Caramel ice cream with salted pretzels and caramel layer
4 servings
120 minutes
Caramel ice cream with salty pretzels and a caramel layer is an exquisite blend of sweet and salty, combining the velvety texture of ice cream with crunchy pretzels and rich caramel flavor. This dessert has roots in Italian gastronomy, where caramel is traditionally used to create deep, layered flavors. The softness of creamy ice cream paired with salty pretzels creates a refined contrasting perception, while the caramel layer adds rich caramelized notes. This treat is perfect as a standalone dessert or as an accompaniment to coffee drinks or fruit compotes. Icy delight with crunchy accents is a true masterpiece for gourmets!
1
For the caramel layer, caramelize 100 grams of sugar on a dry surface of a large thick-bottomed pan, wait until the bottom layer of sugar becomes liquid, carefully mix it with the still solid top layer of sugar and continue until all the sugar turns into liquid syrup. Then caramelize the syrup over low heat, stirring until it acquires a copper hue, then immediately remove from heat.
- Sugar: 185 g
2
Carefully pour 180 ml of room temperature cream into the prepared caramel, stirring vigorously to fully combine the two substances. If the caramel does not fully mix with the cream and hardens into separate segments, return the pan to the heat and cook, stirring, until the sauce completely dissolves into the cream. Add a pinch of salt. Cool the sauce to room temperature, then transfer it to a clean container until use.
- Cream 30%: 380 ml
- Salt: pinch
3
For caramel ice cream, caramelize 85 grams of sugar in a freshly washed and dried pan just like in the first step. Remove the pan from the heat, carefully pour in 200 ml of room temperature cream while stirring constantly. When the caramel hardens into separate segments, return the pan to the heat and cook until fully dissolved. When the mixture becomes homogeneous, remove from heat and let it cool slightly.
- Sugar: 185 g
- Cream 30%: 380 ml
4
Dissolve starch in 50 ml of milk and let it sit for a couple of minutes.
- Milk 3.2%: 200 ml
5
In a pan with a caramel-cream mixture, add the remaining milk and a pinch of salt, stir, bring the mixture to almost boiling, pour in the starch milk, and cook while stirring constantly until thickened. Remove from heat, add cream cheese, mix until smooth, cool to room temperature, then refrigerate overnight.
- Milk 3.2%: 200 ml
- Salt: pinch
- Cornstarch: 3 teaspoons
- Cream cheese: 50 g
6
Freeze the ice cream in the freezer according to the instructions, adding salted pretzels in the last couple of minutes of freezing. Transfer to a container, alternating layers of ice cream and caramel sauce (half the volume prepared), and place in the freezer for at least 5 hours until firm.
- Salty Pretzels: 35 g