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No ICE-CREAM machine - BUTTERSCOTCH caramel from scratch


Creamy caramel BUTTERSCOTCH ice-cream.
No ice-cream machine required.


If asked how to describe my character and personality...
no one would ever say I was boring and predictable. 

As a matter of fact, I'm actually on the extreme side of the scale.
However, boring, is exactly what I am...at least in the ice-cream land of flavours. 
I don't get more set in my ways than choosing my luscious 'lickables'.

I will almost always choose the bold flavours of chocolate, espresso and caramel or...
a blend of similars over and above any fruit flavoured ice-cream.
It's not to say that I don't enjoy these other refreshing tastes...
but, they don't hold a chance against my classic picks.

Sorbets are in a class of their own.
I'll certainly be bringing this subject up eventually.
I do make the most simple and wonderfully textured fruit sorbets.
They go from being served as a refreshing mousse...
to a solid sorbet to be eaten at later moments.
You'll have to stay tuned ;o)

Now...for my personal reasons on making this...
frozen treat without an ice-cream machine.


Well, at least I'll give you two great reasons:
First off, no need to waste your money on home chemically laced fragrances.  The cream of the caramel custard alone will aromatize your home all day.  This pleasure to my senses is unbeatable.  Too bad I don't make a batch everyday.  Well, I do alternate at times with some fabulous homemade candied ginger.
Secondly, and most importantly, is in respect to being predictable again.  I continue to get immense pleasure out of making ice-cream the somewhat old fashioned way.  That is not to say it's a pre-historic method, it is, however, a lengthier but very worthwhile process.


I'm sure, that right at this moment, the ice-cream machine addicts must be thinking that I'm off my rocker.  Don't get me wrong, I would probably enjoy making a very quick experimental treat in an ice cream machine now and then.  However, no one will give me all those sensual sensations that comes from following the paced steps that create such joy.  Most of it is done manually except for the very last step that relies on my handy food processor for a whipped smooth finish.   I do draw the line at some point ;o)













You see...
I'm not that crazy. 
I do have a life.



As are those simple and memorable moments of life...
there's a certain joyful satisfaction to manipulating all those simple ingredients.  
Then , like magic, you realize what a great product you've made.




BUTTERSCOTCH caramel 
ice-cream
yields about 4 cups


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INGREDIENTS:
(American / Metric measures)



. 4 xlarge organic egg yolks (freshest possible)
. 2 egg whites (once separated, refrigerate)
. 1 cup (200g) dark brown sugar (packed)
. 1 tsp. (5ml) 'fleur de sel' (or sea salt)
. 1 tbsp. (15ml) pure vanilla extract
. 2 cups (500ml) whipping cream 35%
. 1 cup (250ml) whole milk (1% is also fine)
. 1/8 cup (30ml) unsalted butter





PREPARATION:


Please note:
This recipe and process is very forgiving, albeit, time consuming throughout periods of the day.
I start my recipe early in the morning and finish it off sometime in the evening or the next morning.
This is my ice-cream's journey.


1. Prepare a shallow, very clean surfaced pan: sized about 9x12 inch or similar...ready to receive the very hot custard when ready.
2. In a medium saucepan...put the egg yolks, sugar, salt, and vanilla extract all at once. Whisk well until lumps disappear.
     Tip: Sugar is enhanced when frozen...therefore, contrary to thinking that it won't be sweet enough...it will be plenty sweet!
3. Add a little pour of cream and whisk again, add a little more, repeat whisking.  Now, add the rest of the cream and milk.


4. Place the saucepan on the stove top at medium-high heat.  Whisk this custard in paused intervals for at least 5 minutes. At this point the custard is pretty hot and is getting ready to get to its boiling point.  This is where you have to have the patience to keep stirring for about another 5 minutes until you see the custard thickening and rising at the same time.  However, right before the custard starts getting thicker...add the butter.  Then as you’re whisking...you’ll realize that the finishing point has arrived when the custard starts to quickly rise.  At this indication point...you should take it off the stove immediately before it spills over.
5. Pour custard into the shallow pan you prepared.  Leave the pan there aromatizing your home for about 3 hours until it is no longer warm. 
     Note: For those who have an ice-cream maker...this is where you can disregard the rest of the instructions. Ciao for now...see you later as we all enjoy a great big spoon of this decadent ice-cream together.
6. Before placing the pan into the freezer, give the custard a gentle whisk and place a piece of aluminum foil lightly covering the pan. 
7. Then, 3 hours later...take the pan out to give the slightly frozen custard another whisk or swirl with a fork.  Mix as well as you can.  Place it back in the freezer for another 3 hours or sometimes more if you're not available to finish off the full process.  Let stand in room temperature for about 10 minutes before continuing on to the next step.
8. This is where the food processor comes in handy.  Pour the egg whites that were reserved in the fridge and properly beat them until a fluffy thick texture appears.


9. Add in the ice cream custard into the processor in big chunks.  Start at medium speed...and slowly raise it to high speed.  At this point you'll start witnessing the magic. The whole mix will start rising. Beat for about 2 minutes. You're done.
     Note: for those who do not own a food processor...you can whip the cream and milk with the aid of an electric beater. Afterwards, follow the rest of the steps mentioned above.
10. Select 3-4 small quality freezer containers and pour ice-cream into them evenly. Place the containers at the back of the freezer if possible. The ice-cream will be completely ready within the next few hours. Patience once more.  Great things do come to people who have learned this art.



All this, is not to say, that maybe one day...when my laboratory can handle one more piece of equipment, I will not hesitate to get an ice cream machine.  I'll probably purchase it at the same time as the power house cake mixer.   It will however, not stop me from continuing my therapeutic method which will always reminds me of my ice-cream making roots.

How about all my Foodie Ice-cream Lovers:
Do you make homemade Ice-cream?  If so, do you have a machine?
What's your favourite (or worst 'icky') flavour?

P.S. Hubby's exact words on this ice-cream treat:
"If I were a real piglet...I would have another bowl".
Yep, he's been my picky charming piglet tester for the last 23 years.
Thanks for all the hard work honey.


Happy lickable moments...
My other baby love 'Sushi' satisfactorily agrees as well :o)

Enjoy all your flavourful wishes,
Foodessa


 Comments ... ??? ... or suggestions ... write me :o)
Claudia at: foodessa [at] gmail [dot] com


Go HERE for more SWEET creations.



Please take note on how I bake and cook...
Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  
Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)
. Use DRY cup measurements for...you guessed it...all DRY ingredients.
Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.
. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.
. OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later. 

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