Public recipe with member extras
Camel Milk Salted Caramel Ice Cream
A rich, churned ice cream built on a camel milk custard swirled with homemade salted caramel.
Frozen Desserts · Summer Desserts · Dinner Party Finish
What you need
Ingredients
- 1 batch Camel Milk Caramel Fudge base, unbeaten and thinner (see Cookies & Confections chapter for technique)
- 3 cups Camel Milk
- 3/4 cup Sugar
- 5 large Egg Yolks
- 1 tsp Flaky Sea Salt
Method
Instructions
- Prepare a thin caramel sauce using the same technique as the fudge recipe, stopping before the beating stage, and let cool.
- Heat the camel milk until steaming, whisk the sugar and egg yolks until pale, and temper with the hot milk.
- Cook over low heat, stirring constantly, until thickened, 5 to 7 minutes. Strain and chill at least 4 hours.
- Churn in an ice cream maker until thick, then swirl in the cooled caramel and sea salt during the last minute of churning.
- Freeze until firm.
From The Complete Camel Milk Compendium by Aunesty Janssen
The complete recipe is free
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