Cooking: 5 min, Heat on the stove: 5 min, Cool down: 1 h, Chill in the refrigerator: 2 h, Whisk with a mixer: 5 min, Freeze: 4 h
To begin, prepare the caramel. In a small saucepan over medium heat, melt erythritol (28 g). Stir constantly to prevent it from burning. Erythritol will not melt (unlike stevia), but it should heat evenly and start to caramelize.
As soon as the erythritol begins to change color, add sea salt (1/4 teaspoon) to the erythritol and continue stirring. The caramel mixture should acquire a golden color and a pleasant aroma.
Gradually pour in cream (150 g) into the caramel mixture, stirring constantly.
You can also use stevia instead of erythritol. It will dissolve in water, after which you simply add salt and cream after a minute, stirring constantly.
You will end up with very delicious ice cream that tastes like condensed milk.
Be careful, the mixture will bubble and rise.
Reduce the heat and continue stirring until the caramel completely dissolves in the cream and the mixture becomes homogeneous.
Once the mixture is ready, remove the saucepan from the heat and let it cool to room temperature. Then place it in the refrigerator for several hours to cool completely and thicken.
After the mixture has cooled, whip it with a mixer. You won’t be able to whip the cream with salt to soft peaks, but this will give the ice cream a slightly airier texture. It will also increase the freezing time and improve the texture of the frozen ice cream.
With this method of making ice cream, it is not necessary to whip it. You can put it straight into the freezer.
In the next step, pour the whipped mixture into a container and place it in the freezer for 4-6 hours or until fully frozen.
Every 30-60 minutes, stir the ice cream to prevent ice crystals from forming and to maintain a smooth texture.
