Apple Cider Donut with Apple Cider Caramel, take #2
Apple Cider Donut with Apple Cider Caramel, take #2
by Mackerel_Blue
2 Comments
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Mackerel_Blue
This is is my second attempt at an apple cider donut/cider caramel ice cream. This time I wanted to try the Underbelly sous vide method of cooking the base with Dana Cree’s method of making baked good ice cream. The ice cream itself turned out really great; the caramel is thicker than last time with a good apple cider taste, but it stayed pretty liquid even in the freezer; I think I’ll keep looking for a chewier caramel for a mix-in.
Here’s the recipe, based off the Underbelly ice cream template but with some adjustments to account for the extra solids and sugars from the donut:
360 g whole milk
360 g cream
2 egg yolks
20 g milk powder
65 g sugar
45 g dextrose
6 g fructose
0.8 g locust bean gum
0.4 g guar gum
0.2g lambda carrageenan
1 g salt
50 g apple cider donut
3 g vanilla extract
The caramel is the Salt & Straw caramel recipe, but instead of the 1/4 c corn syrup I boiled 4 cups of apple cider down to between 1/3-1/4 c and used 1/4 c of that instead.
2 Comments
Please remember to share the recipe you used or how you think it turned out. If you are uncomfortable sharing your recipe, please share some tips or help people create their own recipe. If you are not satisfied yet please mention what is wrong/could be improved. This is a lot more interesting for everyone then just a picture.
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*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/icecreamery) if you have any questions or concerns.*
This is is my second attempt at an apple cider donut/cider caramel ice cream. This time I wanted to try the Underbelly sous vide method of cooking the base with Dana Cree’s method of making baked good ice cream. The ice cream itself turned out really great; the caramel is thicker than last time with a good apple cider taste, but it stayed pretty liquid even in the freezer; I think I’ll keep looking for a chewier caramel for a mix-in.
Here’s the recipe, based off the Underbelly ice cream template but with some adjustments to account for the extra solids and sugars from the donut:
360 g whole milk
360 g cream
2 egg yolks
20 g milk powder
65 g sugar
45 g dextrose
6 g fructose
0.8 g locust bean gum
0.4 g guar gum
0.2g lambda carrageenan
1 g salt
50 g apple cider donut
3 g vanilla extract
The caramel is the Salt & Straw caramel recipe, but instead of the 1/4 c corn syrup I boiled 4 cups of apple cider down to between 1/3-1/4 c and used 1/4 c of that instead.
1 1/2 c granulate sugar
1/4 c boiled-down apple cider
1 1/4 c heavy cream
2 Tbs butter
1/2 tsp salt