Dessert Recipe – You like fancy ice cream? This simple recipe for delicious sourdough ice cream with salted caramel will inspire you. This and more inspiration on Eatery Berlin: https://t1p.de/t5hp
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Sourdough Ice Cream with Salted Caramel
If you bake your own bread and rolls like we do and use sourdough for this purpose, you may have a few sourdough leftovers here and there. However, these do not have to simply end up in the trash, because in addition to a good compost accelerator, you can also excellently use sourdough for your cooking or dessert preparations. However, in this case I wanted to make an ice cream that reflected the basic savory flavor of sourdough.
Sourdough in ice cream
Sure, this flavor may not be found in every ice cream shop right away, but I was sure the combination of sour cereal notes and sweetness would work great together. Assuming a classic vanilla ice cream, cream is brought to a boil with milk, sugar and vanilla, and then egg yolks are added to thicken it. Sourdough consists of water and flour and can therefore easily be used as a binding agent, but the egg yolk has of course taste advantages. So, I reduced the amount of egg yolk and replaced them with the sourdough.
Sourdough and salted caramel
I usually season any savory dish with a little sugar and desserts with a little salt to round up the flavor. In this case, it was important to me to bring out the salty notes in the sourdough ice cream even more intensely, so I quickly came up with the idea of enhancing the ice cream with a salted caramel. The beauty of a caramel is that it becomes thick and solid when cold. So, the ice cream remained beautifully marbled in the end. But we were talking about salt in ice cream, and a caramel is inherently a sweet thing. However, if you add more than a pinch of salt to the caramel, the whole thing turns, and the result is more like a flavor enhancer made of sugar, salt and fat.
Sourdough ice cream sandwich
Since we’re on the subject of using leftover sourdough, you can also round up the whole thing even further. In addition to the flavors, some consistency should come into play at the end. To stay within the topic, of course, bread is perfect for this. I simply cut thin slices from an older piece of bread and fried them in some vegetable oil until crispy. The result are crispy bread Croutons with which you can easily make some ice cream sandwiches. But this is just a serving suggestion including leftover use, should the ice cream and the salted caramel not be enough for you.
