|Photo credit: thenibble.com|
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
- 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.
- 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.
- Meanwhile, bring milk, remaining cup cream, and remaining 1/4 c sugar just to boil in a small heavy saucepan, stirring occasionaly.
- Lightly whisk eggs in a medium bowl, then add half of hot milk mixture in a slow stream, whisking constantly.
- 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).
- 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.
- Chill custard, stirring occasionally, until very cold, 3 to 6 hours.
- 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.