This New Year we are in charge of dessert and I want to make a beautiful ice cream layer cake. The layers will be a beer ice cream made on my fathers Christmas beer. I used the recipe from the bock beer ice cream post.
The second layer is a gooseberry sorbet. I also made a recipe for that this autumn.
The last layer will require a combination of two previous recipies.
For my salty butter caramel ice cream I am using the salty butter caramel recipe from the caramel cake cream that I was taught to make by my French friend.
Salty butter caramel sauce:
- 200ml sugar
- 100g butter
- 200ml cream
2. Melt sugar at medium heat and turn up to allow the sirup to rocket boil for 15 min till red golden. Keep a good eye on it as it will stay clear for long and then all of a sudden turn into caramel. It can just as quickly burn.
3. Take pot of heat and whisk in first butter and then cream. But back on medium to low heat for 10 min while stirring so that the caramel sauce thickens. Taste with salt till you are satisfied. I like mine quite salty for caramel sauce but that’s personal preference. For this recipe I don’t make it too salty.
Leave to cool down.
For the custard and ice cream instructions I am using the recipe for beer ice cream.
- 200ml raw cane sugar
- 6 pasteurised egg yolks
- 1 tsp vanilla sugar
- ¼ tsp salt
- 500ml full fat cream (whipping cream)
1. Mix sugar, vanilla sugar and salt well and add to pot on the hob with the egg yolks. Add the cream and warm up slowly on medium heat while stirring with a rubber spatula keeping your thermometer handy. I used my Thermospatula from British company Lakeland and I loved it (and no I’m not even getting paid to mention it, that’s how much I love the thing). Louise has amazing instructions on making custard (i.e. Crème anglaise) in a simple no-nonsense way.
2. Get a flat bowl ready in a sink full of cold water and a strainer in it. Once the custard base reaches 80 Degrees Celsius take the bowl out of the sink and strain the custard base into the bowl. Place the bowl in the sink again and whisk the caramel into the custard base with a clean whisk.
3. Leave the ice cream base in the bowl in the sink till it reaches around 25 Degrees Celsius while stirring with a clean spatula once in a while. Put the bowl in the fridge for at least 3 hours.
I am layering the ice creams with the sorbet in the middle. For the kids I am also making small individual ice cream cakes from the sorbet and the caramel ice cream.
I am not serving or decorating this until tomorrow evening but when I do I’ll make sure to post a photo on Instagram and Facebook. I’ll add it here after New Year 🙂