Salted caramel

Bread and ice cream

bread

We’ve had a really tough week. Ben’s dad died. We knew it was coming (he had cancer) but this didn’t make it any easier.

My first instinct is to turn to food for comfort (I think it’s the only way I know). And for our family ‘happy’ foods would be ice cream or perhaps a home baked loaf.

So on Sunday we had a sugar-crazed ice cream ‘mash up’. I made vanilla ice cream and presented it with a selection of sauces, with sweets to garnish, in true ‘Pizza Hut Ice Cream Factory’ style. This was reminiscent of sleepovers when I was 14 where we would eat pizza and ice cream until we felt sick and then watch naff horror films like Nightmare on Elm Street or Child’s Play.

The ice cream ‘mash up’ was fun and temporarily took our mind off things. Only just like my teenage self we got over excited and ate so much that we felt ill and had to lie down and listen to audio books (in lieu of television) for the rest of the day.

In the end it was the next morning’s freshly baked bread that won through. Slathered with real butter this was the stuff of true, wholesome, everyday happiness.

With Ben away watching over his ailing father, it has fallen on me to make the daily bread. I had to ask for his current recipe which has been updated since the one I posted back in September 2013 (the main change being the larger size since our children now eat more than we do).

So please find below four recipes for ice cream sauces and one for a good loaf of bread.

Peace be with you David Shelton (1950-2017).

Ice Cream Mash up

icecreammashup

For my homemade vanilla ice cream recipe click here. Or just buy some ready made.

Each of the sauce recipes below makes a jam jar full. More than you’ll need for one session but they will keep well in the fridge for a couple of weeks, or you could freeze any leftovers.

Milk chocolate peanut sauce

  • 175ml of double cream
  • 100g of milk chocolate
  • 100g of peanut butter (smooth or crunchy it’s up to you)
  • 3 tablespoons of golden syrup

Heat all the ingredients slowly in a saucepan until everything is melted and amalgamated. Best served warm.

Hot chocolate fudge sauce

  • 80ml of double cream
  • 60ml of golden syrup
  • 40g of dark brown sugar
  • 30g of cocoa powder
  • A pinch of salt
  • 85g of good quality dark chocolate
  • 15g of butter
  • 1/2 teaspoon of vanilla extract

Heat all the ingredients slowly in a saucepan until everything is melted and amalgamated.

This creates a thick sauce. Add a little more full milk or double cream if you want it thinner.

Salted caramel sauce

  • 175g light soft brown sugar
  • 300ml double cream
  • 50g butter
  • ½ tsp salt (I prefer a bit more but start with ½ tsp and see what you think)

Combine all the ingredients in a saucepan set over a low heat, and stir until the sugar has dissolved. Turn the heat up and bubble the sauce for 2-3 mins until golden and syrupy. Leave to cool for 10 mins before serving. Can be made up to 3 days in advance and chilled – gently reheat to serve.

The other option is to open a tin of caramel condensed milk and add a good pinch of Maldon sea salt.

Raspberry sauce

  • 350g bag of frozen raspberries
  • 50g of icing sugar

Heat the raspberries (straight from frozen) with the icing sugar over a low heat in a saucepan on the hob. Let it simmer for a few minutes (3-5). I like a smooth texture with no pips so I sieve the mixture before serving but this is a total pain and does take ages (plus nightmare washing up to get the pips out of the sieve). If you don’t mind pips then just skip this step.

Or, alternatively, whizz up a tin of raspberries in syrup and sieve (or not).

Best served chilled.

sauce

Sumptuous sauces (clockwise from top left, raspberry, milk chocolate peanut, salted caramel and dark chocolate).

sweets

Sprinkles

 

Ben’s bread (current version)

  • 900g of strong bread flour (mainly white with 200-300g of spelt or wholemeal if you like)
  • 12g of salt
  • 6g of easy bake yeast
  • 550ml of water
  • (Optional) A small handful of seeds of your choice e.g. sesame, pumpkin, sunflower, poppy

Add all the ingredients into a large mixing bowl. Bring together with your hands and knead for at least 10 minutes.

Leave in the bowl covered with cling film until it has at least doubled in size – usually 2 hours but this may take a bit longer if it’s a cold day.

Knock back the dough with your hands and knead gently for another minute. Grease a large bread tin (mine is 28.5cm long, 13.5cm wide and 7cm deep) and  press the dough into the tin. Leave to rise in the tin for another 30-60 minutes. The dough needs to reach just above the top of the tin and this for me usually takes around 45 minutes.

Preheat the oven to 220oC or 230oC if, like me, you like a really golden crust and put a tin of boiling water in the bottom of the oven to create some steam (this also helps with the crust formation).

Bake for 18 minutes at 220oC/230oC.

Then remove from the tin and bake for 17 minutes at 180oC.

Leave to cool before slicing.

Brown sugar ice cream with a miso caramel swirl

miso caramel ice cream

I don’t own a mobile phone and I’m not on facebook (which I hate) but I do rather uncharacteristically use (and even like) twitter. And I don’t mind admitting that this is mainly to salivate over pictures of beautiful food. Some people may find it super sad but I really am interested in what Nigella (who lives a life of glamour and privilege so far removed from mine) is eating for lunch.

I also follow my almost-neighbour and culinary magician Sat Bains (although I could happily do without the macho gym and gun photos) and he once tweeted a picture of his miso fudge which had me dribbling all over my laptop. I could literally taste how great that flavour combination would be.

Despite not being able to try the real thing (because I’m not wealthy enough to eat at his restaurant on even a yearly basis) the idea stayed imprinted in my brain. Then recently I came across a recipe for miso caramel in Tim Anderson’s new Japanese cookbook ‘Nanban’ and so I just had to give it a go.

In Tim’s recipe he uses the miso caramel to flavour a ‘whippy’ ice cream (made with cornflour not egg yolk) and mixes it in completely. In my version I use my favourite standard vanilla ice cream recipe (only this time I replace the caster sugar with brown sugar) and then use the miso caramel as a ripple. This way you get a pure hit of sugary umami* (for all those Sat lovers out there you’ll know what this means).

All pretensions removed, if you like ice cream, salted caramel and Japanese flavours then it’s very likely that you’ll love this ice cream.

NOTE: umami* – a category of taste in food (besides sweet, sour, salt, and bitter), corresponding to the flavour of glutamates, especially monosodium glutamate (miso is naturally high in MSG, as are many other foods that we all love – Parmesan cheese, soy sauce, marmite, ripe tomatoes, breast milk!)

Brown sugar ice cream with a miso caramel swirl

For the miso caramel

  • 120g caster sugar
  • 2 tablespoons of water
  • 150ml whole milk
  • 55g miso paste
  • ½ teaspoon of vanilla extract

For the brown sugar ice cream

Makes 1 1/2 pints

  • 4 egg yolks
  • 100g soft light brown sugar
  • 1 dessert spoon of cornflour
  • 300ml milk
  • 300ml double cream

First make the caramel. Heat the milk in the microwave or in a pan until it is nearly boiling.

Then put the sugar and water in a saucepan and heat slowly until the sugar has dissolved. Raise the heat to medium and let it bubble away until in turns a dark amber caramel. Keep a careful eye on things because it will turn very quickly.

Whisk in the hot milk but be careful because it will bubble up. Keep whisking until all the caramel has dissolved.

Remove from the heat and whisk in the miso and vanilla extract.

Pass the mixture through a sieve and then return to the heat and let it simmer away until it thickens up a bit. You want a nice thick pouring consistency. Leave to go completely cold.

Now for the ice cream. In a bowl beat the egg yolks, cornflour and sugar together.

Heat the milk in a saucepan slowly until it is almost boiling and then stir this into the egg and sugar mixture.

Tip the whole lot back into the pan and place on a medium heat stirring continuously with a whisk until the mixture thickens enough to coat the back of a wooden spoon. Try not to let it boil or there will be a chance it will curdle and ruin.

Cover the mixture and leave it to cool first to room temperature and then in the fridge.

Once cold, stir in the cream and churn in an ice cream maker until thick.

To assemble, take a plastic container and first put in half the ice cream mixture, then drizzle over half the caramel. Spoon in the remaining ice cream and then finally the rest of the caramel. Take a butter knife and run it through the mixture in a wavy motion to create the swirl.

Place in the freezer to finish hardening.

NOTE:

If you like ice cream and don’t already have one I really do recommend buying an ice cream maker. I have a Magimix Le Glacier ice cream maker – the cheaper sort where you have to freeze the bowl overnight before using (about £50 from John Lewis or Argos). If you don’t have an ice cream maker then you can still follow this recipe but you will need to whip the double cream first before adding it to the milk/egg/sugar mixture. Fold the cream into the custard and then freeze, beating every couple of hours with a fork or in a food processor until it is firm enough to scoop (usually about 6 hours).

If you really can’t be bothered with making ice cream then just make the caramel and pour over shop bought vanilla.