Sunday, July 19, 2009

Sundae Sunday

Chocolate is my favourite food in the whole wide world. I would take chocolate to any deserted island any time! But after chocolate, when it comes to ice cream comes CARAMEL. I love it....the luscious richness of it and that sweetness gets me every time.

Oh - did I mention that today is National Ice Cream day? So I made some ice cream to go with the salted caramel sauce I made. I still don't have an ice cream maker so I made it the old fashioned way like I did here....
Today I made David Lebovitz's Philly Style Vanilla Ice Cream. I had heard good things about it via Twitter....so I gave it a whirl. It is delicious. I love all the little specks of vanilla running through it....it's awesome. A great way to use a vanilla bean! Can you see those specks?
Salted Caramel Sauce
I used Dorie Greenspan's recipe and added some fleur de sel....
Ingredients:
1 cup sugar
3 tbsp water
1 tbsp light corn syrup
3/4 heavy cream
1 tbsp unsalted butter
1 - 2 tbsp fleur de sel
Put the sugar, water and corn syrup in a medium heavy-bottomed saucepan and stir just to combine. Heat over medium-high heat, without stirring, until the caramel turns deep amber, 5 - 10 minutes, depending on the size of your saucepan and the intensity of the heat. As the sugar is caramelizing, wipe down any splatters on the sides of the pan with a pastry brush dipped in cold water. To test the colour of the caramel, drop a bit on a white plate. Don't be timid about the colour - if it's too pale, it won't have much taste.
Lower the heat, stand back from the saucepan - because the caramel will bubble and spatter - and add the cream and butter. When the spatters are less vehement, stir to smooth and calm down the caramel. Remove the pan from the heat.
Pour the caramel into a heatproof jar and cool until it is slightly warm and still pourable before using, about 1 hour.
I added the salt after the cream and butter....I should have let it dissolve a little more...as I was pouring it out I had some salt sitting at the bottom of the pan.
This caramel sauce will keep in a covered container for about a week...if it lasts that long. The recipe says that it makes 1 cup - I ended up with more than 1 cup!
I hope that everyone is enjoying their summer....and eating lots of ice cream...especially today!
Take care,
Tania
Love Big, Bake Often

10 comments:

♥Deeba @Passionate About Baking♥ said...

Truly yum! That's great looking ice cream Tania, & yes, I can see the vanilla in there. WOW. ♥ the carmel sauce too! DIVINE!!

Pamela said...

Oh...my...Gosh!! I want some of that, and I want it NOW!! I will be dreaming of this all night. Sigh...

Nancy/n.o.e said...

Not only does it show total dedication to make ice cream without a churn, I'm totally impressed at how creamy yours turned out. And that caramel sauce? Wow. Just thinking about making caramel gives me the shakes, but I'd love to eat it!!

Megan said...

I'm with you on the chocolate part - I'd eat it any day over anything else.

BUT, caramel sounds pretty tasty as well. And I can't believe I missed National Ice Cream Day!

Erin said...

YUM yum yum! Looks amazing! Salted caramel is SO addictive.

Ellie said...

wow - looks yummy!!!

Christina said...

This looks INSANELY delicious! I am so glad I found your site (thanks to noticing you are now following me on Twitter). I too am a baking fanatic and will look at a dessert menu before a dinner menu any day.

The sauce looks so rich and delicious almost like a Dulce De Leche. mmmmm.....

will definitely be checking your blog often.

christina
www.takebackyourtable.com

J said...

Yum! Try this: For dulce de leche, submerge an unopened can of sweetened condensed milk in water and boil it for three hours. Let it cool, open the can and boom, dulce de leche.

leafy bombshell said...

zomg, in my heart... caramel comes before chocolate!

Y said...

Oh wow that looks intensely good!