• Cream 33% - 375 g
• Milk 3.2% - 375 g
• Yolks - 6 pcs
• Boiled condensed milk - 300 g

I think you already understand what will be discussed today. It's not even a dessert, it's a delicacy with which everyone has their own story, their own memories. There is nothing softer than good regular ice cream. Dozens of textures in one ball! This is both an ice center that cools your ardor, and a viscous viscous layer outside, which is ready to grow instantly, once in your mouth, giving the very bliss for which we are waiting for summer, and a completely liquid shell that spreads including all your taste buds. Of course, ice cream is out of season, but more often than not we obediently wait for the warm season to “serve” this sweetness in the best setting. I want to talk about the simplest basic way cook this dish! We'll talk about the role of the ingredients and make a little over a kilo of awesome caramel ice cream with salt. But I do not require complex ingredients (although I will also say about them), you can make it from the simplest ingredients. But the taste that you get will be with you all summer long! Delicate notes caramel will set off the salty taste, and if you wish, you can add nuts, chopped sweets and whatever you see fit.

Someone is eating ice cream while sitting in front of the TV and cheering for their favorite heroes of a TV series or sports. Others receive it as a reward for the top five in school. Many people use it as a currency for disputes and bets. But with a bucket of this ice cream, you can please your friends and loved ones, having the reputation of being professionals in the field summer bliss! Of course, ice cream can be made by hand, but just in case, I will tell you how to make it easier and faster using the example of the BORK E801 ice cream maker. I liked it for its independence and good performance. And besides, I can make a sorbet from my favorite berries, frozen yogurt or gelato in it, I generally keep quiet about the usual types of ice cream - this is a real mini-factory on your table! If the thought of ice cream gives you goosebumps, then # Let's cook!

First, combine cream (375 g), milk (375 g) and boiled condensed milk (300 g) in a saucepan. Instead of boiled, you can take the usual one, but then I would add vanilla extract (natural, 20 grams) or flavor with a couple of vanilla pods. If you want complete aesthetics, prepare the caramel (thicker) yourself! Put on the stove and heat.

Place the yolks in a bowl and stir well until smooth.

When the liquid ingredients are hot enough, stir until smooth. Remove from the stove and gently pour 200 grams into the yolks, stirring constantly with a whisk. We are afraid that the yolks will curl up, so we do not pour the whole mass and stir it with a whisk.

After that, you can pour in another half of the liquid and mix well again.

Then return the resulting melange to the saucepan.

Stir well again with a spatula.

And pour it into an ice cream bucket.

Cold theory

The main feature of ice cream is that the milk mass should be sufficiently cooled and homogeneous, but not too hard. Something in between liquid and ice.

To obtain such a consistency, it is necessary to cool and stir the ice cream base at the same time. Without stirring, the mass will not solidify evenly, as a result of which unpleasant ice crystals will form. There will be no pleasure in eating such ice cream.

The enemy of ice cream is ice crystals, which will necessarily form if the solidifying mass is not constantly interfered with. The main function of any ice cream maker is to freeze and stir at the same time. To get ice cream without using an ice cream maker, you will need to go outside in winter (you need low temperatures) and knead the mass with a mixer for 30-40 minutes. In the summer, you have to put the mass in the freezer for 5 minutes, then take it out and stir it quickly so that the mass does not heat up again. Such cycles will need to be applied at least 30.

In principle, it is possible, but it is worth considering ...

We set the hard ice cream mode and start the cycle. Detailed overview ice cream maker BORK E801, its advantages and functionality is possible.

This is what we will have in the beginning.

And this is the final! Delicate, homogeneous ice cream.

It is best to let the ice cream freeze completely in the freezer. And then use it, it will be even softer and tastier!

And if you take a waffle cone, well ... then you just disappeared ...

Spoon

You cannot even imagine how difficult it is sometimes to find the simplest tool, for example, an ice cream spoon. Good, correct. And it's not just aesthetics beautiful presentation... Real spoons (stingy from the word scoop) collect ice cream, spinning its mass in a whirlwind. Therefore, the whole ball turns out to be quite delicate, airy and melts as it should. All thanks to the alternation of soft and cold layers. And if you buy yourself a stingy spoon, change your life for the better forever.

Of course, I wanted not only functionality, but also beautiful appearance... Only metal, the most streamlined body and a comfortable handle. You will laugh, but for this I had to go to Moscow. There I found her:

I fell in love instantly and bought it immediately. At home, it turned out that the Zeroll spoon is not as simple as it looks. A special liquid is poured inside the handle to maintain the temperature. It turns out that if you hold such a spoon in hot water, it will maintain this temperature for a long time. This makes it easier to collect ice cream. But the most interesting thing is that the balls will be larger and more airy (due to the fact that the spoon reduces the pressure in the ice cream mass). Here's a little life hack for ice cream boutiques!

Note to the hostess

I advise you to cook the caramel yourself, it can be used as a substitute for condensed milk (then cook it thicker) or as a caramel sauce to get you completely crazy. there is!

And here's a little about what ingredients are important for making good ice cream!

Milk

To prepare ice cream, use whole milk, it is also allowed to use low-fat varieties milk, but the result will be worse. Skimmed milk can be used as a substitute in recipes where brewing is not required. Low fat milk gives a high chance of separation during brewing.

Sugar

It is recommended to use in all recipes icing sugar because it dissolves easily and reduces the formation of ice crystals. It is possible to use and white sugar, but this slightly increases the time of its dissolution. When calculating the amount of sugar in ice cream, keep in mind: the more sugar is added, the lower the freezing point of the water in the mixture will be, which will prevent large, hard, hard-to-remove lumps from forming in the frozen dessert.

Cream

The cream gives the ice cream its butteriness and softness. Heavy cream usually have additives such as gelatin (of animal origin) to thicken and increase shelf life. Low fat cream can only be used in recipes that do not require brewing.

Eggs

Eggs add volume to the ice cream, stabilize and emulsify the mixture. Egg yolk contains lecithin, which acts as an emulsifier to bind fat globules. It is not recommended to use old eggs, especially if you are not boiling the mixture.

Alcohol

Alcohol interferes with the freezing process, so if alcohol is present in your dessert recipe, try to add it at the end of the cooking process.

Foto: "MK-Estonia"

In the summer, more and more supermarket shoppers linger around ice cream fridges. This refreshing dessert is loved by both adults and children. "MK-Estonia" decided to find out which caramel ice cream is not only tasty, but also harmless.

Ice cream - universal dessert... It is both tasty and satisfies hunger, and contains many substances useful for the body, such as vitamins A, B, D, E, P, potassium, phosphorus, zinc, sodium. Many doctors are convinced that ice cream brings relief to people suffering from gastritis and stomach ulcers - it reduces acidity, thereby relieving acute pain. Its milk components contain the amino acid L-tryptophan, which stimulates the production of the hormone serotonin. Together, these substances are mood-lifting and have a calming effect.

Nevertheless, experts believe that ice cream is not useful for everyone. First of all, because of his high calorie content(100 g of the product can contain up to 500 kcal) and sugar content in it, ice cream is not recommended for people suffering from overweight as well as sick diabetes mellitus... The caramel ice cream we tested contains from 180 to 330 kcal / 100 g.

Ice cream can be soft or seasoned - it's about the production method. Soft ice cream is never colder than -5 ° C, it cannot be stored for a long time, and it tastes very delicate. Hardened ice cream is frozen at factories down to -25 ° C and can be stored as such whole year... It is very dense and hard.

Everyone knows that real ice cream should not contain vegetable fats such as palm or, for example, Coconut oil... Fortunately, the ice cream we tested itself does not contain vegetable fats... However, they are found in additives present in ice cream: glaze, cups, syrups. Therefore, in order to avoid meeting with fats altogether vegetable origin, it is better to choose the most primitive ice cream without additives, syrups and other things.

During testing, we evaluated the smell, taste, texture of ice cream, as well as how it melts (if the product breaks down into fractions and water is separated, then the ice cream is of poor quality).

Rainbow
caramel vanilla ice cream with caramel sauce and chocolate-covered almond crumbs, 499 g
Price: 5.28 euro / kg

Made in Germany

The ice cream looks and smells delicious. In the aroma, some aromatic additives are barely caught. Ice cream is rather fatty and sweet - not for everybody. Possesses creamy taste with a caramel flavor. The consistency is homogeneous, it melts well, naturally, like natural.
Rating: 3.5 out of 4

Maius
creamy ice cream with caramel flavor, caramel filling and hazelnuts in a waffle cup, 75 g
Price: 8.67 euro / kg
Made in Lithuania
A glass of ice cream smells strongly of waffle and crème brлеlée, not caramel. There is no caramel in the taste either - pure crème brulee, although quite tasty. There are many nuts inside. The ice cream has a pleasant, uniform consistency and melts well.
Rating: 3 out of 4

Väike tom
caramel ice cream with caramel filling in a waffle cup, 70 g
Price: 8.57 euro / kg
Made in Estonia
Ice cream has a pungent smell. The taste is also unnatural, it seems somehow chemical. At a fairly warm temperature, it almost does not melt, remains dense and does not look like ice cream in consistency.
Rating: 2 out of 4

Ingman viva
creamy ice cream with caramel flavor, 50 g
Price: 10 euro / kg
Made in Lithuania
The only caramel popsicle we found in stores. It melted during transportation. But it still turned out to be very tasty. Both the smell and taste are very delicate. The ice cream is moderately sweet and caramel, has a pleasant delicate texture and melts like cream. And although this ice cream turned out to be the most expensive, in terms of the totality of indicators, it was this ice cream that became the leader.
Rating: 4 out of 4

Balbino
creamy caramel ice cream, 480 g
Price: 6.23 euro / kg
Made in Estonia
Smells like ice cream from childhood, natural smell. The ice cream melts well, but the melted one feels too greasy. The taste is pleasant, but some may find it too sweet. The consistency is homogeneous and pleasant.
Rating: 3.5 out of 4

TOP

Balbino Classiс
vanilla ice cream with caramel flavor, 250 g
Price: 7.40 EUR / kg
Made in Estonia
The ice cream in the container looks very appetizing, but no smell is felt. The taste is pleasant, rich caramel. The ice cream melts well, as it should. The consistency is homogeneous, but due to the caramel crumb, it seems that sand will hold together on the teeth. If the similar effect from the filler does not bother you, then you should like the ice cream.
Rating: 3 out of 4

Ingman super viva
creamy ice cream with condensed milk flavor, caramel filling and crispy crumbs, glazed with biscuit flavor, 95 g
Price: 9.79 euro / kg
Made in Lithuania
The horn does not smell, oddly enough, of anything. The ice cream itself is delicious, but it doesn't look like caramel, more like the taste of butterscotch. But the glaze is not very pleasant to the taste. Ice cream melts well and has a pleasant texture.
Rating: 2.5 out of 4

Ingman superviva
creamy ice cream with caramel flavor in cocoa-nut glaze, 113 g
Price: 7.42 euro / kg
Made in Lithuania
Ice cream smells good, makes you want to taste it. The taste of ice cream is also pleasing, but not with caramel, but with some kind of crème brлеlée. Some may find it too sweet. The consistency is homogeneous, the ice cream melts correctly, but rather slowly compared to other samples.
Rating: 2 out of 4

Watering for cakes, decorating a cake, topping for ice cream, sauce for desserts - why not liquid caramel in the household! The recipe for a viscous sweet mass was invented a long time ago, more than two thousand years ago, in India. crushed into porridge and, flooded with water, cooked caramel. Since that time, humanity has been enriched with dozens of names of sweets, which contain caramel. This is stuffed, and toffee, and candies. And of course, everyone's beloved cockerel on a stick since childhood. They learned to make this sweetness in an artisanal way even before the revolution. You don't need much wisdom here: you cook thick syrup, pour it into a greased form, cool it ... But how to make the caramel stay liquid? This art has its own secrets. And we will reveal them to you in this article.

A little chemistry

First, let's figure out what caramel is. This is a French word. It means anything made from sugar cane. Chemically, caramel is glucose, sucrose and maltose. In factory production, it is prepared like this. Heat the sugar with starch syrup in a ratio of two to one. Sometimes an inert syrup is used. In this case, the final product contains less glucose (it is partially replaced by fructose) and is more hydroscopic. Once the caramel is cooked, it is very plastic. Any shape can be created from it. But as soon as it cools down, it becomes hard. How to make liquid caramel? To do this, you need to stop the sugar crystallization process. Any acid can cope with this task. In cooking, of course, not sulfuric and similar chemicals are used. The choice of acids that are not harmful to the human stomach is small: lemon juice, vinegar, dry wine.

Culinary experts often think: how to decorate your multi-layered masterpiece in an original way? Caramel comes to their rescue. You can give it any color you want using food colors(but it will be better for your health to leave a beautiful amber shade of melted sugar). Warm caramel is elastic like plasticine. Under the skillful hands of the sculptor, she turns into the most intricate figures that can be used to decorate a cake. One more interesting way- for protein or butter cream apply intricate thread patterns while the caramel is liquid. The recipe for such a lattice is elementary. We cook thick syrup. We check the readiness with a drop: dropped into a glass with cold water, it does not dissolve, but remains a soft elastic ball. Lubricate the surface (preferably glass) with oil. We scoop the hot caramel with a spoon and apply it to the surface in the form of a lattice, inscriptions and similar decorations.

Cooking liquid caramel

We've already hinted at how sugar crystallization can be avoided. But to lemon juice or blame we'll be back. In the meantime, we put a ladle on the fire. It must have a thick bottom - this is an indispensable condition. The handle of the dishes is needed for our safety - the caramel is very hot and tends to splash violently. As soon as the ladle is hot enough, add sugar and water. The proportion of these two ingredients is pretty straightforward. For every one hundred grams of sweet sand, a spoonful of water is needed to make liquid caramel. The recipe recommends taking but, given its considerable price, you can get by with white. Do not mix - a spoon, especially a metal one, is contraindicated in the process of caramel making. Just let the sugar melt over medium heat. After a couple of minutes, the sugar will begin to melt. Liquid forms around the edges. Then gently move the ladle in a circular motion so that the syrup captures more of the still unmelted granulated sugar... When the whole mass becomes liquid, its color changes to dark amber and a caramel aroma appears, pour in the acid. For two hundred grams of sugar, the juice of half a lemon is enough.

Liquid caramel for future use

The mass prepared according to the above recipe still thickens too much when it cools completely. And how you want to have at home topping for ice cream, puddings, pancakes. And for this we need liquid caramel. We give the recipe for its preservation in the state of a viscous mass here. It resembles the way of making hard caramel. But if you want the mass to remain liquid, you need to make sure that the sugar is not overcooked. It should not be allowed to acquire a brownish mass. The silicone brush should be immersed in hot water from time to time and brush off any crystals that have formed from the side of the ladle. If you notice that the mass still began to thicken too much, add a couple of tablespoons of water to it and warm it up again. If the sugar has melted, turned brownish, then there is a way to save the caramel. Add a couple of spoons to the mass hot water... This must be done very carefully - there will be a lot of splashes.

Cooking in the microwave

There is also such a method, when used, it turns out delicious homemade caramel... The recipe requires you to stock up on heat-resistant glass or ceramic dishes with high walls. Pour five tablespoons of water into it and put it in the oven for one minute at maximum power. Add two hundred grams of sugar, mix with a wooden spoon. We put the dishes back in the oven to the maximum. After about a minute, the sugar will begin to turn into syrup. We constantly keep the process of cooking caramel under constant control. We regularly take out the dishes and knead with a wooden spoon. We seize the moment when the caramel turns golden. We take out and add seven tablespoons of hot water. This should be done with rubber gloves and “four hands”. One person pours water, and the second quickly kneads the mixture with a wooden spoon, trying to create a lot of air bubbles.

Toffee sauce

This creamy liquid caramel is made at home in the same way in the microwave. The whole cooking process is completely identical to that described above. The only difference is that instead of seven tablespoons of hot water, we add the same amount of boiling 10% cream. Store toffee sauce in the refrigerator as dairy products can turn sour even in very sweet environments.

Homemade orange from Spain

For citrus sauce, it is served both with desserts and with meat and poultry dishes. Such caramel is made by the jam method. Pour four hundred milliliters of freshly squeezed into a saucepan orange juice... We fall asleep with two hundred grams of granulated sugar. Boil to a consistency liquid caramel... Add grated orange peel... You can also flavor caramel with vanilla, cinnamon, cardamom for taste. If the resulting product, when solidified, thickens too much, becomes hard, like a citrus lollipop, heat it up again and add a little water. This should be stored in a cool place. The Spaniards pour flans on them - desserts like pudding. This sauce will go well with duck.

Flavoring additives

Are you unhappy with the sweetness of regular ghee? Then you can give the dish different flavors... Boiled syrup gets along well with chocolate, nuts, honey, cream, spices. Do not forget that modern pharmaceuticals have also adopted caramel and are producing numerous sore throats. Just add to the syrup healing herbs- mint, eucalyptus, etc. Chocolate caramel- the leader in popularity among children. It can be made hard like candy. Or soft as praline candy. By the way, you can make coffee sweets in the same way. With the help of cocoa or chocolate, you can create delicious topping for ice cream, puddings, profiteroles. It is also good to decorate cakes and eclairs with such caramel.

Homemade sweets

Than spend money on questionable quality purchased product, let's make some delicious creamy caramels ourselves. They will come out looking like everyone's favorite "Cow". In a bowl with a thick bottom, slowly heat one glass of granulated sugar. You can stir with a wooden stick until all the crystals are melted. Add half a liter of full-fat milk or cream. Cook for about ten minutes, stirring with the same stick. At this stage, you can add some flavoring additives- for example, two soup spoons of honey, a little cocoa, nuts, vanillin. But this is all optional. And what you need to add to sweets is one hundred grams butter... We put the saucepan on low heat and cook, stirring continuously, until the mass thickens. We cover the baking sheet with foil or baking paper. Lubricate with fat. Pour out the mass and let it cool slightly. Soft caramel perfectly cut. Therefore, you need to seize the moment when it is no longer liquid, but has not yet hardened.

Caramel with caramel is just like chocolate with chocolate. Hearing something like this, you immediately imagine something very sweet, tasty and super caramel. In my case, after preparing this recipe, now all this is still in front of my eyes, I just have to think about caramel. Imagine the taste of cold, milk-caramel ice cream, somewhat similar to store-bought crème brulee, but much richer and more varied. Add to all this small splashes of hard, chopped caramel that interact with your taste buds create in my head the very thoughts about "caramel with caramel", because it is impossible to call these tastes any other way.

This recipe is a demonstration of the third, and last, method where I will consider the classic "freeze and stir" method. If you have already made homemade ice cream, then imagine this process. But we will make some additions to the technology that will make it possible to get ice cream faster in time and better in quality.

The essence of the additions, namely the pre-frozen metal container, the inclusion of the super freeze mode and others, I described in the material I referred to above. Therefore, in this recipe I will speak briefly about freezing the mixture: only what needs to be done, without describing details such as "why" and "why".

I'll make a reservation right away that under regular freezer I mean freezer with an internal temperature of -14 to -18 degrees, super freezing implies a temperature in the range from -20 to -25... Accordingly, all the time frames below are tied to these temperature values, but do not be alarmed, an error of several degrees will not in the least prevent you from making delicious ice cream.

Also consider size and shape its capacity: in a wide, low form, ice cream will harden faster than in a deep and narrow one.

Step 1. Preparation

5 hours before you start cooking, turn on the "super-freeze" mode on your refrigerator and put a metal container in the freezer in which you plan to freeze the ice cream mixture.

If such mode in your technique is not provided- limit yourself to bookmarking the form in freezer compartment for the same 5 hours.

Step 2. Ice cream mix

Measure 250 g Sahara and put it in a large pot with a thick bottom. We are going to make caramel and we need the sugar to fit on the bottom in as thin a layer as possible so that it melts evenly and does not burn.

If you limited in the choice of dishes- take a smaller pan (for example, I used a 2.5 liter), measure the right amount sugar, add a small amount of water and stir so that the sugar lies in one even, wet layer on the bottom of the pan.

Place the pan on medium fire and make the caramel: Heat the contents to melt, bubble and turn a dark golden color. In this recipe, we do not need any specific consistency of caramel, so we will not need it, we will focus solely on color, smell and time. Everything about everything will take you about 12 minutes. If you cook "dry" - it will take less time.

Remember that in no case should you stir the contents of the pan with a spatula. If you see that the process is not going very evenly - take the pan by the handles and shake it a little from side to side.

When the contents of the pan have acquired a dark brownish or rather dark (dirty) golden color, turn off the heat and pour in 1 liter of milk. Pour in very gently as the caramel mixture will bubble and try to fly out of the pan.

When the milk has been added, turn on a low heat, stirring constantly, let the caramel pieces dissolve. You should have a smooth, light brown liquid.

It is extremely important here to constantly stir the mixture and not let the milk boil and curdle.

Once all the caramel has melted, remove the pan from the heat.

Let's go back a few minutes. While the sugar is melting in a saucepan, let's turn to the yolks.

Separate 12 yolks, put them in a mixer bowl and beat until they turn light yellow and thicken.

Pour a third of the milk-caramel mixture to the yolks and work with a mixer for a couple of minutes to combine the ingredients. Pour the resulting egg and milk mixture back into the saucepan.

Turn on the heat and, stirring constantly, bring the mixture to a temperature of 80 degrees Celsius... Calmly, I remember that I promised to do without a thermometer. Here's how to determine if it's done: Take a tablespoon, dip it into the contents of the pot, and remove it immediately. Look at the back of the spoon: firstly, the mass should be thick enough to form a thin layer, which, as it were, envelops the spoon and does not drip from it, and secondly, after sliding over this layer with your index finger, there should be a dry mark with clear, persistent boundaries ...

It is important not to let the mass overheat in any way, otherwise the yolks will curl up and nothing good will come of it.

As soon as the required temperature is reached, remove the pan from the heat and cool in the refrigerator or in a container filled with ice.

Step 3. Prepare the caramel

While the mass is cooling down, let's do caramel.

Repeat everything that we did in the first step: measure out the sugar, put in a large saucepan, put on fire, bring the mass to a dark brown color. Only this time take 200 gr. Sahara.

While the sugar is melting, take a suitable dish / baking sheet, cover parchment paper and lubricate it with a thin layer of oil.

When the caramel is ready, pour it into the prepared mold and let cool.

After cooling, remove the caramel from the mold, peel off the parchment and roll the caramel in cling film... Laying on cutting board and, armed with a rolling pin, release steam: crush the caramel into small pieces.

Do you see what size the pieces turned out for me? You need to break it down even more finely. I cooked late at night, when everyone was asleep at home and I did not have the opportunity to make noise normally, so I limited myself to such sizes.

Step 4. Freeze the mixture

When it's cool enough, remove the egg-milk-caramel mixture from the refrigerator and pour it into the prepared mold that has been waiting in the freezer all this time. The more it (the mixture) has cooled down, the better. It should be at least room temperature and definitely shouldn't be warm. If there is extra time- keep it in the refrigerator longer.

If you are using the mode super freeze- send the form with the resulting mixture to the freezer compartment for 30 minutes. If you are not using superfreezing, increase the time the mixture is in the freezer to 45 minutes.

After this time, remove the container and stir the mixture.

Now and then we mix as follows: we scrape off as much as possible everything that is frozen on the walls and bottom and mix this frozen mass with a more liquid one, trying to make it more liquid part ended up at the bottom and closer to the sides, and the frozen one took its previous place.

Return the mold to the freezer.

For the next 2-3 hours (2 for super-freeze, 3 for normal), the plan is:

• when super freezing, repeat the operation with stirring the mixture every 15-20 minutes;
• for normal freezing, stir the mixture every 25-30 minutes.

For the floor hour - hour until the expected completion of cooking, when the mass in the form will be similar to the one in my last photo - add the chopped caramel and mix. Send it to the freezer and continue to follow the instructions above, namely, take out the form after 20-30 minutes and mix the contents again.

After this time, look at the resulting consistency: if the mass has become homogeneous, evenly solidified, similar to ice cream - you have achieved your goal, if it is not completely frozen - repeat the procedures with stirring until completely frozen.

1. In a small saucepan, combine sugar and 1/2 cup water. Bring to a boil, stirring constantly. Use a fireproof brush dipped in water to scrub any sugar crystals from the sides of the pot. We need it to completely dissolve.

2. Continue to cook until deep amber color... As soon as the caramel reaches this point, immediately remove from the heat or it will start burning. Gently pour 1 cup of hot cream into it and stir. Take care of the handles, it is very easy to get burned at this stage.

3. Add oil and stir until smooth and smooth. Start adding salt a little at a time until you reach the desired degree of saltiness. Pour half of the caramel into an airtight container and let it cool at room temperature.

4. In a separate bowl, whisk remaining caramel with 1 3/4 cups cold cream, milk and vanilla. Refrigerate completely. Prepare ice cream according to your ice cream maker's instructions.

5. Transfer the finished ice cream to a container, pour over room temperature caramel, cover and store in the freezer. Let stand 5 minutes before serving to thaw ice cream. The recipe is adapted from the English-language blog The kitchen McCabe. Many thanks to the author.