Thursday, July 15, 2010

Ice Cream With a "Come Hither" Appeal*

It's a little time consuming to make, but so worth it. Salted caramel ice cream is actually more of a frozen custard. Are you salivating yet? Here's the recipe which I got from Allyson, and which she got from a "gourmet magazine."

1 1/4 cups sugar, divided
2 1/4 cups heavy cream, divided
1/2 tsp flaky sea salt
1/2 tsp pure vanilla extract
1 cup whole milk
3 large eggs

Heat 1 cup 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 cups cream (mixture will splatter) and cook, stirring until all of caramel has dissolved. Transfer to a bowl and stir in sea salt and vanilla. Cool to room temp.

Meanwhile, bring milk, remaining cup of cream, and remaining 1/4 cup sugar just to a boil in a small heavy saucepan, stirring occasionally.

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 until custard coats the back of a spoon and registers 170 on an instant-read thermometer. Do not let boil. If lumpy, you can pour it through a fine mesh sieve. Stir in cooled caramel.

Chill custard, stirring occasionally until very cold, 3-6 hours.

Freeze in ice cream maker (it will be quite soft), then transfer to an airtight container and put in freezer to firm up.

*A quote from the unnamed gourmet magazine.


Allyson said...

I am so glad you got to try the Salted Carmel Ice Cream recipe! It is wonderful. Did your family like it?

Afton said...

this was the second time I'd made it. So good. It will definitely be in the permanent rotation.

Debbie said...

That's my favorite flavor that I get regularly from the Japanese Ice Cream shop here in Singapore! It's SO GOOD!