Winner of a coveted Gold award at the Taste of. Overall, the turkey ice cream was much better than we anticipated, but still a little weird. Smooth salted caramel ice cream with a salted caramel ripple and a healthy smattering of butterscotch pieces. The only thing we didn't love is that as it rehydrated in our mouths, we started to notice the meat fibers of the turkey. The bacon is completely dehydrated and coated in a lot of crunchy caramel, so it actually works pretty well. The weirdest element of this ice cream is the little pieces of candied turkey bacon sprinkled throughout. 1 tablespoon cream cheese, softened 1/3 cup granulated sugar 1 teaspoon caramel extract 3/4 cup 3/4 cup heavy cream 1 cup whole milk 1 teaspoon sea salt.

There's supposed to be cubeb pepper as well, but we've never had that ingredient before and we couldn't really pick it up. You taste a small amount of smoky turkey in the ice cream, but it's not overwhelming. The strongest flavor overall is actually thyme, which brings an intensely earthy herbal note. The gravy lookalike is, thankfully, caramel. The cranberry sauce tastes like real cranberries but is sweet enough to not be overly tart or astringent. Heat the sugar in a dry heavy-bottomed sauce pan over medium heat, stirring with a fork to heat the sugar evenly, until it starts to melt, then stop stirring and swirl the pan so the sugar melts. In a large saut pan, cook the sugar over medium. The ice cream base is swirled with ribbons of both cranberry sauce and something that looks disturbingly like turkey gravy. 20 mins Total Time: 6 hrs 50 mins Servings: 8 If you are a fan of all things sweet-and-salty, then you are going to love this Sea Salt Ice Cream recipe. Make the ice cream: In a medium bowl, combine the cashew and coconut milks, then set aside for later. Transfer the finished ice cream to an airtight container and place it in the freezer until ready to serve.First off, there's just a lot going on here which makes it hard to focus on any of the individual flavors. Caramel Sauce Caramel Sauce Whole Milk Whole Milk Sea Salt Sea Salt.

Once the mixture is cold, churn according to ice cream maker instructions. Transfer to air-tight container and refrigerate until very cold. Stir the warm caramel into the warm custard completely, leaving no streaks.Ĭover the surface of the custard mixture with a piece of plastic wrap and refrigerate until chilled throughout, at least 4 to 6 hours or up to overnight.įreeze the custard in an ice cream maker according to the manufacturer’s instructions. Gooey caramel meets sweet salted caramel ice cream. Make the vegan ice cream base: Combine coconut milk, 1 cup soaked cashews, coconut oil, and 1 1/2 cups salted caramel sauce in a high-speed blender. In a medium saucepan, heat the sugar over medium-high heat, stirring frequently. Make the salted caramel ice cream: in a large heatproof bowl. Warm the mixture over medium-low heat, stirring to help soften the caramel. Make the salted caramel ice cream: Step 1. Remove from heat and stir in the vanilla and salt. Bring to a boil and cook 3 to 5 minutes, being careful not to burn it. When the butter has melted, whisk to combine well. In a large saucepan, combine the butter and sweeteners. Our experts in Devon use West Country milk and cream to create our rich and silky small batch. Wash and dry the saucepan, and add the caramel, remaining 1/4 cup (57g) cream, salt, and vanilla. Set a medium bowl over an ice bath and set aside. Salted caramel ice cream rippled with a salted caramel sauce. Pour the custard through a fine-mesh strainer into a large bowl (a metal bowl is best). When thick enough, the custard should register 170☏ on a digital thermometer. Slowly add half the hot milk/cream mixture to the eggs, whisking constantly then pour this mixture back into the saucepan.Ĭook the custard over medium-low heat, stirring constantly, until it thickens enough to coat the back of a spoon it should never come to a boil. In a medium bowl, whisk the eggs until frothy. In a medium saucepan set over medium-high heat, bring the milk, 1 cup (227g) cream, and sugar just to a boil, stirring occasionally.

Salted ice cream