Ingredients with Measurements:
- 1 cup heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 1/2 cup salted caramel sauce
- 1/2 cup cooked crab meat, finely chopped
- 1/4 teaspoon sea salt
- 4 egg yolks
Special equipment needed:
- Ice cream maker
- Candy thermometer
Step-by-step instructions:
1. In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture reaches 170°F on a candy thermometer.
2. In a separate bowl, whisk together the egg yolks. Slowly pour in a ladleful of the hot cream mixture, whisking constantly, to temper the eggs.
3. Pour the egg mixture back into the saucepan with the remaining cream mixture. Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 5-7 minutes.
4. Remove from heat and stir in the salted caramel sauce, chopped crab meat, and sea salt until well combined.
5. Transfer the mixture to a large bowl and cover with plastic wrap, pressing the wrap directly onto the surface of the ice cream base to prevent a skin from forming. Chill in the refrigerator for at least 4 hours or overnight.
6. When ready to churn, pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions, until the ice cream is thick and creamy.
7. Transfer the ice cream to a freezer-safe container and freeze for at least 2 hours or until firm.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Chilling time: 4 hours or overnight
Freezing time: 2 hours
Temperature:
Cooking temperature: Medium heat
Chilling temperature: Refrigerator temperature
Freezing temperature: Freezer temperature
Serving size:
This recipe makes about 1 quart of ice cream, serving size may vary.
Nutritional information:
Calories per serving: 300
Total fat: 20g
Saturated fat: 12g
Cholesterol: 180mg
Sodium: 280mg
Total carbohydrates: 25g
Dietary fiber: 0g
Total sugars: 24g
Protein: 5g
Substitutions for ingredients:
- Heavy cream can be substituted with half-and-half or whole milk.
- Whole milk can be substituted with skim milk or almond milk.
- Granulated sugar can be substituted with honey or maple syrup.
- Salted caramel sauce can be substituted with regular caramel sauce or butterscotch sauce.
- Cooked crab meat can be substituted with cooked shrimp or lobster meat.
- Sea salt can be substituted with kosher salt or Himalayan pink salt.
Variations:
- Add chopped nuts, such as pecans or almonds, for added crunch.
- Use a different type of seafood, such as cooked shrimp or lobster meat.
- Add a pinch of cayenne pepper for a spicy kick.
- Drizzle additional salted caramel sauce on top of the ice cream before serving.
Tips and tricks:
- Make sure to temper the egg yolks slowly to prevent them from curdling.
- Chill the ice cream base thoroughly before churning to ensure a smooth and creamy texture.
- Freeze the ice cream in a shallow container to speed up the freezing process.
- Serve the ice cream with a sprinkle of sea salt or chopped nuts for added flavor and texture.
Storage instructions:
Store the ice cream in an airtight container in the freezer for up to 1 week.
Reheating instructions:
Allow the ice cream to soften at room temperature for a few minutes before serving.
Presentation ideas:
Serve the ice cream in a bowl or cone, topped with additional salted caramel sauce and chopped nuts.
Garnishes:
Garnish with a sprinkle of sea salt or chopped nuts.
Pairings:
Pair with a glass of sweet dessert wine, such as Moscato or Port.
Suggested side dishes:
Serve with a side of fresh fruit, such as sliced strawberries or raspberries.
Troubleshooting advice:
- If the ice cream is too soft, freeze for an additional hour or until firm.
- If the ice cream is too hard, allow it to soften at room temperature for a few minutes before serving.
Food safety advice:
- Make sure to cook the egg yolks to a safe temperature to prevent foodborne illness.
- Store the ice cream at a safe temperature to prevent spoilage.
Food history:
Ice cream has been around since ancient China, where it was made by mixing snow with fruit and honey. It wasn't until the 16th century that ice cream became popular in Europe, where it was made with milk, cream, and sugar.
Flavor profiles:
This ice cream has a sweet and salty flavor, with a hint of seafood from the chopped crab meat.
Serving suggestions:
Serve as a unique dessert at a dinner party or as a special treat on a hot summer day.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A