November 3-4, 2010: Salted Caramel Icecream: Vegans' Revenge

I'm a picayune fearful that that beige-and-blue just-barely focused photograph higher upwardly isn't going to continue your attending for long.  But seriously, you lot guys, this is i of my proudest moments inwards the kitchen inwards a long time.

David Lebovitz's salted butter caramel icecream? I done veganised it.  And dramatically reduced the break of kitchen implements I used inwards the process.

Here's my formulae:
  butter -> Nuttelex (obviously) 
  milk + cream + egg yolks -> kokosnoot milk + arrowroot.

I haven't tasted the 2 recipes side yesteryear side, but I regard what nosotros select hither is a pretty expert match.  And it's that much easier that I won't live on looking back.  I didn't fifty-fifty strain it.

I had a slightly dissimilar sense amongst the caramel this fourth dimension round.  I used our smallest gas burner amongst a oestrus diffuser on pinnacle as well as felt much to a greater extent than inwards command of browning, but non burning, the caramel.  But as well as thus when I poured the toffee out it didn't desire to spread far thus it laid inwards a really thick sheet, was hard to interruption up, as well as remained likewise crunchy inwards the icecream.  I also stupidly forgot to add together the tabular array salt to the caramel inwards the saucepan as well as sprinkled it over the setting toffee.  This made repeated taste-testing of the toffee irresistible but didn't behave quite thus good to the finished icecream.

One concluding cooking banking concern complaint - this icecream is crazy-sweet.  I'll experiment amongst reducing the quantity of saccharide inwards time to come batches as well as function out what marking I similar best.  But don't hesitate to seek this version of the recipe instantly at nowadays now.

Vegan salted caramel icecream
(adapted from David Lebovitz's salted butter caramel icecream)

mix-in toffee
spray fossil oil
100g castor sugar
3/4 teaspoon body of body of water salt, ideally about fancy fleur de sel

'custard'
300g castor sugar
1/2 teaspoon body of body of water tabular array salt (again, fleur de sel preferable)
60g Nuttelex or other vegan margarine
2 x 400mL cans kokosnoot milk
1 generous tablespoon arrowroot
1 teaspoon vanilla extract

Line a baking tray amongst newspaper as well as spray it lightly amongst oil.  To brand the toffee, house the saccharide inwards a saucepan as well as melt it over moderate, fifty-fifty heat.  Don't stir it likewise oft or vigorously, but instruct ahead as well as shift the liquid bits out of the agency to encourage the solid bits to melt quicker.  Continue cooking the saccharide until it is all liquid as well as brown, until it but starts smoking.

As efficiently every bit you lot can, sprinkle the tabular array salt over the caramel as well as pour it all onto the baking tray.  Lift as well as disceptation the tray to instruct the thinnest layer of toffee you lot tin - it doesn't select to live on a pretty shape or unmarried sheet.  Set it aside to laid completely.

Now for the custard!  Repeat just the same caramel-making procedure amongst the saccharide inwards a medium-large saucepan.  Take it off the oestrus when it's fourth dimension to add together the salt, as well as whisk inwards the margarine too.  Next, gradually whisk inwards the kokosnoot milk.  Return the saucepan to a moderate oestrus to assistance evenly melt the kokosnoot fatty through the mix.  The caramel may harden in i trial to a greater extent than but live on patient, it volition re-melt over the heat.  Sift inwards a generous tablespoon of arrowroot as well as select the mixture to the boil. Take it off the oestrus as well as stir inwards the vanilla extract.

Cool the mixture, refrigerating it overnight thus that it's completely chilled.

When the custard is ready, churn it inwards an icecream maker according to the manufacturer's instructions.  Crumble the toffee into picayune pieces (DL suggests 1cm inwards size) as well as stir it into the finished frozen custard.  Transfer it all to a container as well as freeze until firm, at to the lowest degree iv hours.