I am a new and enthusiastic churner, and my latest attempt was caramel corn ice cream - a sweet corn ice cream base with a caramel swirl. But. As I should have anticipated, the homemade caramel sauce froze as soon as I added it to the newly-churned ice cream and then fell to the bottom of the ice cream container. (Duh.)
What's a better technique for adding a swirl of caramel to my ice cream? Would the same thing happen if I added a loose chocolate ganache swirl - would it harden immediately?
PS: This sweet corn ice cream is amaaaazing: http://oneperfectbite.blogspot.com/20...
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