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Creamy No-Churn Ice Cream: Salted Caramel with Pretzels - photo 1
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Creamy No-Churn Ice Cream: Salted Caramel with Pretzels

Desserts Desserts for Kids Dishes for Special Occasions 390 min Easy 11 wyświetleń ~46.86 PLN - (0)
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Description

Discover the magic of homemade ice cream that you can make without a specialized machine! This recipe is the essence of indulgence – a velvety, creamy ice cream base is complemented by the intense flavor of homemade salted caramel and the crunch of salty pretzels. Each spoonful is the perfect balance of sweetness and salt, creamy smoothness and surprising texture. This dish is proof that a luxurious dessert can be created in the comfort of your own kitchen using just a few ingredients. Perfect for a summer afternoon, as the star of a movie night, or simply when you crave something absolutely special. Serve it in bowls, cones, or as a topping for warm apple pie, creating unforgettable taste experiences.

Składniki (9)

Servings:
8
  • 36% heavy cream 620 ml
  • Sweetened condensed milk 400 ml
  • White sugar 200 g
  • Masło 82% 60 g
  • Salted pretzels 100 g
  • Water 60 ml
  • Vanilla extract 5 g
  • 🌿 Przyprawy
  • Coarse sea salt 5 g
  • ✨ Opcjonalne
  • Bitter chocolate 50 g
💰 Szacowany koszt dania: ~46.86 PLN (5.86 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Homemade caramel sauce

1

Prepare the caramel sauce. In a heavy-bottomed saucepan, add 200g of sugar and pour in 60ml of water. Heat over medium power, stirring only until the sugar dissolves. Once the syrup begins to boil, stop stirring. Cook for about 8-12 minutes, watching the color. When the syrup reaches a deep amber color (like tea), remove the saucepan from the heat.

Ingredients: White sugar, Water
Use a saucepan with a light-colored bottom to better control the color of the caramel. Do not stir the syrup once it has boiled, as this may cause the sugar to crystallize. You can only gently swirl the entire saucepan.
2

VERY CAREFULLY add 60g of diced butter to the hot caramel. The mixture will foam up vigorously and start bubbling – this is normal. Whisk vigorously until the butter is completely melted. Then, while still mixing, slowly pour in 120ml of heavy cream (it should be at room temperature or slightly warmed). Again, the mixture will bubble vigorously. Cook for another 1 minute, stirring constantly.

Ingredients: Masło 82%, 36% heavy cream
Exercise caution, hot caramel can cause serious burns. Adding cold cream may cause the caramel to harden, so it's a good idea to warm it slightly. A whisk is the best tool for this step.
3

Remove the saucepan from the heat and stir in 1 teaspoon (5g) of coarse sea salt. Mix until combined. Pour the sauce into a jar or bowl and set aside to cool completely. During cooling, the sauce will thicken significantly.

Ingredients: Coarse sea salt
Do not use hot sauce on ice cream, as it will melt the whipped cream. To speed up the cooling, you can place the bowl with the sauce into a larger container filled with cold water.

Ice base

4

Prepare the ice base. In a large metal or glass bowl, place the remaining 500ml of very cold heavy cream (36%). Using a hand mixer or stand mixer with a whisk attachment, whip the cream. Start at a low speed, gradually increasing to maximum. Whip for about 3-5 minutes until the cream thickens and forms stiff peaks that do not fall when the beaters are removed.

Ingredients: 36% heavy cream
The key to success is temperature! Chill the bowl and the mixer attachments in the freezer for 15 minutes before whipping. Be careful not to 'overwhip' the cream (whipping too long will turn it into butter). Stop the mixer as soon as you achieve a stiff consistency.
5

In a second, very large bowl, place the entire contents of the can of condensed milk (400g) and add 1 teaspoon (5ml) of vanilla extract. Mix briefly with a spatula or spoon to combine the ingredients.

Ingredients: Sweetened condensed milk, Vanilla extract
Make sure the bowl is large enough to hold all the whipped cream. Use a silicone spatula to scrape out all the condensed milk from the can – it is thick and precious.
6

Now gently combine both mixtures. Add 1/3 of the whipped cream to the bowl with the condensed milk and mix gently with a spatula to loosen the mixture. Then add the remaining whipped cream in two batches, gently folding each time (moving from the bottom, through the center, and on top), just until the ingredients are combined. The goal is to keep as much air in the mixture as possible.

Do not mix the batter with a mixer or too vigorously! This will cause a loss of fluffiness, and the ice cream will be dense and hard. Gentle folding is key to achieving a light, creamy texture.

Assembling and Freezing

7

Prepare a freezing container. The best option is a metal loaf pan with a capacity of about 1.5 liters. Line it with parchment paper, leaving longer edges on the sides, which will make it easier to remove the ice cream later.

A metal container conducts cold more quickly, which promotes better freezing of ice cream. You can also use a plastic container with a lid designed for freezing.
8

Create layers of flavor. Spread 1/3 of the prepared ice cream base on the bottom of the mold and smooth it out with a spatula. Drizzle about 1/3 of the cooled caramel sauce in dollops. Sprinkle 1/3 of the coarsely crushed pretzels (and optionally 1/3 of the chopped chocolate). Repeat these steps two more times, creating a total of three layers.

Ingredients: Salted pretzels, Bitter chocolate
It's best to crush the pretzels in a ziplock bag by gently hitting it with a rolling pin. Leave a few larger pieces for better texture.
9

Finally, take a knife or a skewer and make a few 'swirl' movements in the ice cream mixture. This will create a beautiful marbled pattern and distribute the caramel inside the ice cream. Do not mix too vigorously so that the layers remain visible.

Just 3-4 strokes of the knife along and across the pan are enough. The goal is to create aesthetic streaks, not to uniformly mix the ingredients.
10

Cover the surface of the ice cream with a piece of plastic wrap or parchment paper, pressing it directly onto the mixture – this will prevent ice crystals from forming. Then tightly wrap the entire container with foil or place it in a container. Put it in the freezer for at least 6 hours, preferably overnight.

Make sure the ice cream is on a flat surface in the freezer. Patience is key – removing it too early will result in the ice cream not having the right consistency.

Fun Fact

💡

The secret of 'no-machine' ice cream lies in science! The high fat content in cream and sugar in condensed milk lowers the freezing temperature of water in the mixture. This results in the formation of very small ice crystals, keeping the ice cream creamy and smooth without the need for constant stirring (or 'churning') in a machine.

Best for

Letnie przyjęcie w ogrodzie Wieczór filmowy z przyjaciółmi Poczęstunek na urodziny dziecka Chwila dla siebie z książką

Tips

🍽️ Serving

Before serving, take the ice cream out of the freezer for 5-10 minutes to soften slightly, making it easier to scoop. Serve in chilled bowls or crunchy cones. Drizzle with an extra portion of caramel sauce (it can be warmed slightly) and sprinkle with freshly crushed pretzels for maximum crunch.

🥡 Storage

Store ice cream in an airtight container in the coldest part of the freezer (usually at the back) for up to 2 weeks. To prevent drying out and frost formation, always cover the surface of the ice cream with a layer of plastic wrap before sealing the container.

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