Pierre Herme caramel ice cream (Brand 3812 ice cream maker)

Category: Culinary recipes
Pierre Herme caramel ice cream (Brand 3812 ice cream maker)

Ingredients

milk 500 g
cream-fresh (cream 33-38%) 150g (250g)
yolks 2.5 pcs (3 pcs)
granulated sugar 260 g (200 g)
butter 35 g

Cooking method

  • ... It's good to roam the world
  • With a caramel on the cheek
  • And one more bowl
  • Take with you the reserve ...
  • I wanted to post the recipe next week, but endure - there is no strength! This is just fantastic ice cream! Soft, insanely aromatic, creamy, every spoon is an explosion of taste. In the recipe I give the author's proportions, my minor changes are shown in brackets and highlighted in green. So...
  • Milk and 50g (150g) cream-fresh (I have cream 33%) beat with a whisk. Bring to a boil, remove from heat and cover.
  • The remaining 100 g of crème fraîche (cream) beat until soft peaks.
  • In a saucepan with a thick bottom, beat the yolks and 85 g of sugar.
  • Pierre Herme caramel ice cream (Brand 3812 ice cream maker)
  • Melt 35 g of sugar in a small saucepan over low heat. Repeat this process until all the sugar is gone. Cook until caramel is dark amber.
  • Pierre Herme caramel ice cream (Brand 3812 ice cream maker)
  • Remove from heat, add butter and knead, writing out a figure of eight with a spoon or whisk.
  • Gently add the whipped crème fraîche (cream), the caramel will begin to foam very strongly (!) and mix well with a whisk.
  • Whisking vigorously, pour the caramel into the hot milk.
  • While constantly stirring, pour the mixture into the egg yolks. Return the mixture to the fire and, stirring vigorously, boil until thickened, not allowing the mixture to boil.
  • Cool the cream on ice (I put the saucepan on the balcony). Refrigerate overnight.
  • Pierre Herme caramel ice cream (Brand 3812 ice cream maker)
  • The next day, pour the mixture into an ice cream maker and freeze.
  • Pierre Herme caramel ice cream (Brand 3812 ice cream maker)
  • Arrange the finished ice cream in the bowls and enjoy. Bon Appetit!
  • Pierre Herme caramel ice cream (Brand 3812 ice cream maker)
  • Ice cream stays soft even after freezing. It seemed to me too sweet, so if you are not a sweet tooth, it is better to reduce the amount of sugar (to 200 g), for the same purpose I slightly increased the amount of cream in the recipe.

Note

A source: 🔗

lesla
Marin, what diameter is your spoon and how many balls are obtained from this number of ingres? Does it taste like crème brulee?
Sonadora
Flax, spoon - 5 cm. How many balls it turns out, I can't say. The volume of the mixture before the ice cream maker is 1 liter, which means that the goose ice cream is about 1.3-1.5 liters. It resembles creme brulee, but the taste is more intense, closer to caramel sauce.
LyuLyoka
Manka, well, come on, I started ice cream! And it seems not summer But it looks very, very !!! What a nice bowl, it seems to me I also looked at this somewhere, you can not tell what kind of company, where did you get it?
Twist
Manechka! Oh, you can't be so teased! It's so delicious! Be sure to bookmark!
Natali06
Oh, you will finally finish me with such beauty!
I sit, chew shop ice cream, and you know how much I think about you ?!
Sonadora
Julia, Marisha, Natashathank you girls! I hope you will like it.

Yul, I will not tell the company, I only remember that it is Turkish. I bought it in a small shop for 35 rubles, a set of two cost about 120 (this one was out of standard, so one was sold).

Quote: Twist

It's so delicious!

Marish, I have not yet had a single ice cream disappear at such a rate. My husband ordered to cook it on NG, well, ice cream, pistachio, etc.

Natasha, special beauty today did not work, the balls are very soft, but still delicious!
Natali06
but still delicious!
But this is just the most important thing! Happy holiday to youManyasha, and all your relatives !!
Nekhai Mikolai to give you a forcefulness in the Kazka,
give you to the virgin in holy and beautiful,
give you to your friends and family,
and, nav, in the rest of the life of the boyagus!
Bo vse mi hoch trohi in the soul of boyaguzi
Nekhay Mykolaj is not a shkoda for you tsukerkiv!
Daruє liquorice, honey life of khvilini!
I, navit, if it is dark in your soul,
high nights to develop love to clean prominia!
MariS
Man, so delicious with caramel !!!
And with milk caramel, yes, in general, super (my favorite caramel and with it in my mouth I traveled all my childhood)!
Happy New Year, Manyasha!
Mar_k
Marina, every time I take your ice cream into bookmarks - while you read, you already want to! But I do not have time to repeat, I repeat! I'll do it for the new year, I'll tell you!
lesla
Quote: Sonadora

Flax, spoon - 5 cm. How many balls it turns out, I can't say. The volume of the mixture before the ice cream maker is 1 liter, which means that the goose ice cream is about 1.3-1.5 liters. It resembles creme brulee, but the taste is more intense, closer to caramel sauce.

Took to bookmarks
Sonadora
Natusya!

Marish, thank you dear! And you with the coming!

Quote: Mar_k

I'll do it for the new year, I'll tell you!
Oh, what if you don't like it? We need to rehearse. Marine, if possible, to me on "you".

Lenahopefully not in vain.
lesla
I'm sure - not in vain, but for now by hand
Ksyushk @ -Plushk @
Marina, you are a maniac, one ice cream tastes better than another.

Quote: LyuLyoka

What a nice bowl, ..... you can't tell what kind of company,

If I'm not confused, this is a MOSAIC ice cream vase from Pasabahce (Russia), the volume is about 350 ml.
Olya_
Marin, you can't be right behind you. I just planned to cook a lemon, and you laid it out even better, I take it in bookmarks, probably just before NG I will have to cook, or maybe on vacation. For you: ded_m: Thanks in advance, the ice cream is just lovely.
Sonadora
Girls, be patient a bit. Soon I will go on vacation and slow down with new recipes.

Ksyusha, am I that maniac ?!
Quote: Ksyushk @ -Plushk @

this is the MOSAIC ice cream vase from Pasabahce (Russia)
I even have such wordsov I do not know!
Ksyushk @ -Plushk @
Quote: Sonadora

Ksyusha, am I that maniac ?! I even have such wordsov I do not know!

Marish
, I've looked at more than one carriage (well, you remember, zhezh molested you), so now I can recognize almost every one "by sight".
Sonadora
Ksyusha, I'm now in the crockery departments only at them, bowls, and I look. I looked at one option, under Gzhel, but the toad is still winning.
Ksyushk @ -Plushk @
Ha, Marina, if I looked at them in a real store, my toad would have already died. Only pictures on the internet. And then my husband went to a certain address and brought what he needed, otherwise ... well, you know ...
Sonadora
Yeah, we still need it, we just need it!
Chef
Quote: Sonadora

... It's good to roam the world
With a caramel on the cheek
And one more bowl
Take with you the reserve ...
I'll play along with you. Here's how to repeat this delicacy - I'll play along
fronya40
Manyasha, ice cream class! I cooked with caramel a little bit like the mannochka recipe - my favorite! and cooking is easy! now we will test yours :-)
LyuLyoka
Quote: Ksyushk @ -Plushk @

Marina, you are a maniac, one ice cream tastes better than another.

If I'm not confused, this is a MOSAIC ice cream vase from Pasabahce (Russia), the volume is about 350 ml.
Thank you Ksyusha! It seems to me that I saw such bowls in Dixie or in Pyaterochka, I really liked it, but for some reason I didn't buy it.
Manya, and you have been indulging in ice cream for a long time, but I don’t know, I only look at bread, I’m completely behind life
Jack of all trades
Kras-Vlas
Manechkawhat a wonderful ice cream you made (no wonder)!
Please, for those who quite in the tank, in more detail:
Quote: Sonadora


Melt 35 g of sugar in a small saucepan over low heat. Repeat this process until all the sugar is gone. Cook until caramel is dark amber.
1. Will the sugar melt by itself or do you need to drip something liquid?
2. Repeat the process, pouring sugar into the already melted one, or melt each portion separately?
Sonadora
Chef, I will look forward to your resume and not only it.

Fronechka, try it. I hope, you like it.

Quote: LyuLyoka

and you have been indulging in ice cream for a long time
Oh, Yul, a few years ago I could not even imagine that I would do this and a bunch of different equipment would appear in the kitchen. And it all began with a harmless question: what kind of bread maker to buy?

Olya, the sugar will melt by itself, you don't need to drip anything. You need to pour sugar into a saucepan that has already melted (for some reason I grabbed a frying pan for this purpose), while it is better to just shake it, if you mix the mixture with a spoon, lumps will form.
Kras-Vlas
Aha, Man, thanks !!!
Kras-Vlas
Manya, I did it! As it is, this is the same with caramel, they didn't mock me!
Pierre Herme caramel ice cream (Brand 3812 ice cream maker)
Pardon, there are no bowls, we really are, on a silver platter ... And we haven't learned how to twist the balls yet ... But there are so many recipes in the tabs - there will be something to train on.
The most important thing: the ice cream is delicious, I can't believe that I was able to make such deliciousness, thank you, Manechka, for the recipe and for the science!
Sonadora
Ol, cool ice cream, smooth and soft, blooper! Thank you very much for your trust and feedback!

Quote: Kras-Vlas

As it is, this is the same with caramel, they didn't mock me!
I don't even know, judging by the picture - everything worked out!

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