For the caramel praline (blend in)teaspoon ocean salt, 1/2 mug sugar
For the frozen yogurt custard
2 mugs entire milk, isolated
1½ mugs sugar
4 tablespoons salted butter
inadequate ½ teaspoon ocean salt
1 measures (250 ml) overwhelming cream
5 extensive egg yolks
¾ teaspoon vanilla concentrate
1. To make the caramel praline, spread the ½ mug of sugar in a significantly layer in a medium-sized, unlined overwhelming obligation pot. Line a preparing sheet with a silicone heating tangle or brush it sparingly with unflavored oil.
2. Heat the sugar over moderate hotness until the edges start to liquefy. Utilize a heatproof utensil to tenderly mix the melted sugar from the lowest part and edges towards the focal point, blending, until all the sugar is disintegrated. (On the other hand a large portion of it—there may be a few irregularities, which will soften later.)
Keep on cookking blending rarely until the caramel begins smoking and starts to possess an aroma similar to its going to blaze. It won't take long.
3. Without a second thought, sprinkle in the ¾ teaspoon salt without blending (don't even stop to scratch your nose), then pour the caramel onto the arranged heating sheet and lift up the preparing sheet instantly, tilting and swirling it just about vertically to urge the caramel to structure as thin a layer as could be allowed. Put aside to solidify and cool.
4. To make the dessert, make an ice shower by filling an expansive bowl around a third full with ice 3d shapes and including a container or something like that of water so they're coasting. Home a more diminutive metal vessel (no less than 2 quarts/liters) over the ice, pour 1 measure (250 ml) of the milk into the inward bowl, and rest a cross section strainer on top of it.
5. Spread 1½ containers (300 gr) sugar in the pan in a much layer. Cook over moderate hotness, until caramelized, utilizing the same system portrayed as a part of Step #2.
6. When caramelized, expel from hotness and mix in the butter and salt, until butter is softened, then continuously race in the cream, mixing as you go.
The caramel may solidify and seize, however return it to the high temperature and keep on mixing over low hotness until any hard caramel is dissolved. Mix in 1 measure (250 ml) of the milk.
7. Whisk the yolks in a little bowl and slowly spill a percentage of the warm caramel mixture over the yolks, mixing continually. Scratch the warmed yolks go into the pot and cook the custard utilizing a heatproof utensil, mixing continually (scratching the lowest part as you mix) until the mixture thickens. On the off chance that utilizing a moment read thermometer, it ought to peruse 160-170 F (71-77 C).
8. Spill the custard through the strainer into the milk set over the ice shower, include the vanilla, then blend oftentimes until the mixture is chilled off. Refrigerate no less than 8 hours or until altogether chilled.
9. Solidify the mixture in your dessert creator as per the maker's guidelines.
10. While the dessert is beating, disintegrate the solidified caramel praline into almost no bits, about the span of vast confetti (about ½-inch, or 1 cm). I utilize a mortar and pestle, in spite of the fact that you can make your sort of music utilizing your hands or a moving pin.
11. Once your caramel frozen yogurt is stirred, rapidly blend in the smashed caramel, then chill in the cooler un
For the frozen yogurt custard
2 mugs entire milk, isolated
1½ mugs sugar
4 tablespoons salted butter
inadequate ½ teaspoon ocean salt
1 measures (250 ml) overwhelming cream
5 extensive egg yolks
¾ teaspoon vanilla concentrate
1. To make the caramel praline, spread the ½ mug of sugar in a significantly layer in a medium-sized, unlined overwhelming obligation pot. Line a preparing sheet with a silicone heating tangle or brush it sparingly with unflavored oil.
2. Heat the sugar over moderate hotness until the edges start to liquefy. Utilize a heatproof utensil to tenderly mix the melted sugar from the lowest part and edges towards the focal point, blending, until all the sugar is disintegrated. (On the other hand a large portion of it—there may be a few irregularities, which will soften later.)
Keep on cookking blending rarely until the caramel begins smoking and starts to possess an aroma similar to its going to blaze. It won't take long.
3. Without a second thought, sprinkle in the ¾ teaspoon salt without blending (don't even stop to scratch your nose), then pour the caramel onto the arranged heating sheet and lift up the preparing sheet instantly, tilting and swirling it just about vertically to urge the caramel to structure as thin a layer as could be allowed. Put aside to solidify and cool.
4. To make the dessert, make an ice shower by filling an expansive bowl around a third full with ice 3d shapes and including a container or something like that of water so they're coasting. Home a more diminutive metal vessel (no less than 2 quarts/liters) over the ice, pour 1 measure (250 ml) of the milk into the inward bowl, and rest a cross section strainer on top of it.
5. Spread 1½ containers (300 gr) sugar in the pan in a much layer. Cook over moderate hotness, until caramelized, utilizing the same system portrayed as a part of Step #2.
6. When caramelized, expel from hotness and mix in the butter and salt, until butter is softened, then continuously race in the cream, mixing as you go.
The caramel may solidify and seize, however return it to the high temperature and keep on mixing over low hotness until any hard caramel is dissolved. Mix in 1 measure (250 ml) of the milk.
7. Whisk the yolks in a little bowl and slowly spill a percentage of the warm caramel mixture over the yolks, mixing continually. Scratch the warmed yolks go into the pot and cook the custard utilizing a heatproof utensil, mixing continually (scratching the lowest part as you mix) until the mixture thickens. On the off chance that utilizing a moment read thermometer, it ought to peruse 160-170 F (71-77 C).
8. Spill the custard through the strainer into the milk set over the ice shower, include the vanilla, then blend oftentimes until the mixture is chilled off. Refrigerate no less than 8 hours or until altogether chilled.
9. Solidify the mixture in your dessert creator as per the maker's guidelines.
10. While the dessert is beating, disintegrate the solidified caramel praline into almost no bits, about the span of vast confetti (about ½-inch, or 1 cm). I utilize a mortar and pestle, in spite of the fact that you can make your sort of music utilizing your hands or a moving pin.
11. Once your caramel frozen yogurt is stirred, rapidly blend in the smashed caramel, then chill in the cooler un
