COFFEE, SALTED CARAMEL AND MACADAMIA ICE CREAM
 
 
Ingredients
  • FOR THE ICE CREAM BASE:
  • 1½ cup milk (375ml)
  • ¾ cup caster (superfine) sugar (150g)
  • 1½ cups whole coffee beans
  • Pinch of salt
  • 1½ cups cream (375ml)
  • 5 egg yolks
  • FOR THE SALTED CARAMEL:
  • 200g caster (superfine) sugar
  • 60g water
  • 230g creme fraiche
  • 1 tsp sea salt
  • OPTIONAL MIX-INS:
  • ½ cup macadamias, roasted and finely chopped
Method
  1. Put the milk, sugar, coffee beans, ½ cup cream and salt in a small saucepan.
  2. Place the saucepan over a high heat and bring the milk to just under the boil.
  3. Remove from the heat, cover the pot and set aside to infuse for an hour.
  4. Pour the remaining 1 cup cream into a large heatproof bowl. Place a strainer over the cream and set aside.
  5. In a separate medium heatproof bowl, whisk the egg yolks lightly. Slowly pour the infused milk into the yolks, whisking the entire time, until combined.
  6. Return this mixture to the pot and cook, stirring constantly with a spatula, until the mixture reaches 82 C (180 F) or until it coats the back of a spoon.
  7. Remove from the heat and pour through the strainer into the cream. Discard the coffee beans.
  8. Stir the custard and cream together.
  9. Cover with plastic wrap and refrigerate until cold (preferably overnight).
  10. Meanwhile, make the salted caramel.
  11. In a medium, heavy saucepan, cook the sugar and water over a high heat, without stirring, until the sugar dissolves and turns a deep amber colour.
  12. As the mixture is heating, brush down the sides of the pan with a wet pastry brush to stop sugar crystals forming.
  13. Turn off the heat and slowly and carefully add the creme fraiche while whisking to prevent any lumps from forming. Whisk in the sea salt.
  14. Pour the caramel in a bowl and set aside to cool completely.
  15. Once the ice cream custard is cold, churn in your ice cream maker.
  16. Pour one third of the ice cream into a freezer-safe container and top with a third of the caramel and a third of the macadamias. Repeat the layering process until all the elements have been used up.
  17. Freeze the ice cream to set it, then enjoy. Makes 2 litres + mix ins.
  18. Happy baking!
Recipe by Butter Baking at https://www.butterbaking.com/2016/04/21/coffee-salted-caramel-and-macadamia-ice-cream/