Salted Egg Ice Cream with Dulce de Leche

Name: Salted Egg Ice Cream with Dulce de Leche
Yield: 1
Ingredients: 8.0pc Egg Yolk; 200.0g Sugar; 0.0g Rock Salt (a pinch); 1.0pc Vanilla bean, split lengthwise; 250.0ml Fresh cream; 875.0ml Fresh Whole Milk; 125 mL reserved for diluting; 0.0ml Fresh Whole Milk; 125 mL reserved for diluting; 105.0g Knorr Salted Egg Powder 800g; 0.0pc Dulce de Leche or store-bought heavy caramel

Salted Egg Ice Cream with Dulce de Leche – - Recipe

Let your guests wonder what that “something something” is that’s making their vanilla ice cream much more delicious!

...

Vanilla Base Preparation

Egg Yolk 8.0 pc
Sugar 200.0 g
Rock Salt (a pinch)
Vanilla bean, split lengthwise 1.0 pc
Fresh cream 250.0 ml
Fresh Whole Milk; 125 mL reserved for diluting 875.0 ml

Salted Egg Flavour Preparation

Fresh Whole Milk; 125 mL reserved for diluting
Knorr Salted Egg Powder 800g 105.0 g
Knorr Salted Egg Powder 800g
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Dulce de Leche Flavour Preparation

Dulce de Leche or store-bought heavy caramel

Other Asian

Others

Western

Dessert

Chinese

Let your guests wonder what that “something something” is that’s making their vanilla ice cream much more delicious!

...

Preparation

Vanilla Base Preparation
- Combine yolks and sugar in a non-reactive mixing bowl
- Whip until both ingredients are well-incorporated
- In a separate sauce pot, combine milk, cream, and vanilla beans
- Bring mixture to a boil
- Turn the heat down and slowly temper the egg with the hot milk mixture
- Add the salt
- After tempering, combine the egg and the milk in the sauce pot, stirring over low heat until it thickens into creme anglaise
Salted Egg Flavour Preparation
- In a separate bowl, combine the Knorr Golden Salted Egg Powder with the reserved 1/2 cup of milk
- Add this mixture to the crème anglaise
- Let the whole mixture cool down over an ice bath
Dulce de Leche Flavour Preparation
- Transfer the cooled mixture into an ice cream machine
- Churn until almost in freeze-able consistency
- Turn the machine off and add the dulce de leche
- Turn the machine back on allowing the mixture to be completely churned
Finishing
- Transfer into a container and seal tightly
- Freeze for 24 hours before consumption