Baby Shower for Angela Cady
Last night i had a baby shower for a friend here in Kansas City. I did a blue & green polka dot theme and since ive been really into using my new ice cream maker attachment for my kitchen aid mixer i did an ice cream bar. It was simple and fun. I found the recipes for these ice creams in different places but i’m really excited about THIS book i treated myself to-it came yesterday and has endless options of delicious ice creams to make. I’m really excited to start trying them out.
For the shower i made Salted Caramel, Vanilla with a hint of Sage & Blueberry Basil Sorbet. We also had lime french macarons, lemonade with a hint of basil and fresh peach cupcakes with cream cheese frosting. I’ve been really into making a simple syrup – which is just bringing the same amount of sugar and water to a boil, i usually do 2 cups of each, and then after it boils i take it off the heat and as it cools i pop in some fresh herbs, basil is particularly delicious, let it steep and then remove the leaves. For my lemonade i just used a lemonade powder mix and then added 2 cups of the basil simple syrup, its so easy and gives it a hint of another flavor. I did this same thing with the vanilla ice cream- i used a basic vanilla ice cream recipe but added 1 cup of sage simple syrup.
As for the Salted Caramel Ice Cream i used THIS recipe but since she is from Europe and uses grams i converted the recipe for you here. (who measures egg yolks in grams? just tell me how many eggs please!) It also uses this weird sugar called demerara, i had considered ordering in off amazon but then scrapped the idea and wasn’t going to make this recipe at all; then we were out shopping on Thursday and they had it at Williams-Sonoma so i snatched it and gave it a try. Its seriously so good. i highly recommend it. i guess you could substitute the demerara sugar for brown sugar but i don’t know if it would taste the same.
Salted Caramel Ice Cream
In a large saucepan, we are going to make a dry caramel with the demerara. Heat the saucepan and sprinkle about half of the sugar on it. The sugar will slowly start to melt and turn brown, keep sprinkling more sugar over it until you have incorporated all of it. Stir with a wooden spoon so it caramelizes evenly. It will start to turn darker and it might even have a burnt caramel smell. This is what we want but be careful that it does not burn. Turn the heat off.
Slowly whisk half of the warm milk and cream mixture into the caramel. This mixture will start to bubble up so be careful not to add too much at once or it will over flow. Keep whisking until bubbles disappear and add the remainder of the milk.
If you feel there are crystallized caramel pieces in the bottom of the pan, turn heat on and let them melt again.
Temper the caramel mixture into the egg yolks. Pour this back into the saucepan and cook until thermometer reaches 82ºC. Be careful not to overcook it because it will curdle. Remove from heat and add sea salt. This is going to be the ice cream base.
Strain the ice cream base into a clean bowl and place it on an ice bath so it cools down quickly. Refrigerate it for at least 4 hours before churning it in the ice cream machine. I usually leave it in the refrigerator over night. Churn it according to your machines’ instructions and freeze it.
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