Salted Caramel Ice Cream Tacos
INGREDIENTS:
● 2 egg whites
● ¼ cup sugar
● 1/2 cup flour
● 2 tbsp butter
● 1½ C. brown sugar
● ½ C. water
● 1 cup hot heavy cream
● 2 tbsp butter
● Salt
● 1¾ cup heavy cream
● 1½ cup milk
● ½ tbsp vanilla
RECIPE VIDEO:
INSTRUCTIONS:
Step 1
Place the sugar and water in a saucepan, stirring to dissolve the sugar.
Step 2
Heat on high and bring to a boil.
Step 3
Using a basting brush dipped in water, brush the sides of the pan down to dissolve any sugar crystals that form.
Step 4
Continue cooking until the sugar starts to turn a deep amber. As soon as it reaches this point, immediately remove it from the heat or it will burn.
Step 5
Wearing oven mitts on your hands,slowly pour the hot heavy cream into the caramel and whisk it in. The mixture will bubble severely, but will calm down as you keep mixing. Add the butter to the mixture and mix in until is is melted and fully incorporated.
Step 6
Add kosher salt to the caramel, little by little, tasting, until desired saltiness is achieved.
Step 7
Pour half of the caramel into an airtight container and set out at room temperature to cool.
Step 8
In a mixing bowl, whisk together the remaining half of the caramel, chilled cream, milk, and vanilla.
Step 9
Refrigerate until cold.
Step 10
Stir together well after chilling and freeze it in an ice cream maker according to the manufacturer instructions.
Step 11
When the ice cream is fully frozen, pour the room temperature caramel in to the ice cream and let it swirl through the mixture.
Step 12
Scoop into a container and freeze until firm.
Step 13
For the taco, mix all the ingredients together. With a pastry bag, draw a circle with the batter, fill it and oven for about 10 min at 200º
Step 14
As soon as you take it out, mold it with a wooden spoon.
Step 15
Melt the chocolate, dip the edges of the taco and cover with almond praline.
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