I will be honest, when I saw that this months Mac Tweets challenge was to combine homemade ice cream or sorbet with your macarons I wasn't exactly enthralled. I don't have an ice cream maker (yet) and have heard terrible things about non ice cream maker ice cream, I really didn't fancy a day of running backward and forward from the freezer either.
I haven't yet posted my usual salted caramel macarons so I thought I best show you a pic of those too.
Salted Caramel Macarons
160g caster sugar
1 vanilla pod
Sieve together the icing sugar, ground almonds & cocoa powder into a large mixing bowl. Add the first batch of egg whites (unbeaten) and mix to form a thick paste. Set aside.
Tip the second batch of egg whites into a heatproof bowl and have an electric whisk at the ready. Place 50ml water and the caster sugar into a small saucepan on a medium heat. Bring to a boil and cook until the syrup registers 110C, using a sugar thermometer, at which time start beating the egg whites on a high speed. Once the syrup has reached 118C pour it slowly down the side of the mixer bowl, avoiding the whisk. Continue to whisk on high until the mixture has cooled slightly and you have a shiny peaked meringue mixture - the bowl should no longer be hot to the touch, but still warm.
Split your vanilla pod in half and using the back of the knife, run it along the length of each bean scraping out the vanilla beans. Add to the egg whites and mix until combined.
Tip the meringue onto the almond mixture and gently fold together. It is important not to over-mix the batter - it should fall in a thick ribbon from the spatula. The ribbon should fade back into the batter within about 30 seconds - if it does not, fold a few more times.
For the Salted Caramel:
1 cup / 225g caster sugar
2 tablespoons light corn syrup
1/2 cup / 125ml heavy cream
1 teaspoon fleur de sel
1/4 cup / 60ml sour cream
In a medium saucepan, combine the sugar and corn syrup with 1/4 cup water, stirring them together carefully so you don’t splash the sides of the pan. Cook over high heat until an instant-read thermometer reads 350F (175 C), or until the mixture is dark amber in colour, 6 to 8 minutes. Meanwhile warm the cream gently in another small saucepan. Remove the caramel from the heat, and slowly add the cream (careful, it will bubble up) and then the fleur de sel. Whisk in the sour cream. Set aside to cool before placing airtight in the refrigerator until needed.
This ice cream is the creamiest most delightful thing I think I've ever tasted and not only that but it is really easy to make, you could also substitute the salted caramel for fruit puree, to make a ripple ice cream such as raspberry or blueberry.
For the Ice Cream:
200g caster sugar
2 large eggs, plus 4 egg yolks
600ml/1 pt double cream
250ml Salted Caramel (recipe above)
Place the eggs, egg yolks and remaining sugar in a heatproof bowl. Whisk with an electric whisk to combine, then place over a pan of simmering water - make sure the bottom of the bowl is not touching the water. Beat with the electric whisk for 3-4 minutes until thick and pale. Remove from the heat and beat until cool.
In another bowl whisk the cream until it forms soft peaks, then gently fold into the cooled egg mixture until just combined. Pour the mix into a shallow container or a dish that can be frozen.
Gently swirl the salted caramel through the ice cream mixture, cover with cling film and freeze for at least 6 hours or ideally overnight.
Have a wonderful weekend everyone. x