Seriously, Out Of This World!
Don’t say you haven’t been warned⚠️ If you 💘💕love ice cream, oh boy, this is the best ice cream I have every tasted! It’s a crime that something this delicious can be made right in your own kitchen. This is very dangerous information, and in the wrong hands, may be treacherous to calorie watching, so be careful! Delicious over indulgence may follow! Salted Caramel Ice Cream is irresistibly delicious!
I actually made this as an ingredient to another recipe I’m working on. But, when I tasted it, I realized that this ice cream had to be featured all on its own! Homemade caramel is something so incredible, then mix it into ice cream and it’s a heavenly bite. Who on earth first decided that adding some salt to caramel was a good idea? Evil Genius! I wish I’d thought of that myself. There are so many great recipes that feature salted caramel, this is one of them! This is a recipe from epicurious.com The only changes I made are in clarification of some of the instructions. Here’s how I made it!
The Salted Caramel
Into a large flat pan add 1 cup sugar and heat on medium.
Let the sugar melt slowly, do not stir or disrupt the sugar while it melts. Cooking the sugar over a large flat surface helps the sugar melt evenly. Once the sugar is almost completely melted, you may very carefully stir down and small clumps. Very carefully, add 1 cup of cream. The mixture will splatter, so pour it slowly. The caramel with seize, then it will slowly start to melt into the cream. Once the mixture starts to bubble, stir to combine.
When it’s completely melted together and combined, remove from the heat. Let the mixture cool a bit, then pour into a small bowl. Add 1/2 teaspoon of flake sea salt and 1/2 teaspoon of vanilla. Let the caramel cool completely. You may cover it and chill in the refrigerator.
The Ice Cream
Into a small bowl, add 3 eggs, whisk lightly.
Into a medium sized heavy bottomed sauce pan, add 1/4 cup sugar, 1 cup cream and 1 cup whole milk. Heat the mixture on medium heat and stir to combined. Heat until just simmering. Slowly add about 1/3 cup of the mixture to the eggs, whisking constantly to temper the mixture. Add another 1/3 cup of the hot milk to the eggs, still whisking. Next, add the milk mixture to the pot and continue to heat. Using a wooden spoon, stir and heat the mixture until it reaches 170°. If you don’t have a thermometer, you can tell it’s ready when it begins to thicken enough to coat the back of the spoon.
Remove from the heat and pour it into a medium bowl. To help the mixture cool, you can put the bowl into a larger bowl filled partially with ice and water. Let the custard cool until it’s room temperature. Cover with plastic and chill.
The Big Chill 😎
When the custard and the caramel are chilled, remove from the refrigerator and combine the two mixtures together, stir to fully combine. Pour the mixture into your ice cream maker and process according to your machines directions.
Remove the ice cream when complete and put into a covered container and freeze until firm, about 2 hours.
Serve and enjoy!
Ingredients
For the salted caramel
- 1 1/4 cups heavy cream
- 1 cup granulated sugar
- 1/2 teaspoon sea salt
- 1/2 teaspoon vanilla
For the Ice Cream Custard
- 3 eggs
- 1 cup whole milk
- 1 cup cream
- 1/4 cup granulated sugar
Instructions
- Into a large flat pan add 1 cup sugar and heat on medium. Let the sugar melt slowly, do not stir or disrupt the sugar while it melts. Cooking the sugar over a large flat surface helps the sugar melt evenly. Once the sugar is almost completely melted, you may very carefully stir down and small clumps. At this point the caramel is extremely hot, so be very cautious. Very carefully, add 1 cup of cream. The mixture will splatter, so pour it slowly. The caramel with seize, then it will slowly start to melt into the cream. Once the mixture starts to bubble, stir to combine. When it's completely melted together and combined, remove from the heat. Let the mixture cool a bit, then pour into a small bowl. Add 1/2 teaspoon of flake sea salt and 1/2 teaspoon of vanilla. Let the caramel cool completely. You may cover it and chill in the refrigerator.
- The Ice Cream
- Into a small bowl, add 3 eggs, whisk lightly.
- Into a medium sized heavy bottomed sauce pan, add 1/4 cup sugar, 1 cup cream and 1 cup whole milk. Heat the mixture on medium heat and stir to combined. Heat until just simmering. Slowly add about 1/3 cup of the mixture to the eggs, whisking constantly to temper the mixture. Add another 1/3 cup of the hot milk to the eggs, still whisking. Next, add the milk mixture to the pot and continue to heat. Using a wooden spoon, stir and heat the mixture until it reaches 170°. If you don't have a thermometer, you can tell it's ready when it begins to thicken enough to coat the back of the spoon.
- Remove from the heat and pour it into a medium bowl. To help the mixture cool, you can put the bowl into a larger bowl filled partially with ice and water. Let the custard cool until it's room temperature. Cover with plastic and chill.
- When the custard and the caramel are chilled, remove from the refrigerator and combine the two mixtures together, stir to fully combine. Pour the mixture into your ice cream maker and process according to your machines directions.
- Remove the ice cream when complete and put into a covered container and freeze until firm, about 2 hours.
Adapted from Epicurious by Karen Harris https://www.bittersaltysoursweet.com
