Salted Caramel Crunch Ice Cream Cake
Courtesy of Chef Teri-Lynn Friesen – Fête Ice Cream
The caramel recipe will yield extra, and freeze well or, it can be refrigerated for sundaes.
INGREDIENTS
Caramel
2 1/2 cups white sugar
1/3 cup light corn syrup
1/3 cup water
2 cups heavy
whipping cream
2 Tbsp butter
pinch of salt
Caramel crunch
Unsalted saltine crackers (enough to cover bottom of pan)
1 cup butter, in cubes
1 cup brown sugar
METHOD
Caramel
1. Stir the sugar, corn syrup and water in a small pot and gently swirl until sugar is dissolved.
2. Once combined, simmer and bring it to a boil.
3. Heat the caramel to 180°C, or until it looks like dark maple syrup.
4. Remove from heat, and while whisking, gradually pour in the cream. Do not stop mid-pour or caramel will seize. Use extreme caution or steam will burn.
5. Return pot to stove and bring the caramel to 80°C or until it reaches a slight simmer.
6. Use this time to melt any caramel that seized up (it takes practice!) Once it hits 80°C, remove
from heat and add butter and
salt, whisking until it is fully combined.
7. Cool to room temp. and store in a 1 L container.
Caramel crunch
1. Preheat oven to 350°F.
2. Line a sheet pan with parchment paper, overlapping the edges to avoid sticking to edge
for full coverage.
3. Line the pan completely with the crackers.
4. Set aside.
5. In a small pot over medium heat, melt butter.
6. Whisk in brown sugar until fully combined to keep butter and sugar from separating. It should be
thick but still pourable.
7. Simmer for 3 minutes.
8. Pour the caramel slowly over the crackers, ensuring caramel is evenly dispersed.
9. Using offset spatula, distribute the caramel over the crackers in a thin layer.
10. Top with sea salt
11. Bake for 12-15 minutes. A longer bake results in a crispier crunch.
12. Cool, then chop into 1/2”-1” pieces.
ASSEMBLY
Ice cream base
1. Prepare the ice cream base as outlined in dunkaroo recipe (do not add cookies or vanilla to the mix). Using a spring form pan, (vs. loaf pan) line parchment or cling wrap or a silicone cake liner around the edges.
2. For best results, freeze pan prior to filling with ice cream. Pour the freshly prepared ice cream into pan one third of the way full.
3. Spread it with an offset spatula until smooth, then freeze for at least 30 min. Reserve the remaining ice cream in a separate bowl and freeze to avoid melting.
4. Remove ice cream from freezer and add 1/3 cup of caramel sauce, spread evenly, over the ice cream.
5. Add 1/2 cup chopped crunch pieces. Freeze for 30 min until fully set.
6. Remove the reserved ice cream and mix to soften if necessary.
7. Spread it over the frozen cake evenly.
8. Top with parchment paper. Freeze overnight.
9. To decorate, remove the cake from the springform pan.
10. Place on a plate or cake board.
To decorate
1. Drizzle the caramel onto the center of the cake.
2. Using an offset spatula, push to the edges, allowing extra caramel to drip over the sides if desired.
3. Use caramel to glue the crunch pieces to the bottom of the cake around the circumference.
4. Top generously with a mountain of extra caramel pieces.
5. Freeze or serve immediately.
Yield 1 cake