It’s no secret that I’m a salted caramel fan. This is the second recipe I’ve posted this week that features the sweet and salty combination (if you are a fan, too, check out the salted caramel pumpkin cookies). My fiance and I decided it was about time we make another batch of ice cream, so I suggested salted caramel since this is our favorite flavor of gelato to buy at the store. We will probably be making our own from now own because it was delicious! The texture was nice and creamy and it was a great sweet to salty ratio. It may officially be fall, but ice cream season is never over!
Salted Caramel Ice Cream
{Yields 1 Quart}
Ingredients:
- 1 1/2 cups sugar, divided
- 2 1/4 cups heavy cream, divided
- 1 tsp. sea salt
- 1/2 tsp. vanilla extract
- 1 cup whole milk
- 3 large eggs
Directions
- In a dry 10-inch skillet over medium heat, heat 1 cup of sugar, stirring with a fork, until it starts to melt. Then stop stirring and let it continue to melt, swirling skillet occasionally, until it is a dark amber color.
- Add 1 1/4 cups heavy cream and stir until the caramel has dissolved. The caramel will harden when you add the cream, but keep cooking until it has melted again to create a smooth mixture. Transfer to a bowl and stir in sea salt and vanilla. Cool to room temperature.
- Meanwhile, bring milk, remaining cup of cream and reaming 1/4 cup of sugar to a boil in a small heavy sauce pan, stirring occasionally
- In a medium bowl, lightly whisk the eggs together, then gradually add half of the hot milk mixture while constantly whisking to temper the eggs. Once combined, pour back into saucepan and cook over medium heat, stirring constantly with a wooden spoon, until custard coats the back of the spoon and reaches 170F on an instant-read thermometer (do not boil). Pour custard through a fine-mesh strainer into a large bowl, then mix in cooled caramel.
- Chill custard, stirring occasionally until very cold, about 6 to 8 hours. Pour into ice cream maker and follow manufacturer’s instructions. Transfer to an airtight container and freeze until firm.
*Recipe adapted from epicurious.com
