Or a kind of Baked Alaska … that’s what came to my mind when I read Catalina’s article in which she challenges us to make the best ice cream , an ice cream that arouses appetites… Now, I don’t know how much I managed to capture the goodness in the images this dessert, but I’ll tell you it’s the best ice cream I’ve ever eaten. 😉
- For the cookie sheet:
- 100 g regular biscuits
- 1 tablespoon powdered sugar
- 50 g melted butter
- For caramel ice cream:
- 100 g sugar
- 1 tablespoon water
- 25 g butter
- 250 ml milk
- 200 ml whipped cream
- 4 yolks
- For meringue:
- 4 egg whites (the ones left over from the ice cream)
- 100 g sugar
- vanilla essence
- 1 tablespoon lemon juice
Preparation of Caramel ice cream and caramelized meringue:
Mix the biscuits on the food processor until you get a fine breadcrumbs. Add the sugar and melted butter and mix once more until the composition is homogeneous. Pour over a cake pan that I have lined with cling film and press well with a spoon until you get a smooth top. Refrigerate until ice cream is ready.
Caramel ice cream:
Pour water over the sugar and put the bowl on low heat. Leave on the fire until the sugar caramelizes and becomes liquid.
- Caramelize the sugar as much as you want, as intense as the color of the ice cream, but be careful not to burn it too hard, because it will become bitter.
Mix the milk with the whipped cream, then slowly pour over the caramel. Then add the butter and stirring constantly, boil until the caramel melts.
- Be careful not to burn yourself! The mixture will swell a lot and bubble.
We mix the yolks in a bowl, then we slowly pour, in a thin thread, the milk mixture with caramel, taking care to mix quickly with a whisk, not to make an omelet 😀 We turn it back in the pan, then we put it back on low heat.
Stir constantly with the aim, until the composition begins to thicken, like a ciulama. Set aside, leave to cool, then put in the freezer for a few hours, during which time we take it out from time to time and stir in it, to break the ice needles that form.
This is also the reason why I want an ice cream machine… the preparation time is considerably shortened and you don’t check impatiently every half hour if it’s ready :)) Plus as at the end, after so many rounds of mixing in ice cream you stay with less, because your heart can’t bear not to taste like that… about 2 tablespoons at least :))
After the last round of homogenization, pour the semi-frozen ice cream over the biscuit top and put the tray in the freezer until it is completely frozen.
When the ice cream is ready, we turn it over on a plate (heat-resistant) and “dress” it well in the meringue we prepared as follows:
Beat the egg whites with a pinch of salt until they harden very well. Add the sugar, little by little, and mix until you get a firm and glossy meringue, which makes cakes when you remove the blades from the mixer. Add lemon juice and season with vanilla to taste.
Careful! The ice cream must be well “sealed” in the meringue, otherwise you will be surprised to melt the ice cream.
Put the ice cream in the preheated oven and use the top burner (the one for the grill). Keep it for a few minutes, until the meringue is heated and caramelized.
Portion and serve immediately. Caramel ice cream, combined with crispy top and hot meringue… is… mmm… divine!
It’s very hard to take pictures when you have something like that “under your nose” :)) I was so eager to finish that at one point I was thinking if I should flambé it as I had seen in some super wow pictures on the net. This thought came to a head, because in the next second my little improvised photo “studio” collapsed under the window :)) and the glass of brandy overturned on the plate. At least I didn’t waste it, some would say! :)) I didn’t scatter it, but I couldn’t catch the flaming flames in the pictures, the camera didn’t want to! 🙁
I resigned myself to a double portion of ice cream! :))