Lab Station 01 Modernist Recipe Book

experiment

Salted Caramel Ice Cream with Salted Caramel Ripple — retrospective whole-Recipe report

Primary subject: recipe/salted-caramel-ice-cream-with-salted-caramel-ripple v1

Hypothesis

Retrospective review expectation stated at recording time: the complete recorded formulation and Method can reach its intended endpoints and produce the following finished dish: Caramel custard ice cream layered with a soft, salty caramel ripple. This is not a hypothesis documented before historical cooking and is not itself an observed outcome.

Procedure

This record was written on 2026-10-02 from Carlo Kruger’s retrospective report on that date. Historical cooking dates and trial counts were not recorded. The exact whole Recipe Version is Salted Caramel Ice Cream with Salted Caramel Ripple v1. Its preserved source is recipes-tmp/salted-caramel-ice-cream-with-salted-caramel-ripple.md with SHA-256 8e481cd3b6957e72f322956cae4befa25149c0c96f293b9fe9dc89f79868ed6b. The serialized draft SHA-256 is cd8da536475b467d44a4acd845c42586e6f310ecdd3c23066e2b854c6a2647b9. The complete formulation and work sequence below are the recorded specification, not newly observed timings, temperatures or yields. Correspondence to past cooking is attributed to Carlo’s statement that the recipes as recorded were fully tested. The historical reconstruction caveats remain in the unchanged source; Carlo’s 2026-10-02 acceptance applies to this formulation and the packet’s explicit clarifications.

PHASE A — CARAMELISE SUGAR FOR BASE

Ingredient Uses

Key Ingredient Quantity Scaling Use
whole-milk Whole milk 300 g 100.00% Whole milk.
cream-approximately-35-fat Cream, approximately 35% fat 180 g 60.00% Cream, approximately 35% fat.
sucrose Sucrose 110 g 36.67% Sucrose.

Method

  1. Heat 110 g sucrose in a heavy saucepan to a dark amber caramel.
  2. Carefully add 180 g warm cream in stages. Stir until smooth, then add milk.

Phase Outputs

Key Phase Output Description
caramel-dairy-base Caramel dairy base Prepared intermediate for a later Phase. Use all.

PHASE B — MIX AND PASTEURISE BASE

Ingredient Uses

Key Ingredient Quantity Scaling Use
dextrose Dextrose 25 g 8.33% Dextrose.
skim-milk-powder Skim milk powder 25 g 8.33% Skim milk powder.
egg-yolk Egg yolk 50 g 16.67% Egg yolk.
ice-cream-stabiliser Ice cream stabiliser 1.5 g 0.50% Ice cream stabiliser.
fine-salt Fine salt 2 g 0.67% Fine salt.

Method

  1. Whisk dextrose, skim milk powder, stabiliser, and salt together. Blend into the caramel dairy mixture.
  2. Temper egg yolk with the warm mixture, recombine, and heat while stirring to 82 C–84 C for 30 s.
  3. Blend for 30 s and cool to below 4 C as quickly as possible.
  4. Refrigerate for 6 h–12 h.

Phase Outputs Used

Phase Output Use
Caramel dairy base Use caramel-dairy-base. Use all.

Phase Outputs

Key Phase Output Description
aged-base Aged base Prepared intermediate for a later Phase. Churn all.

PHASE C — CARAMEL RIPPLE

Ingredient Uses

Key Ingredient Quantity Scaling Use
sucrose Sucrose 150 g 50.00% Sucrose.
glucose-syrup Glucose syrup 50 g 16.67% Glucose syrup.
cream-warm Cream, warm 150 g 50.00% Cream, warm.
unsalted-butter Unsalted butter 40 g 13.33% Unsalted butter.
fine-salt Fine salt 3 g 1.00% Fine salt.

Method

  1. Combine sucrose and glucose syrup. Cook to a dark amber caramel.
  2. Carefully add warm cream in stages and stir smooth.
  3. Remove from heat and blend in butter and salt.
  4. Cool completely. The ripple should be thick but pourable at 20 C.

Phase Outputs

Key Phase Output Description
cold-caramel-ripple Cold caramel ripple Prepared intermediate for a later Phase. Use 150 g in three 50 g layers; retain any remainder.

PHASE D — CHURN AND LAYER

Technique Applications

Technique Controls Purpose
Ice cream churning Draw approximately -6 C Churn before layering the cold ripple.

Method

  1. Churn the aged base to approximately -6 C.
  2. Pack one-third of the ice cream into a chilled container and drizzle with 50 g ripple. Repeat twice, ending with ripple.
  3. Fold once with a narrow spatula to marble; do not mix completely.
  4. Harden at -18 C for at least 4 h.
  5. Retain any prepared ripple beyond the selected 150 g portion.

Caramel colour is the main flavour control. Stop before it smells burnt or acrid. Any remaining ripple keeps refrigerated for up to 2 weeks.

Phase Outputs Used

Phase Output Use
Aged base Use aged-base. Churn all.
Cold caramel ripple Use cold-caramel-ripple. Use 150 g in three 50 g layers; retain any remainder.

Results

Carlo retrospectively reported that the recipes as recorded were all successful and fully tested, and approved this whole formulation for production. No further Recipe-specific observations were supplied. Cooking dates, trial counts, detailed tasting notes and instrument measurements were not supplied. Source yields are estimates, not measured results of this retrospective record. Recorded alternatives have no separate variation-specific testing observations in this report.

Decision

Carlo accepted the formulation as recorded, including the explicit reviewed clarifications, for production in the complete 25-Recipe batch on 2026-10-02. Proceed to normal exact-version Promotion after valid serialization, applicable Curation and reference resolution. Technical validation does not perform that human acceptance. A materially changed formulation needs its own exact-version evidence and acceptance; this report does not automatically follow future changes.