Salted Caramel Ice Cream
Inspired by Brittany’s traditional salted caramel candies, this is a knockout ice cream. If you’ve never made caramel before, be prepared for what will seem like violent splattering when the cream is added to the hot, melted sugar. Relax—this is normal and subsides quickly. The other crucial moment comes when you slowly add the steamy milk mixture to the eggs. If curdling does occur, simply strain the mixture to ensure the smoothest possible custard
Recipe information
Yield
Makes about 1 quart
Ingredients
Preparation
Step 1
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 the skillet occasionally so sugar melts evenly, until it is dark amber.
Step 2
Add 1 1/4 cups cream (mixture will spatter) and cook, stirring, until all of caramel has dissolved. Transfer to a bowl and stir in the sea salt and vanilla. Cool to room temperature.
Step 3
Meanwhile, bring the milk, remaining 1 cup cream, and remaining 1/4 cup sugar just to a boil in a small heavy saucepan, stirring occasionally.
Step 4
Lightly whisk the eggs in a medium bowl, then add half of the hot milk mixture in a slow stream, whisking constantly. Pour mixture back into the saucepan and cook over medium heat, stirring constantly with a wooden spoon, until the custard coats the back of a spoon and registers 170°F on an instant-read thermometer (do not let boil). Pour the custard through a fine-mesh sieve into a large bowl, then stir in the cooled caramel.
Step 5
Chill the custard, stirring occasionally, until very cold, 3 to 6 hours. Freeze the custard in an ice cream maker according to manufacturer’s directions (it will still be quite soft). Transfer the ice cream to an airtight container and put in the freezer to firm up.
