Scooped: Duck Fat Caramel Soy Sauce Ice Cream

Name: Scooped: Duck Fat Caramel Soy Sauce Ice Cream
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 20
Cuisine: Global
Ingredients: 3 Tbsps duck fat; 6 egg yolks; 710 milliliters half-and-half (or 1 1/2 cups each cream and whole milk); 20 servings Nutmeg, freshly grated, for serving; 3 Tbsps high quality soy sauce; 355 milliliters sugar; 2 teaspoons vanilla extract

If 43 cents per serving falls in your budget, Scooped: Duck Fat Caramel Soy Sauce Ice Cream might be a super gluten free and fodmap friendly recipe to try. One serving contains 153 calories, 2g of protein, and 8g of fat. This recipe serves 20. Head to the store and pick up nutmeg, soy sauce, sugar, and a few other things to make it today. It is perfect for Summer. From preparation to the plate, this recipe takes roughly 50 minutes.

Instructions

In a heavy 3 quart saucepan, combine sugar with just enough water to barely moisten it.

Ingredients you will need

Sugar

Water

Equipment you will use

Sauce Pan

Place on high heat and let sugar melt and begin to caramelize. As sugar caramelizes, the bubbles will shrink and pile on each other. The caramel is nearly ready when bubbling significantly slows and the syrup is the color of an old penny, a dark amber. Do not stir the pot at this point.

Ingredients you will need

Caramel

Sugar

Syrup

Equipment you will use

Pot

Caramel will begin to smoke; let it for three seconds and then stir in half-and-half and turn off heat. If caramel seizes, heat on low and stir till dissolved.

Ingredients you will need

Caramel

In a large bowl, whisk together egg yolks, duck fat, and soy sauce till thoroughly combined. Ladle in about 1/3 of the caramel mixture, whisking constantly, to temper eggs. Then return egg mixture to saucepan.

Ingredients you will need

Egg Yolk

Soy Sauce

Duck Fat

Caramel

Egg

Equipment you will use

Whisk

Sauce Pan

Ladle

Bowl

Heat custard on low, stirring frequently, until custard coats the back of a spoon and a finger swipe leaves a clean line.

Ingredients you will need

Custard

Remove from heat, stir in vanilla, and transfer to an airtight container. Chill overnight in refrigerator.

Ingredients you will need

Vanilla

Custard may curdle slightly overnight.

Ingredients you will need

Custard

Pour through a fine-mesh strainer into an ice cream maker and churn according to manufacturer instructions. Chill in a cold freezer, 3 hours for a soft serve and 8 to 12 for a firmer ice cream.

Ingredients you will need

Ice Cream