Ice Cream Recipe
FROM OUR FRIENDS AT GELATO FESTIVAL vanilla bean, salted caramel, coconut sorbet (v)
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Ingredients
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Ice Cream Base
Salted Caramel Swirl
Coconut Sorbet
Method
Ice Cream Base Preparation
- 1
Make the Ice Cream Base
In a saucepan, combine the heavy cream, whole milk, sugar, and the scraped vanilla bean and pod. Heat over medium heat until the mixture is hot but not boiling.
- 2
- 3
Thicken the Mixture
Cook the mixture over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 10 minutes). Remove from heat and strain into a bowl. Cool completely, then refrigerate until chilled.
Salted Caramel Preparation
- 4
Make the Salted Caramel
In a saucepan, heat the sugar over medium heat until it melts and turns golden brown. Stir in the butter and then slowly add the heavy cream while stirring. Cook for an additional minute and then add the sea salt. Let it cool.
Coconut Sorbet Preparation
- 5
Combine Sorbet Ingredients
In a blender, combine coconut milk, sugar, lime juice, and coconut flakes. Blend until smooth.
- 6
Chill and Freeze
Pour the mixture into a shallow dish and freeze for about 4 hours, stirring every hour to achieve a smooth texture.
Final Assembly
- 7
Churn the Ice Cream
Churn the chilled ice cream base in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency.
- 8
Swirl in Salted Caramel
Transfer the churned ice cream to a container, drizzling in the salted caramel and swirling it through the ice cream with a knife.
- 9
Serve
Scoop the salted caramel ice cream and serve with a side of coconut sorbet.
