Back in September, we went on a trip to Brantome and I ate some fabulous beurre salée ice cream from a glacerie. It was amazing, and as soon as I got back, I was looking for a recipe. I found one on The Guardian website.
I had to adapt the recipe as I went along – some simple reasons for this. One is I don’t like melting sugar without any liquid in it or without butter. It tends to stick and burn, so I added the butter.
The other adaptation I made was when I saw you needed to add cold milk and cream to hot caramel – it’s very likely to harden it. So I heated the milk and cream in one pan and then added it, warm, to the caramel. I know it’s two pans, but it avoids solidifying the caramel. 2 tsps of salt is too much for me, especially with salted butter, and the original sauce was too rich for me, so I added 500 ml of crème fraiche. Made double the amount, but it mellowed the flavour a little so it didn’t just taste like Werther’s Originals.
So… a slightly amended recipe:
300g caster sugar
60 g demi-sel butter
500 ml whole milk
250 ml thick cream
1 tsp salt – fleur du sel if possible
5 egg yolks
500 ml crème fraiche
1. Melt the sugar over a low heat with the butter, stirring constantly, checking to ensure the sugar and butter don’t burn.
2. Meanwhile, heat the cream and milk. When all the sugar is melted and the cream/milk are gently simmering, add them to the pan with the sugar in it. Add 1 tsp of salt.
3. Beat the egg yolks and when the milk/sugar mixture is just about to boil, add the eggs. Keep them on a low heat unless you want omelette. Stir for a few minutes until they thicken.
4. Leave to cool
5. Stir in 500 ml of crème fraiche
6. Put in an ice-cream maker for 30 minutes and then freeze for another couple of hours until it is set properly. Defrost for 15 minutes before eating to soften
EDIT: this was far too salty, even with the extra cream. I ended up throwing it away. It also tasted like Werther’s Originals mixed with Butterscotch Angel Delight. Not so bad for me, but neither of the boys would even try it. I’m going with the Marmiton recipe (in French) next time, if I bother at all. Much better ratio of caramel and custard. They put no extra salt in it, and a third less sugar. I guess this will taste better. Will let you know!!!