Claire Saffitz's Homemade Ice Cream Recipe (Salted Caramel) | Dessert Person
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- čas přidán 1. 06. 2024
- Claire Saffitz's Homemade Ice Cream Recipe (Salted Caramel) | Dessert Person
Join Claire Saffitz in creating a delicious homemade salted caramel ice cream as she draws inspiration from classic Crème anglaise recipes and showcases her expert techniques. Whether you're a dessert enthusiast or a home cook, this must-try recipe guarantees a creamy and dreamy outcome. No matter what type of ice cream machine you have at home, this recipe is a must-try!
#clairesaffitz #icecream #dessert
Ingredients:
2/3 Cup Heavy Cream
2 Cups Whole Milk
175g + 25g Granulated Sugar
1 Vanilla Bean
Kosher Salt
5 Egg Yolks
Equipment:
Any Ice Cream Machine
Pastry Brush
Saucepans
Chapters:
00:00 A Call From Mom
00:20 New coop
01:14 Intro
03:02 Ingredients & Special Equipment
03:35 Make the Custard Base
05:49 Make the Caramel
10:40 Make the Crème Anglaise
15:46 Strain and Cool the Mixture
18:30 Make the Ice Cream
21:13 Serve
24:17 The Following Day
24:52 A cat who wants ice cream
What's for Dessert by Claire Saffitz is out now: geni.us/WjcIbfp
Dessert Person Online: www.dessertperson.com/
Claire on Instagram: csaffitz?h...
Claire Merchandise: www.dessertperson.com/buystuff
Penguin Random House Books: www.penguinrandomhouse.com/
Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Editor: Hal McFall
Assistant Editor: Asher Rogers
Theme Song: Michael Guggino
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwa - Jak na to + styl
It was so much fun showing you how to whip up some homemade ice cream! Now I'm curious, what flavors do you want me to make next? Drop your suggestions below! Can't wait to hear your ideas!
Black sesame!
Would love to see your take on Cherry Garcia and Tiger ice cream! :]
Maybe completely different types and explain why they are different
Custard, sorbet, Italian ice, gelato, etc.
Homemade peach ice cream is elite! And I'd be interested to see how the juice in the peaches changes the recipe.
salty honey roasted peanut
I always appreciate the editor, but also seeing their attempt too made me so much more happy!
Shoutout to the editor for the little "pop" effect on Claire at 23:16. That couldve easily been a simple cut, but instead they took the time to isolate her from the background and animate her back into the shot, all for an effect that only lasts a few frames. I love it!
Edit: Oh my god, even her shadow is animated!
The editing is just as entertaining as Claire herself! Such a good job from the editor!
I’d be interested in seeing Claire experiment with some really weird or surprising ice cream flavors, or like savory ice cream or something. I feel like being able to do weird stuff is one of the best parts of owning an ice cream maker in the first place
Yesss. Thats what I do with mine! haha
@24:00 Claire soft drops "home ice cream making career," which made my brain go "oh, expect more ice cream recipes...maybe even an ice cream dessert book...yippee!"
I’d love to see her take on olive oil ice cream
I once had a mushroom ice cream made by a very well known chef in Chicago and ever since then, I've been dreaming of having it again. It was SO delicious. Mild mushroom flavor but so good! Would love to see her make that!
Not ice cream but Rosemary flavoured candy floss is quite delightful
Really love this editor’s attempt! Keep doing this :)
Please
Likewise, it was so nice to see someone elses progress and perspective
Agreed! I quickly became invested in editor's version of the recipe
i love salted caramel so much and the fact that claire loves it too gives me so much validation
It is objectively the best flavor, I'm not surprised. A local place in my hometown mixes chocolate covered pretzels into their salted caramel, and I order it so often that my family makes fun of me for it. But it is that good
The editing 😂 so good.
I had a salt and pepper ice cream years ago at the Sapporo Beer museum and I still think about it. I’d love to see your proportions for nailing the salt and pepper levels,
or even the kind of salt or pepper you use to get really fun flavours!
Bonus points if you can use beer in ice cream, even though they didn’t, just for fun/curiosity. Or just a beer flavoured ice cream using hops.
I'm 22 seconds into this video and my mouth is watering already.
Ten seconds into the video - same.
For chickens?
are you the bear?
Claire's mom makes your mouth water?
My mouth water when I see that onion too.
Would love to see an intense espresso ice cream, with a sweet cream swirl. Or simply espresso. This one looks so richly delicious.
I like Alton Brown's (and Julia Child's) method of preventing crystallization. They put a lid on the pot so that condensation runs down the sides and dissolves any crystallizing sugar. Then you don't have to baste the side of the pot.
I’d love to see lemon basil custard ice cream. I’m regretting giving away my ice cream maker!!
Elderberry added too!
I'm making this on the weekend, no question.
But I have to say, I've been following Claire since her early days on BA. And while it's been fun the whole time, she has been aging, content-wise, like a fine wine. This stuff just keeps getting better.
Thanks, Claire, for being you, and doing what you do, for all of us.
This is quite literally the best ice cream that I’ve ever had. We watched the video before bed last night, and I’ve been thinking about it all day. Made it this evening, and wow! Thank you, Claire!
I just retired and bought a beautiful gelato machine grime Italy. It took me a hot section pull the trigger$$. Omg I am an avid home cook and quality and proper equipment and techniques are key. You are my hero.. you gave me the exact direction I needed to succeed much quicker. Thank you honey
Oh, I guessed right in the vote yesterday. I'll give away my age (so ask your mom), when we were kids my dad was in charge of the cranking, and us kids took turns sitting on top of the churn until our butts were painfully frozen. But in July for fresh ice cream it was definitely worth it.
this made me realize what it is i love about cooking so much: it’s both a science and an art
the "editor's attempt" is actually super helpful!
Here in Los Angeles, we have an ice cream shop called Wanderlust. They make regionally inspired recipes with a Thai flair (mango sticky rice, Japanese Neapolitan, brown butter halva, etc) - and once, I had a flavor of violet flowers with tiny cotton candy crunches. It was out of this world divine and so delicate. Their flavors are perfectly sweet, super creamy, and always delightfully surprising. I'd love to see you make ice cream inspired by flavors from your hometown or where you currently live. 💗
Brown butter halva sounds spectacular!
@@thelauraby seriously spectacular! 🌟
I'm taking notes. That's the perfect sort of thing to do with an ice cream machine.
This looks incredible! I use the kitchenaid ice cream bowl as a more affordable option but gosh that maker Claire has is dreamy. I’d love to see Rocky Road as a fun mix-ins video.
I'd love to see some kind of cherry ice cream. Honestly sounds delicious.
Chocolate and cherry
My absolute favorite. Start by making a cherry sauce (google) with Burgundy wine (frozen cherries work great) ....you can incorporate that into your custard base...or you can put it in pitcher and spoon it over a good vanilla ice cream. (I make my own i.c....rock salt, a bag of ice, ice cream bucket, back porch method.) A blob of h.f. sauce if you wanna treat yourself. You might find yourself a crank freezer on craigslist, if you don't have one. I make a lot of ice cream...easiest thing in the world, and people look at you like your a magician. It's one of life's small delights. ; )
@@julieb7785 Thank you. Hope you have a good day, mate.
Hi Claire! I'm late to the party ... just saw this video last night. I have the same ice cream machine and LOVE it! A couple tips I can share if you're interested. Turn the timer on for the full hour right off the bat. Then turn on the right button with the snowflake to chill the machine (keep the lid on while you/re doing this). I usually chill for at least 15 minutes, sometimes 20. Then I turn on the left button which spins the ice cream and pour in my base and put the lid back on. I find most ice cream needs to go a solid 40 minutes (by then the timer is just about out anyway - you can always just add a few minutes if needed). As your ice cream gets to a nice thickness, you can actually hear the difference as it churns. Also, my instructions said not to turn the timer off, just let it run itself out. You can just turn off the two green buttons. Happy Churning!
today claire taught me what blanching eggs was. today was a good day.
i recommend running the compressor for 15 minutes before churning. makes it freeze faster. i know the instructions say it's not necessary, but it does help.
Once again Claire you really did an outstanding job at walking us through the process. Thanks so much
I ate saffron ice-cream while watching this, highly recommend! 😊
i loved the bonus feature at the ending with the little coworker talk. Hope the video team liked the ice cream too!
OOOH boy, okay so I just tried the ice-cream sandwich recipie last week and thought "man salted caramel would probably go really well with this, but they don't sell that where I live and I have no idea how to make it".
So I will take this vid as a personal little gift fro mthe universe.
I love making ice cream at home. I have only ever used a custard base because I like the extra richness. This summer I have made pineapple, strawberry/blueberry, and of course chocolate. I have the machine where you have to freeze the bowl but it works just fine. I might have to try this one, but haven't had much success making caramel in the past
Savory ice creams next!! I once tried a curry ice cream with mango on it and it was delicious.
Ideally, you want to:
1) Refrigerate the ice cream base overnight for a smoother texture (let chemistry do its magic)
2) Pre-cool the Lello (Lussino 4080) for about 15 minutes - just turn on the chill the switch, not the churn switch. The faster the base turns to ice cream, the longer its shelf life - the less likely it will get ice crystals. With it pre-cooled, 1 pint will take about 10 minutes and 1 quart about 20 - 25 minutes
3) When cleaning, put the tip of a latex glove over the churn shaft to prevent dairy from getting into that area because once it gets in there, it's pretty impossible to get out.
By the way, this looks delicious - I am going to attempt tomorrow.
This is perfect timing because I just got a little Ice Cream Maker to make the Black Sesame Seed ice cream I fell in love with in Japan.
This recipe turned out so well! The flavor was very rich which I love. Hands down best salted caramel ice cream I’ve ever had! It only took about 30 mins of actual work, it was a pretty easy recipe which surprised me! The texture was perfect I kept mine in the machine for like 40 mins! Thanks for the recipe!
"It's intense (*in tents*)"... "like a circus"... had me actually laugh out loud :D
Haha, same 😂 I've only ever heard "like camping," so I am pleased to add to my dad joke repertoire
This is fantastic! I'd like to see a chocolate, like something rich and not overly sweet, and a butterscotch.
I’m obsessed with ice cream lately. Would love a maple syrup recipe. 😍
anyone else get the dessert person song randomly stuck in your head? I find myself whistling and singing it all the time. Love the show not crazy about the song but it’s an earworm no doubt. Great job everyone, blessings
I'm singing it all the time
That was probably the best final verdict clip of all time. Claire looks so impressed with herself, that expression really says it all.
My partner bought me an ice-cream maker for Christmas 2022 and I've eaten ice-cream almost every day since. Great thing about it is that it does make me experiment: I've made basil gelato, "pickled beetroot" (beetroot and balsamic vinegar) ice cream, banana and szechuan peppercorn sorbet... !
Basil gelato sounds so good!
@@Lasciatemi_Guidare It really is - don't cook the basil - make the custard and puree the fresh basil into it. I just had the brilliant idea last night of adding whole toasted pine-nuts to make a kind of "pesto Genovese" ice-cream.
I would love to know how to make a good cookie dough ice cream! The cookies dough balls are always so hard and there's rarely enough. A soft cookie dough ribbon would be so awesome!
love the editor's attempts
i just had vegan raspberry shortcake icecream and it was soo delicious. it’d be cool if claire made an icecream like that
If you're using an ice bath to cool anything, always add salt to the bath to make it even colder, this cooling even faster. Why? Physics is great.
It would be cool to watch an ice cream episode with Claire and Jeni Britton! And I love the mushroom blouse!
ABSOLUTLEY AMAZING!!!!! Loving your videos and recipes!!!
I love caramel the combo with salt Devine. Claire’s artistic touch perfection.
Love your videos Claire! I've learned so much.
So excited to see more recipes! I finally opened up my ice cream maker. I made a maraschino Cherry + chocolate ice cream, and a graham cracker one.
Can’t wait to try this. Love you Claire, you’re such a relatable and helpful creator!
That ice cream looks so freaking delicious and fresh and and pure amazing ❤
I’m so glad you’re getting into ice cream because I just bought an ice cream maker and it’s been surprisingly difficult finding proper recipe instructions for it.
Yess ever since I discovered making ice cream I've been waiting for a homemade ice cream video!! Would love to see a hazelnut ice cream or maybe something with savoury ingredients
I’m so excited to try this! I’d love to see you make a vanilla heath bar crunch!
Another great one! Would love to see all staff tasting reactions.
Love your videos Claire. You explain things so clearly! Understanding the why is so important and I appreciate those details.
Such a great video! I would love to have a really good, balanced cookies 'n' creme ice cream recipe! Thanks Claire and team!
Is this maybe the best video Claire has ever done??? Absolutely amazing.
this video is my salvation, been looking for a good ice cream recipe to use up some leftover yolks. thank you claire
Give 👏 the 👏 editor 👏 a 👏 video 👏
But seriously, so happy to see them getting love!! They killed it!!
Love coffee ice cream, and of course just a super rich and creamy vanilla. But amping them up is what I'd love to see from Claire! oh, and strawberry or cherry
I love the vanilla seeds on it just give a lovely n more delicious profile of the ice cream
Claire! I recently found out you have a channel.
You were one of my favorites on Bon Appetit.
So wonderful to see you're still making content.
been making ice cream like mad lately so this'll be a good one to try!!!
Hi Claire, I love your videos and have watched you for years. I was living in Brooklyn a couple years ago, and I was so excited when I found that il laboratorio del gelatto in Manhattan had grapefruit gelato. I immediately rode the ferry over and picked some up. Grapefruit is my absolute favorite flavor. You should try it as an ice cream!
Thank you again for the recipe I made it!! Even though I accidentally cooked the eggs for too long and they went a bit scrambled.. (i just strained them out) it was still sooo delicious!! The salty caramel sweet flavour was so addictive I couldn't stop eating the mixture before it was ready to churn.. and the texture has stayed perfect straight out of the freezer! I will say it was maybe a tad too sweet for me so next time i'd add a little bit less sugar but that's probably just me, can't wait for more ice cream recipes!
I love love love the cute faces that show up on things (like the bowl).
I am definitely going to make ice cream on my new cooking channel! ❤️ Claire is such a joy to watch.
OMG Claire!! You got a Luccino! My very favorite machine. Had one for YEARS both in the US and in Mexico, I even had it in some of the restaurants I had over the years! Amazing!! The very best machine ever! You have no idea how we miss it and now that I've retired, well... a little bit expensive but TOTALLY WORTH IT! You will love it more and more...
I would love to see Claire's take on a peach pie ice cream. Or - ooh - sour cherry ice cream!
Awesome recipe! I recently got an ice cream maker too and have been perfecting the custard base. One of my favorites so far has been a delicious Yuzu Ice Cream.
OMG I have the matching pants to this shirt. I'm ALMOST as excited about that as I am about this ice cream. I knew Claire and I would vibe.
Looks so good! Would love to see an ice cream or gelato incorporating lavender.
I think we should go the Chez Panisse ice cream route and explore lots of fruits! Perhaps a plum ice cream?
Omg I've been drooling over those ice cream makers online for years. I want one so bad.
(I used to be a pastry cook too. Had to stop due to health issues, but I still bake at home.)
Quince ice cream sounds amazing
I once had a sweetcorn ice cream, served with a gourmet corn puff-highly recommend that concept!
We have the next step up Lello machine (the Pola) and man these things make the most delectable gelato. Whips in just the right amount of air to make the most velvety concoction. I made a 70% dark chocolate gelato yesterday and that thing came out so luxurious, it felt a little bit illegal. I'm really excited to try this recipe out today and see how it turns out
Looks great 👍 You need to try making Sour cream ice cream, so delicious. Sweet corn and Ginger cardamom are also great.
This i why i like Claire
Her favorite desserts are mine too
I love Cherry and salted caramel
And she re-uses the same Chinese takeout plastic containers
And now I want ice cream, and oddly also garlic bread too...... :P
But what if... garlic bread ice cream? Actually, no, that's nothing. Never mind.
man it looks good...the color and texture looks super special from here lol, i can't quite put it into words...
You couldn't have timed this better. We're in the middle of two weeks worth of triple digit temps out here. Ice cream, indeed any food with the word "ice" attached to it, is all I can think about these days.
You always make my day Claire.
… and yes dill on garlic 🥖 🎉
I recommend a spin on the Danish summer dessert Kærnemælks koldskål. In it's original form it's a cold sweet buttermilk dessert with lemon, eaten like a soup, and with small cookies. An American who now is on Copenhagen published an ice cream spin on this in a major Danish newspaper, and it's the best thing I've ever tasted. Served with a strawberry compote. But Yours looks really great. I've had the same machine as yours for years, so I'll give it a try.
I can take or leave the salted caramel. It's not something I crave but it's a nice treat sometimes. I love a creamy lemon ice cream - not a sorbet with vanilla base. Sometimes mixing in strawberry, blueberries or bits of waffle cone.
More ice cream flavors and episodes please!!!
Love your chicken coop Claire and the chickens are so cute ❤
I've been making homemade ice cream for a few years now and it still excites me SO much every single time! I've definitely made salted caramel but not in this manner so I cannot wait to try the recipe! I need some help with an idea though... I've been trying to use the lemon thyme from my garden and haven't found the best pairing for an ice cream. Any ideas? I've tried coconut, passionfruit, elderflower, and mint and none have wowed me or veer a bit TOO herbal/savory. What would be a pairing that is complimented and balanced but not overpowered by the lemon thyme?
A local ice cream shop in my town make Strawberry Buttermilk ice cream. So good!
Here is a fun science tip: if you put salt into the ice bath you'll make it a lot colder. -17°C should be no problem.
Excellent tip - thank you!
Really appreciate the ingredient list at the beginning of the video.
Dear Claire
Love your work. Could you please show us a vanilla or chocolate
gelato ice cream recipe please.
Thank you.
Best tutorial out there.❤
I make custard ice cream base often using a cheap Cuisinart compressor machine that does a great job. Results look just like Claire's. I do 45+ mins in machine & at least 4 hrs in the freezer.
wait! im currently reading "your table is ready" and hearing about Spring here is giving me a double take. Thank you for sharing your experience. My husband and I are picking a recipe to challenge ourselves this weekend. I'm leaning towards fried sour cherry pie. Cross your fingers for me!
Thanks for the wonderful recipe and video. I think the problem with melting you observed during the process is due to the amount of sugar used (28 %) it is hard to predict but with the added salt the melting points drops less than -14 degrees C. so even if your freezer drops down to -18 C some of the gelato is still liquid. Some people have sweet tooth and I respect the recipe nad balance of tastes but it is possible to decrease sugar content to have a more stiff consistency.
I made a simple pizza with just olive oil, goat’s cheddar & capers and the dill really did taste great.
maybe a touchy subject but i'd love to see claire revisit some of the ben & jerry's flavors she made at BA
Outrageous!! I'd like to see you make mint chocolate chip and butter pecan. Thanks for your channel.
We’d love to see you make mint chip ice cream!
Thank you.
MY FAVORITE LOVE ICE CREAM! ❤