Caramel sea salt coconut cream ice cream
1. Make sure your ice cream-making apparatus is all set up. I use a cuisinart ice cream maker that requires a person to pre-freeze the kettle for at least 6 hours beforehand. Do whatever you need to do well in advance, because this recipe is all about instant gratification. If you're making it without an ice cream maker, you can try pouring the mix into a tupperware container, popping it into the freezer, and mashing/whisking with a fork every 4-6 hours to pull some air into it 2. In a bone-dry, clean, stainless steel pan, heat your sugar over a medium flame. Stir constantly with a wooden spoon or heat-proof silicone spatula. It'll take about 8 minutes or so, but the sugar will go from being solid grains to melting and clumping, to becoming a smooth, dark syrup. Don't you dare EVER stop stirring, or it will bubble and burn. If you see the mixture bubbling, turn down the heat a smidge, just keep stirring constantly, and everything will work out. 3. As soon as the last clumps are gone, and you have a nice, smooth caramel, turn off the heat. Quickly pour in your can of full-fat coconut milk. This part is crazy- it will make a hissing noise, and the hot caramel will react immediately and seize up; part of it will become hard candy upon contact with the room-temperature coconut milk. This is ok! Once all the coconut milk has been poured in, turn the heat back on to a low flame, and stir continuously until the hard candy melts and you get a nice, smooth, even caramel. It will look like coffee with a lot of cream in it, and it will smell amazing. 4. Once the caramel is smooth and all lumps have melted, turn off the heat and remove form the stove. Stir in 1 tsp of vanilla. 5. Get your ice cream vessel ready! Grab your kettle from the freezer and assemble the ice cream maker, or get your tupperware out, or do whatever last prep you need to ready your ice cream maker. I like to assemble and turn mine on right away so it's already going by the time I approach. 6. Once your ice cream maker is ready, stir in 2 tsp sea salt (you do this after it's had some time to cool so it won't disintegrate), and pour the mixture into the ice cream maker or tupperware. 7. If using an ice cream maker, set your timer for 60 minutes, then go check on the consistency. It will probably be a velvety soft-serve, and that's good. You can pop it into the freezer to get a firmer ice cream. Store in an airtight container in the freezer. Serve sprinkled with sea salt.
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Serving Size: 1 Serving (142g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 344 | ||
Calories from Fat: 190 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.2g | 28 % | |
Saturated Fat 18.8g | 94 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 1193mg | 41 % | |
Potassium 220.6mg | 6 % | |
Total Carbohydrate 40.4g | 12 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 40.4g | ||
Protein 2g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 344
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