Salted Caramel Sorbet
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
A refreshing dessert that combines the richness of caramel with the sweetness of salt, all in a cool and creamy sorbet.
Ella x
Ingredients
- 600 ggranulated sugar(None)
- 400 mlwater(None)
- 8 gsalt(Flaky sea salt for garnish)
- 200 gunsalted butter(Melted)
- 400 mlcaramel sauce(Homemade or store-bought)
- 2 nullegg yolks(Beaten until frothy)
- 120 mlfresh cream(Whipped)
- 10 mlvanilla extract(Pure vanilla)
- 10 gcitric acid(Optional, for a tangier sorbet)
- 20 gpectin(Commercial or homemade)
- 20 gflavoured ice cream salt(For churning)
- 10 nullfresh mint leaves(Garnish)
Detail level
Instructions
- 1
Combine sugar and water in a saucepan, and place over medium heat.
Tip: Stir until sugar has dissolved.
- 2
Bring the mixture to a boil, then reduce heat and simmer for 5 minutes.
Tip: Use a candy thermometer to check for the correct temperature.
- 3
Remove from heat and stir in butter, caramel sauce, and vanilla extract until well combined.
Tip: Let cool slightly before proceeding.
- 4
Beat egg yolks in a separate bowl until frothy, then slowly pour into the caramel mixture.
Tip: Whisk until smooth and combined.
- 5
Pour the mixture into an ice cream maker and churn according to manufacturer's instructions.
Tip: Add a pinch of salt to balance the flavors.
- 6
If using, stir in citric acid and pectin to help set the sorbet.
Tip: Make sure the mixture is well combined.
- 7
Transfer the sorbet to a container and cover with plastic wrap, pressing wrap directly onto the surface to prevent air from getting in.
Tip: Freeze for at least 2 hours to set.
- 8
To churn, place the mixture in the ice cream maker and churn according to manufacturer's instructions.
Tip: Make sure the mixture is at the correct temperature for churning.
- 9
Transfer the sorbet to a container and garnish with flaky sea salt, fresh mint leaves, and a drizzle of caramel sauce.
Tip: Serve immediately and enjoy!
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