By Emily
Since my husband is such a carmel fan, I tried this recipe for Salted Carmel Ice Cream after seeing it on the Food Network. It's really fabulous in taste, and is perfect to accompany a chocolate dessert or by itself. It is RICH though.... like a gelato. Also, it's a little on the soft side, since the salt prevents total freezing of the ice cream. The only thing I would do differently is to make sure you MIX the ice cream mixture thoroughly before it goes into the ice cream machine, that is, if you are doing two batches, like I did b/c I didn't have enough room. That way, the salt & carmel; which sinks eventually after being mixed with the vanilla base, will be evenly distributed among batches. One of my batches was heavenly and the other was a little on the salty side. But overall this recipe is really amazing for a naughty treat. It is a keeper for impressing guests!
Ice Cream Base:
1 cup whole milk
4 large egg yolks
3/4 cup sugar
2 cups heavy cream
Directions for the Ice Cream base:
Heat the milk in a sauce pan over medium-low heat. Prepare an ice bath by setting a 2-quart bowl over a larger bowl partially filled with ice water. Set a strainer over the smaller bowl and set aside.
In a separate bowl, whisk together the egg yolks and sugar until pale yellow in color and the sugar has dissolved.
1 cup whole milk
4 large egg yolks
3/4 cup sugar
2 cups heavy cream
Directions for the Ice Cream base:
Heat the milk in a sauce pan over medium-low heat. Prepare an ice bath by setting a 2-quart bowl over a larger bowl partially filled with ice water. Set a strainer over the smaller bowl and set aside.
In a separate bowl, whisk together the egg yolks and sugar until pale yellow in color and the sugar has dissolved.
Gradually pour the warmed milk into the yolk mixture, whisking constantly.
Pour the mixture back into the same saucepan you used to warm the milk. Cook for 3 to 5 minutes, stirring constantly, until the custard thickens and coats the back of a wooden spoon.
Strain the custard into the top bowl of the ice bath to stop the cooking process. Add the heavy cream and stir over the ice bath until cool. Cover the bowl with plastic wrap and chill thoroughly, preferably overnight. Yield: about 3 cups.
Caramel:
1 1/4 cups sugar
3/4 cup heavy cream
2 teaspoons flaky sea salt, such as Maldon
1 tablespoon pure Tahitian vanilla extract
Directions for the Caramel:
Heat the sugar in a dry heavy-bottomed sauce pan over medium heat, stirring with a fork to heat the sugar evenly, until it starts to melt, then stop stirring and swirl the pan so the sugar melts evenly, and continue cooking until it is a dark amber color.
1 1/4 cups sugar
3/4 cup heavy cream
2 teaspoons flaky sea salt, such as Maldon
1 tablespoon pure Tahitian vanilla extract
Directions for the Caramel:
Heat the sugar in a dry heavy-bottomed sauce pan over medium heat, stirring with a fork to heat the sugar evenly, until it starts to melt, then stop stirring and swirl the pan so the sugar melts evenly, and continue cooking until it is a dark amber color.
Carefully add the heavy cream (the mixture will splatter) and cook, stirring until all the caramel has dissolved.
Transfer to a heat-proof bowl and stir in the sea salt. Set the caramel mixture over a bowl filled with ice water and stir until chilled to room temperature, otherwise adding warm caramel to the ice cream base will "scramble" the eggs.
Combine the caramel mixture with the Ice Cream base and add the vanilla.
Chill completely (I chill mine for about 8 hours in the fridge to be safe). Freeze in an ice cream machine according to manufacturer's directions.
You can freeze the leftovers in an air tight container, but I wouldn't let it go uneaten for too long, considering there are no preservatives. Enjoy!
You can freeze the leftovers in an air tight container, but I wouldn't let it go uneaten for too long, considering there are no preservatives. Enjoy!
