Salted Egg Ice Cream with Dulce de Leche
Let your guests wonder what that “something something” is that’s making their vanilla ice cream much more delicious!
Dessert
Ingredients
Vanilla Base Preparation
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Egg Yolk 8.0 pc
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Sugar 200.0 g
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Rock Salt (a pinch)
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Vanilla bean, split lengthwise 1.0 pc
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Fresh cream 250.0 ml
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Fresh Whole Milk; 125 mL reserved for diluting 875.0 ml
Salted Egg Flavour Preparation
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Fresh Whole Milk; 125 mL reserved for diluting
Dulce de Leche Flavour Preparation
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Dulce de Leche or store-bought heavy caramel
Preparation
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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
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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
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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
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Finishing
- Transfer into a container and seal tightly
- Freeze for 24 hours before consumption
