Caramel Ice Cream
This rich, buttery ice cream is the perfect blend of sweet with a hint of salty. Try it between Peanut Butter–Chocolate Icebox Cookies (page 129) or Brownie Cookies (page 131).
Recipe information
Yield
Makes 2 quarts
Ingredients
Preparation
Step 1
To make the caramel, combine 1 1/2 cups of the sugar with 1/4 cup water in a medium-size heavy-bottomed pot over medium heat and cook until the mixture turns a golden amber, about 6 minutes. Remove from the heat and carefully stir in the butter and salt (the mixture will bubble and sputter vigorously). Slowly stir in the cream and milk and return to the heat. Whisk until the mixture is smooth and any bits of caramel have dissolved.
Step 2
Whisk the egg yolks with the remaining 3/4 cup sugar in a large bowl. Temper the yolks by slowly drizzling 1 cup of the hot caramel mixture into the bowl while whisking vigorously. Slowly pour the tempered eggs into the pot of caramel and continue to cook, mixing constantly, until the mixture begins to thicken, coats the back of a metal spoon, and reaches 170°F on an instant-read thermometer (note that the mixture can easily overcook and curdle, so be sure not to bring the mixture to a boil). Strain the mixture into a bowl and stir in the vanilla until fully incorporated.
Step 3
Refrigerate until fully cool before following your ice-cream maker’s manufacturer’s suggestions for freezing.
