Spanish · Dessert
Burnt Caramel Ice Cream
A lightened no-churn ice cream built on a deeply burnt sugar caramel cut with skim milk, folded through whipped cream and tangy Greek yogurt instead of a heavy custard base, giving the same bittersweet, smoky-sweet depth of a classic Spanish-style caramel ice cream for a fraction of the calories.
$1
20 minsPrep
6 minsCook
386 minsTotal
MediumLevel
Nutrition per serving
216Calories
4.6gProtein
12.3gFat
21.7gCarbs
21.7gSugar
0gFiber
232mgSodium
35mgChol
7.6gSat Fat
132mgPotassium
103mgCalcium
0mgIron
0.4mcgVitamin B12
0.6mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Horchata de Chufa
local
Sherry
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Spread the 35g sugar in a dry, light-coloured saucepan and melt it over medium heat without stirring, swirling the pan occasionally, until it turns a dark amber and just starts to smoke at the edges, about 4-5 minutes.
2
Off the heat, carefully pour in the warmed skim milk in a thin stream, whisking constantly — the caramel will seize and spit, so keep whisking until it melts back into a smooth burnt-caramel milk.
3
Stir in the salt, return to low heat for 1 minute to dissolve any remaining caramel, then pour into a bowl and cool to room temperature, about 20 minutes.
4
Whisk the greek yogurt and vanilla extract into the cooled caramel milk until smooth.
5
In a separate chilled bowl, whip the heavy cream with a hand mixer to soft peaks, about 2 minutes.
6
Fold the whipped cream through the caramel-yogurt base in two additions, keeping as much air in as possible.
7
Pour into a small freezer-safe tub, press a layer of cling film directly onto the surface, and freeze for at least 6 hours or until firm.
8
Scoop into two chilled bowls, 2 scoops each, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.2 oz35g dry caramelized to dark amber sugar white
- 3.2 oz90g warmed, used to deglaze caramel skim milk
- 2.1 oz60g strained, full-fat greek yogurt
- 1.6 oz45g whipped to soft peaks heavy cream
- 0 oz1g salt
- 0.1 oz2g vanilla extract
