A delicious ice cream with caramel and spiked with cinnamon… and made a little less guilty!
Usually I avoid participating in challenges during this month. However, when Mayuriji mentioned the theme for this month’s Shh Cooking Secretly Challenge as “Frozen Treats” as suggested by Pavani, I simply couldn’t resist the temptation. Despite being back home when the post went alive and knowing that the posting date will be midst of Ramadan, I still went ahead and said a “yes”. I love home made ice creams. There are already a lot of trials that I have done on the blog and I can’t wait to try an actual one made with eggs, though it looks like that will have to wait till I get a hang of an ice cream machine. Hehe…
My partner for this month is Preethi Prasad, who blogs at a lovely vegetarian blog called Preethi’s Cuisine. I am being assigned to her for the first time since I have been a part of this challenge. It is always lovely to get to know a fellow blogger through challenges like these. Since it is Ramadan and we are always on the lookout for new snack ideas for Iftar, these Beetroot Corn Bites seem to be amazing, especially since they are not deep fried. Being a sweet tooth, my eyes fell on the Pancake Mix Bundt Cake, which is a very interesting idea if you want to try something else rather than pancakes with your ready made mix. After a little chat, the ingredients she gave me was sugar and cinnamon and I was really excited about the ingredients. Read on to know why…
Just the day before coming back from home, my eleema – umma’s sister – had sudden guests for lunch and she sent my cousin off to get some ice cream to serve as dessert. One flavor that he picked up was caramel cinnamon ice cream from a local brand called Arun. I have to say that I am a fan of ice creams back home. There are all sorts of interesting flavors and they taste different from what we get here. When eleema offered me, I had to eat and know how it tasted like. The ice cream had a very mild caramel and even milder cinnamon taste. I loved it but of course wished it would have both the flavors a little more stronger.
So when I got the ingredients, I decided to recreate this ice cream. Caramel in itself is very calorific, so I didn’t want to use the whipping cream + condensed milk format that is usually the formula used for quick fix ice cream. Instead I decided to use evaporated milk, just like I have used in this super easy ice cream as well as the Honey Buttermilk Ice Cream with great success. I prepped the caramel first while I left the evaporated milk and the bowl-whisks to get themselves chilled in the fridge. Once the caramel was cooled, all I did was whip the milk, fold in the cinnamon flavored caramel and pushed it into the fridge. Since the creamy element is a bit less, I whipped the ice cream a couple of times. Once it was completely set, the ice cream was so smooth that it slided off with an ice cream scoop without having to wait for too long. The ice cream had heavier caramel and cinnamon flavors, just the way I wanted it to be. I had made this as our anniversary special, and we ended up wiping it clean as our midnight treat in two days.
I normally don’t like to urge, but please try this ice cream if you get a chance. It is too good, so good that even my girls loved it despite their loathing of cinnamon. And if you are interested in knowing what Preethi made with her secret ingredients, then go ahead and have a look at what she has made…
Salted Caramel Cinnamon Ice Cream
- 1 can evaporated milk (400 ml)
FOR SALTED CINNAMON CARAMEL
- 1 cup sugar
- 20 gm butter
- 250 gm thick cream I used Puck packet
- 1 tsp cinnamon powder
- 1 tbsp crushed sea salt
- 1 tsp vanilla
- Chill the evaporated milk in the fridge till use. Keep a bowl and the beaters chilled as well.
- To prepare the caramel, start by melting the sugar in a wide saucepan on low heat, stirring occassionally, till the sugar starts changing colour and becomes of an amber shade. You will cease seeing granules and all the sugar will be melted. This step takes time, so be patient!
- Add the butter, cinnamon and salt and allow it to melt.
- Add the cream in. The mixture will start to splutter so be careful. Whisk well to combine. The sugar may start clumping but it will melt off eventually. Cook till the whole mixture is well mixed.
- Add the vanilla and switch off. Transfer into a bowl and allow it to cool completely.
- In the chilled whisking bowl, add the chilled evaporated milk. Start beating using your hand held beaters, you will start seeing the milk getting foamy and thick. Beat for around five minutes.
- Add in the salted cinnamon caramel and beat till combined. Pour into a setting tray and keep into the freezer.
- After an hour, take out and whip the mixture. Put it back and set for around 4 hours or till done.
- Scoop and enjoy!