Ice Cream Sundays: Jenis Salty Caramel Ice Cream

Yes, its not Sunday, but this recipe and one other have been hanging around too long so it’s time to share!
When I first skimmed the 200 pages of Jenis’ Splendid Homemade Ice Cream this was the one I wanted to try first and wow! It was the most incredible tasting thing that I have ever made. It was sweet, salty, creamy, cold and delicious.
This recipe is from Jeni’s signature collection and is the most popular flavour at her store. It’s the initial notes of burnt sugar, hand stirred over an open flame,that gives way to a mouthwatering salty-sweet balance. Burning the sugar over an open flame can be tricky and needs to be attempted with care, but the reward is that there is no better flavour in the world. Does that sound tempting or what?

Jenis’ Salty Caramel Ice Cream

Makes 1L (1 quart)
2 cups whole fat milk
1 tablespoon plus 1 teaspoon cornstarch

3 tablespoons softened cream cheese
1/2 teaspoon fine sea salt
1 1/4 cups heavy cream
2 tablespoons glucose syrup (
light corn syrup)
2/3 cup sugar
2 teaspoons vanilla extract
Mix two tablespoons of milk with the cornstarch in a small bowl to make a smooth slurry. Set aside. Whisk the cream cheese and salt in a separate bowl and set aside. Fill a large bowl with ice water.
As this involves a dry burn technique you need to watch the sugar closely and be ready with your cream. (The hot sugar will spit, so please be careful and use a large saucepan to minimise hot sugar spitting onto your skin). Heat the sugar in a large saucepan over a medium heat. Watch the sugar closely and when there is a full layer of melted and browning sugar on the bottom, use a heat proof spatula to move the melted sugar from the sides of the pan to the middle to help melt the sugar. Continue to push around the sugar until all of it is melted and resembles an even amber colour. When little bubbles begin to explode with dark smoke, give the sugar another moment and remove from the heat. Stirring constantly, slowly add the cream and glucose syrup to the caramel mixture a bit at the time until fully incorporated.
Return to medium heat and add the milk. Bring to a roiling boil for 4 minutes. Remove from the heat and gradually whisk in the cornstarch slurry. Bring back to a boil over medium heat and stir for about a minute until mixture is lightly thickened. Remove from heat and strain through a sieve to remove an remaining flecks of caramel.
Gradually wish the hot milk mixture into the cream cheese until smooth. Add the vanilla and whisk. Pour the mixture into a large ziplock bag and submerge into the ice water. Let cool for 30 minutes. (You can also leave in the fridge to cool for at least 4 hours).
Pour the mixture into your ice cream machine and spin until thick and creamy following the directions for your specific machine.
Pack the ice-cream into a large airtight, freezer safe container. Leave in the freezer for at least 4 hours to completely set.

15 thoughts on “Ice Cream Sundays: Jenis Salty Caramel Ice Cream

  1. I absolutely love Jeni’s! And I love it all the more that I can make it myself. I like going into the store and trying new flavors (like the Absinthe Meringue OMG), but I very much enjoy making a tub to keep in the freezer. I like to make the Salty Caramel dark and just a tad too brown. Not sure why I like the little bit of bitterness!

    • Yes I saw that flavour on her website! Wow. I would love to try it and visit her store. Not sure that I will be going to that part of the world anytime soon, but for sure its on my to do list!
      There is just something really special about salty caramel – such a great combination. Next time I make it might try to make it sugar really burnt as you say. I do like that flavour also πŸ™‚ Do you own her book?

      • Yep-another favorite of mine is the Lemon Cream. Before this, I’d had lemon sorbet but not ice cream! It’s just the right amount of tartness and sweetness. I made it many times over the winter to remind me of spring!

  2. Wow… this ice cream sounds amazing. I’ve never heard of Jenis’ ice cream before but now (after reading the comments from other readers also) I am completely intrigued! Thanks for sharing this recipe… by the way, your site is so gorgeous. Following! x

    • Yes Jeni is a true culinary genius! Such an experimenter and what I love about her book is that she gives you the knowledge and courage to experiment too!! If I lived in Ohio – I would be at her store all the time πŸ˜‰ So glad you found something intriguing. Thanks for stopping by and I look forward to your stuff!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: