Salted Caramel Häagen-Dazs Style
Ingredients
g
Scaled from the original 1000 g(×1.00). Percentages stay the same.
| Ingredient | Grams | % |
|---|---|---|
| Cream | 338 | 33.75 |
| Milk | 338 | 33.75 |
| Skim milk powder | 42.2 | 4.22 |
| Egg yolk | 57.4 | 5.74 |
| Sucrose | 101 | 10.13 |
| Dextrose | 50.6 | 5.06 |
| Salted caramel sauce | 69.6 | 6.96 |
| Vanilla extract | 2.3 | 0.23 |
| Locust bean gum | 0.93 | 0.09 |
| Guar gum | 0.46 | 0.05 |
| Lambda Carrageenan | 0.23 | 0.02 |
| Mix weight | 1000 g | 100 |
Inclusions
Added after churning. Not counted in the mix weight.
| Ingredient | Grams | % of mix |
|---|---|---|
| Salted Caramel Sauce | 100 | 10.00 |
| Caramel Brittle | 100 | 10.00 |
Method
- Add all dry ingredients to a bowl and mix well
- Add milk, cream, egg yolks and caramel sauce to a pan
- Whisk in the dry ingredients
- Slowly heat to 83C/181F while stirring
- Transfer to a zip-lock bag and chill in ice water
- Age in fridge overnight or at least four hours
- Add the vanilla extract
- Run in ice cream machine
- Layer ice cream, caramel sauce and caramel brittles in a container. You will not use all the sauce or brittle from the above recipes. Add to taste.
- Stir the ice cream a little to mix the add-ins.
- Freeze
