Friday, June 25, 2010

Ice cream Maker... Attempt #1!

Hi!  I'm back!  This spring has been CRAZY!  In only all the best ways... Weddings, Bachelorette parties, bridal showers, graduations and birthdays... But I'm back to share it all with you.  Here we go...

Photo credit:

On my first attempt using my beautiful, delightful red ice cream maker, I decided to make something new and decadent... SALTED CARAMEL ICE CREAM.  It's been a new hit across the country at all the boutique creameries... In fact, I nearly melted when I first tasted it at Sweet Rose Creamery recently... so I thought I'd try my hand at it.

Wow, was it amazing... Next time, I'm making ice cream sandwiches!  Maybe with some melt in your mouth sugar cookies.  

Here's the recipe I used:

Salted Caramel Ice Cream

as adapted from Gourmet Magazine

Photo credit: Gourmet Magazine

  • 1 1/4 c sugar, divided
  • 2 1/4 c heavy cream, divided
  • 1/2 tsp flaky sea salt such as Maldon
  • 1 tsp pure vanilla extract
  • 1 cup whole milk
  • 3 large eggs 
  1. Heat 1 c sugar in a dry 10-inch heavy skillet over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling skillet occasionally so sugar melts evenly, until it is dark amber. 
  2. Add 1 1/4 c cream (mixture will spatter) and cook, stirring, until all of caramel has dissolved. Transfer to a bowl and stir in sea salt and vanilla. Cool to room temperature.
  3. Meanwhile, bring milk, remaining cup cream, and remaining 1/4 c sugar just to boil in a small heavy saucepan, stirring occasionaly.
  4. Lightly whisk eggs in a medium bowl, then add half of hot milk mixture in a slow stream, whisking constantly. 
  5. Pour back into saucepan and cook over medium heat, stirring constantly with a wooden spoon, until custard coats back of spoon (do not let boil). 
  6. Pour custard through a fine-mesh sieve into a large bowl, then stir in cooled caramel.  I realized that I do not own a sieve anymore... So, I didn't do this step, and the ice cream still turned out DELICIOUS, despite having more of a frozen custard consistency.
  7. Chill custard, stirring occasionally, until very cold, 3 to 6 hours.
  8. Freeze custard in ice cream maker (it will still be quite soft), then transfer to an airtight container and put in freezer to firm up. 
You will NOT be disappointed... Just take a look at that luscious photo for proof! 


  1. aww, where are the pictures of YOUR ice cream? I haven't churned anything in about 4 months, as soon as the new counter goes on, the ice cream maker will be running 24/7.

  2. I have never made ice cream, but you sure are making it look fun:)

  3. Hi, thanks for coming by! No photos of my own to post. On the next batch I will. My ice cream in photos did not do the flavor justice!

  4. OMG! My hubby and I must try this ice cream!! we got an ice cream maker for our wedding but haven't used it a ton. We've only made vanilla and molasses ice cream with it...and the molasses recipe? yeah not so much. LOL! this recipe sounds DELISH! thanks for sharing!!


Designed By Aqua Poppy Designs for Grungry Girl.
© 2010 Copyright. All Rights Reserved.