Fat man scoop

Fat man scoop

By
From
Salted Caramel Dreams
Makes
about 1 litre
Photographer
River Thompson

Don’t let the length of this recipe put you off, with an ice cream maker and a little patience you’ll be churning and cheering in no time!

Ingredients

Quantity Ingredient

Brown butter

Quantity Ingredient
50g unsalted butter
50g dark soft brown sugar

Salted caramel sauce

Quantity Ingredient
150g caster sugar
150ml double cream, warmed slightly
1/2 teaspoon sea salt

Ice cream base

Quantity Ingredient
540ml full-fat milk
210ml double cream
130g granulated sugar, divided in half
55g skimmed milk powder
25g cornflour
2 teaspoons good-quality vanilla extract or paste
3 large free-range egg yolks
Dry caramel

Method

  1. First, prepare a brown butter according to the instructions (see below). Once foaming and golden, add the brown sugar and stir together so the butter is fully absorbed by the sugar. Leave to one side to cool. Once it reaches room temperature, cover the pan with cling film and place in the fridge to fully chill.
  2. Next, make the salted caramel sauce for the ripple. In a medium saucepan make a dark dry caramel following the instructions. Remove the pan from the heat and add the cream and wait for the bubbling and spluttering to subside before stirring. If any undissolved lumps of caramel remain, return to a low heat and stir until all the caramel is melted. Add the sea salt. Put the pan of caramel into an ice bath or a sink of cold water and allow it to cool for around 10 minutes. Once cool, store at room temperature until needed.
  3. For the ice-cream base, add the milk, cream and half of the sugar to a large pan over a low heat. Warm the mixture until the temperature reaches 40°C. Whilst the milk and cream mixture is warming, whisk together the skimmed milk powder and cornflour in a medium bowl. When the milk/cream mix reaches temperature, remove the pan from the heat and add around half of the mix to the skimmed milk powder and cornflour. Blend vigorously using an electric or hand-held whisk. Once smooth, pour through a fine sieve back into the pan of milk mix. Stir in the vanilla extract. Return the pan to a low heat and stir continuously with a heatproof spatula, scraping the bottom of pan to make sure the mixture doesn’t catch. Heat gradually to 70°C, then remove from the heat.
  4. Whisk the egg yolks and remaining sugar together in a medium bowl until slightly foamy. Temper the egg yolks by pouring a slow, thin drizzle of the hot milk mix over the egg/sugar mix while whisking constantly. This stops the eggs from cooking too quickly but brings them up to the same temperature as the mix. Once around half of the milk mix has been added to the egg yolk mix, pour everything back into the pan through a sieve with the rest of the base, while stirring with the spatula.
  5. Return the pan to a low heat once again and stir continuously, scraping the bottom of the pan, until the base thickens and reaches 85°C – you’re looking for the texture of a fresh custard. If the base is still too thin, just keep it on the heat for another minute and it will thicken very rapidly.
  6. Once the base is thick, immediately plunge the pan into an ice bath. Leave the base to cool, stirring occasionally, until a thermometer reads 5°C. Cover with cling film and chill in the fridge for at least 4 hours or preferably overnight.
  7. Once the base has aged, remove it from the fridge along with the brown butter. The brown butter mix should now have chilled fully and will have formed a sort of ‘sugar patty’. Break the patty up into small pieces. Blend the base with a stick blender until smooth, then add the chunks of sugar patty. Blend again breifly, until the larger chunks of patty have been broken up into small, crunchy flecks.
  8. Churn the brown butter-flecked base in an ice-cream machine according to the manufacturer’s instructions (I recommend not filling the bowl of your ice cream machine over three-quarters of the way full).
  9. Once the base is frozen, remove a couple of tablespoons of ice cream and place them in a plastic tub. Pour over a ripple of salted caramel then top with some more tablespoons of ice cream. Continue layering the ice cream and salted caramel until you’ve used all the ice cream. Place a lid on the tub and put it in the freezer to hard-freeze for at least 3 hours.
  10. The ice cream is now ready to serve or can be stored in the freezer for up to 3 weeks.

Brown butter

  • For how to brown butter, follow the Brown butter recipe instructions in the Cornerstones chapter.
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