Salted Jaggery Ice Cream
This ice cream gets its caramelized sweetness from jaggery, an unrefined sugar made from evaporated cane juice or a palm tree sap which is cooked into a concentrated syrup. Darker in color than cane sugar, jaggery has a more pronounced flavor, reminiscent of toffee and butterscotch. This homemade ice cream strikes the perfect balance of salty and sweet.
Written By Snuk Test Kitchen | Sep 02, 2021
Ingredients
Salted Jaggery Ice Cream
- Jaggery, 1, Cup,,jaggery-pieces
- Water, 4, Tablespoons,,,
- Maldon Salt, 1, Teaspoon,,maldon-sea-salt
- Heavy Whipping Cream, 2 1/2, Cups,,,
- Whole Milk, 1 1/2, Cup,,,
- Egg Yolks, 6,,,,
- To a medium sized pot over medium heat, add the jaggery and water. Swirl frequently until the jaggery is completely dissolved and the syrup begins to thicken. The mixture will be bubbling and deepen in color. Turn off the heat, add the salt and, swirl until incorporated.
- Add the heavy whipping cream and whole milk to the jaggery syrup. Simmer until combined and smooth. Set aside and let cool.
- In a separate bowl, beat the egg yolks until smooth. Whisking continuously, slowly stream a third of the caramel milk mixture into the eggs. Once the eggs are tempered, add the remaining caramel milk.
- Add the ice cream base to a pot over medium-low heat and cook until the mixture reaches 170 degrees, or is thick enough to coat the back of a spoon. Immediately remove from the heat.
- Strain the mixture through a fine-mesh sieve and refrigerate for a few hours.
- Once the mixture is cooled, churn in an ice cream machine according to machine directions. Remove from ice cream machine once it has reached soft serve texture and transfer to a freezer safe tupperware. Freeze for an additional 2-3 hours. Serve with extra flaky salt and toppings of choice.
