A full version with recipes can be found at the Slow Travel Berlin website. more...
Full version with recipes can be found at Slow Travel Berlin. more...
I've been a big fan of Felicity Cloake's Perfect column for the Guardian ever since it started. more...
This excellent salted caramel icecream is from a recipe by David Lebovitz. I've dropped heavy hints to family about how much I'd love his book "The Perfect Scoop" so hopefully I will find a copy under the Christmas tree this year.
David Lebovitz adds little crunchy shards of caramel to his; I prefer it just plain and smooth. The icecream is very good as it is, but with hot chocolate sauce it is something utterly sublime.
Serves 6 generously (approx 1 litre of icecream)
500ml whole milk
half a tsp salt
250ml thick cream
5 egg yolks
Heat the sugar over a medium heat, stirring as little as possible.
Meanwhile, split the milk into two equal parts and put one part into a large glass bowl over ice with a sieve above it.
When the sugar is liquid, keep heating to the point where it is just starting to smoke. It is very easy to miss this point and end up with burnt sugar; you need to keep a close eye on it.
As soon as you see smoke, remove the caramel from the heat immediately and stir in the butter and salt. Add the cream, a little at a time, stirring constantly. Don’t worry if the caramel seizes up, just return to a low heat and continue stirring until smooth. Add the other half of the milk.
Whisk the egg yolks in a bowl and pour in a little of the caramel mixture to warm them. Mix together and tip the whole lot back into the saucepan with the rest of the caramel. Whisk over a low heat until the mixture thickens slightly, then pour through the sieve into the glass bowl containing the cold milk.
Chill thoroughly (Lebovitz recommends at least eight hours, in practice I've found 3 to be sufficient) then churn in your icecream machine as normal.