These guys are certainly entertaining. Their enthusiasm for this recipe is deserved. This is the best ice cream, ever. One problem that I had the first two times I made it was with the caramel. When heating the sugar and water, it first turned to a clear syrup, but then suddenly it turned back into lumpy granulated sugar. Fortunately, I didn't give up. I continued to heat the sugar and it eventually melted and then turned brown. For the third batch, once the sugar was dissolved into the water, I didn't touch (stir) the syrup until it started turning amber colored. That fixed it. Again, this is incredibly delicious. Straining the custard before adding the caramel is a good idea. Those small lumps won't ruin the ice cream, but they will detract from the end result. And don't strain once you have added the caramel. One other issue; even after 24 hours in the freezer, the ice cream remained pretty soft. I added a couple of table spoons of arrow root to the custard (corn starch will work, too) which stiffened the ice cream. The consistency is more like gelato. Fantastic. Thanks, guys.
Dang! I just made no-churn salted caramel ice cream yesterday. Made dulce de leche with sweetened condensed milk in my instant pot for the caramel. Will have to give your real homemade recipe a try over the weekend. Thanks for the recipe.
I'm going to be making a similar recipe this week!! 😍 So happy to have found your video as a reference! My batch will be for a large crowd and made with pureed caramelized bananas! I'm curious about the maple syrup - is this for a deeper flavor? Or is some type of sugar needed for the custard to develop? I'm a little worried about my recipe because the bananas will be so sweet, maybe I will leave some caramel out of the custard and jar it for people to put on top if they are like me and loooove sugar 😝
We find the maple syrup just gives the custard a deeper, warm taste. You could leave some of the caramel out and then use the rest as a topping! That would be delicious! Let us know how it all turns out! And...have FUN!!!!!
The maple syrup improves the flavor. But additionally, syrups help stabilize the ice cream and prevents the formation of ice crystals. You can use light corn syrup instead (same ratio) if you want a neutral flavor.
Thank you so so much!!! Please stay in touch and stay tuned...so much more fun and food on the way!!!! Thank you for subbing! That means the world to us!!! Kris & Wesley
Salted caramel is the best, my fave!!! Be Blessed 🙏🥰🌺💕
Salted caramel is my favourite flavour! I grew up in Ireland and my “go to “ candy was salted toffee.Yum!♥️♥️🇨🇦🇨🇦
These guys are certainly entertaining. Their enthusiasm for this recipe is deserved. This is the best ice cream, ever. One problem that I had the first two times I made it was with the caramel. When heating the sugar and water, it first turned to a clear syrup, but then suddenly it turned back into lumpy granulated sugar. Fortunately, I didn't give up. I continued to heat the sugar and it eventually melted and then turned brown. For the third batch, once the sugar was dissolved into the water, I didn't touch (stir) the syrup until it started turning amber colored. That fixed it. Again, this is incredibly delicious. Straining the custard before adding the caramel is a good idea. Those small lumps won't ruin the ice cream, but they will detract from the end result. And don't strain once you have added the caramel.
One other issue; even after 24 hours in the freezer, the ice cream remained pretty soft. I added a couple of table spoons of arrow root to the custard (corn starch will work, too) which stiffened the ice cream. The consistency is more like gelato. Fantastic. Thanks, guys.
Dang! I just made no-churn salted caramel ice cream yesterday. Made dulce de leche with sweetened condensed milk in my instant pot for the caramel.
Will have to give your real homemade recipe a try over the weekend. Thanks for the recipe.
That's amazing! Well, no doubt your version was/is absolutely scrumptious!! We bet you'll like this version, too!!!
That looks so delicious!!
Looks delicious
Yummy. So good
It really is soooo delish, GM!!!
I'm going to be making a similar recipe this week!! 😍 So happy to have found your video as a reference!
My batch will be for a large crowd and made with pureed caramelized bananas! I'm curious about the maple syrup - is this for a deeper flavor? Or is some type of sugar needed for the custard to develop? I'm a little worried about my recipe because the bananas will be so sweet, maybe I will leave some caramel out of the custard and jar it for people to put on top if they are like me and loooove sugar 😝
We find the maple syrup just gives the custard a deeper, warm taste. You could leave some of the caramel out and then use the rest as a topping! That would be delicious! Let us know how it all turns out! And...have FUN!!!!!
The maple syrup improves the flavor. But additionally, syrups help stabilize the ice cream and prevents the formation of ice crystals. You can use light corn syrup instead (same ratio) if you want a neutral flavor.
omg you two are soo funny and adorable ^_^
Thank you so so much!!! Please stay in touch and stay tuned...so much more fun and food on the way!!!! Thank you for subbing! That means the world to us!!! Kris & Wesley
lol! hilarious video
LOL! We get extra giddy when we're making ice cream!!! xoxo
@HowToFeedaLoon It seriously made me smile! Great recipe! xx