Salted Caramel Truffle Recipe
Salted Caramel ice cream enrobed in milk chocolate
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Ingredients
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Ice Cream Base
Chocolate Coating
Finishing Touch
Method
Ice Cream Preparation
Mix Ingredients
In a large mixing bowl, combine the heavy cream, whole milk, granulated sugar, salt, and vanilla extract. Whisk until the sugar is fully dissolved.
Add Caramel
Gently fold in the caramel sauce until evenly incorporated throughout the mixture.
Chill the Mixture
Cover the bowl with plastic wrap and refrigerate for at least 2 hours or until completely chilled.
Churn Ice Cream
Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
Freeze Ice Cream
Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.
Chocolate Coating
Prepare for Dipping
Remove the ice cream from the freezer and let it sit at room temperature for about 5 minutes to soften slightly, making it easier to scoop.
Truffle Assembly
Scoop Ice Cream
Using a cookie scoop or tablespoon, scoop out portions of the salted caramel ice cream and form them into balls.
Dip in Chocolate
Dip each ice cream ball into the melted chocolate, making sure to coat it evenly. Allow excess chocolate to drip off.
Chill Coated Truffles
Place the coated truffles on a parchment-lined baking sheet and sprinkle with sea salt. Repeat until all truffles are coated.
Final Freeze
Return the baking sheet to the freezer and let the truffles freeze for at least 30 minutes until the chocolate coating is set.