Lab Station 01 Modernist Recipe Book
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Specimen photograph for Salted Caramel Ice Cream with Salted Caramel Ripple

Salted Caramel Ice Cream with Salted Caramel Ripple

Yield
approximately 950 ml finished ice cream

October 2, 2026 · Version 1 · Dessert

Caramel custard ice cream layered with a soft, salty caramel ripple

Preparation

Scaling basis: Whole milk · 300 g

PHASE A — CARAMELISE SUGAR FOR BASE

Ingredient Uses

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

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

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

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.

Recorded alternatives (no separate variation-specific testing observations were supplied):

  • Without ripple: Churn the base as written and omit the layering phase.
  • Bitter caramel: Take both caramels 5 C–10 C darker, judging carefully by aroma and colour.

Technique Applications

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

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.

FAILURE MODES

Symptom Likely cause Corrective action
Bitter burnt base over-caramelisation stop before acrid aroma
Lost marbling excessive folding fold once and harden