice cream and drizzling on a generous spiral of caramel in freezer-friendly containers. Cover with parchment paper, pressing it to the surface of the ice cream so it adheres, then cover with a lid. It’s okay if the parchment hangs over the rim. Store it in the coldest part of your freezer (farthest from the door) until firm, at least 6 hours. It will keep for up to 3 months.
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