The Great British Bake off 2019: Dairy Week
Dairy can be such a scary word to some people. It is a serious allergy, intolerance, and many people suffer skin irritation (i.e. acne). I used to be dairy free thinking it would treat my eczema. However, I realised i was just eating too much of it - they say a ball of mozzarella is too much apparently.
I love baking vegan treats but sometimes it is nice using different dairy products (other than egg and yoghurt) and making new recipes. So if you can eat dairy, then take a seat…
DAIRY WEEK
Signature: Dairy cake with a cultured diary product
Technical: 12 Maids of honour
Showstopper: Stunning display of milk based Indian sweets - ‘Mishti’
Cream cheese ice cream with crunchy caramel swirls
Pre-baking information: The caramel was crunchy by accident as the sugar started to caramelise together so I would add 1tsp of water so it dissolves not crunch together. Recipe from ¡Hola! Jalapeño. Link in the title.
Ice cream ingredients
240g cream cheese (room temperature)
380ml sweetened condensed milk (I used evaporated milk and sugar - each cup of evaporated milk add about 1 and 1/4 cups of sugar. Pour the mixture in a pan, stir while heating on the stovetop until the sugar completely dissolves. Let cool.)
1tsp vanilla essence
1/4tsp salt
480ml heavy cream
Method
Get a big enough Tupperware for the ice cream.
In a mixing bowl add cream cheese and beat with electric mixers until smooth.
(If you are making your own sweetened condensed milk do this now)
Add to the mixing bowl the sweetened condensed milk, vanilla and salt - continue to beat the ingredients until they have combined and there is a smooth texture.
In another mixing bowl pour in the heavy cream and whisk until it becomes stiff peaks. (whipped cream texture)
Add a third of the cream into the cream cheese & milk mixture and fold to combine. Repeat until all the cream is in and combined completely.
When all the cream is in scrape the bowl in to the container and place in the freezer.
Then make the caramel sauce.
Salted caramel sauce ingredients
2 tbsp salted butter
1/2 cup light brown muscovado sugar
1/4 cup double cream
1/4 tsp pink Himalayan salt
vanilla essence to taste
Method
Place all of the ingredients in a small saucepan except the vanilla essence.
Place the saucepan with the ingredients on the stove with a medium heat. Whisk them together and allow to boil.
Once there is a boil, reduce the heat and keep whisking whilst they simmer.
It will take a while but don't stop whisking until you think it is a caramel texture, whisk in the vanilla while doing this.
Once there is caramel forming, remove from heat, let cool slightly.
While the caramel is cooling add in to the ice cream and swirl around.
Place back in to the freezer for 4 hours.
Happy baking! (freezing!)
