If you have kept my blog with some regularity in the last year, you know that I am a caramel sweet salty obsession. Whenever this involves all the desserts delicious and addictive ingredient, I would not hesitate to go there. It is so good. Butter, rich caramel flavor accented by a hint of salt just kills me every time. So it was only a matter of time before I ventured to the road Salted Caramel Ice Cream. I mean, I was right?
This recipe is wonderful. It is the richest, creamiest ice cream I've ever done and the salted caramel flavor is just perfect. Small pieces of caramel, sprinkled throughout the ice cream end up melting a bit of caramel create small pockets. Also- the presence of salt retains this perfectly creamy ice cream, never allowing him to get hard rock. (You that- the whole thing background salt ice?) Rather than adding additional salt to the mix, I threw some flaky pieces on top to really give this perfectly salty flavor.
for this recipe, I combined two different the two looked good for different reasons. I did not want anything too complicated or time (since, for ice cream nature requires a step overnight,) but also wanted to ensure that this was the most savory, caramel-iest I could find. I am so happy with the end result! The only thing I can change is when I'm next to experiment with cream and half from half / milk to see how the wealth that I can take without compromising the flavor. I guess I'll have to make more time to test it. :)
I know that not everyone has an ice cream machine, and I get quite that they can be bulky and take up space . But- if you were ever to get one for a specific recipe, this is one! I have this inexpensive machine and I love it. If you really want to try it, but do not see a machine cream ice in your future, try "Ice Cream without Machine" by David Lebovitz method here
- For Caramel candy Mix in:
- ½ cup sugar
- ¾ teaspoon sea salt, such as fleur de sel
- for the ice cream base:
- 1¼ cups sugar, divided
- 2¼ cups heavy cream, divided
- ½ teaspoon flaky sea salt coffee such as Maldon
- ½ teaspoon pure vanilla extract
- 1 cup whole milk
- 3 large eggs
- to make the caramel praline , spread ½ cup sugar in an even layer in a medium sized saucepan unlined robust. Line a baking sheet with a silicone baking mat or lightly spray with cooking spray
- Heat the sugar over medium heat until the edges begin to melt. Use a heatproof utensil to stir gently liquefied sugar from the bottom and edges towards the center, stirring until all the sugar is dissolved. (Or most of it there may be pieces which merge later.)
- Continue cooking, stirring often, until the caramel starts smoking and begins to feel like he is on to burning. It will not take long.
- Soon after, sprinkle with salt ¾ teaspoon without shaking and immediately pour the caramel onto the prepared baking sheet and lift it immediately, tilting and swirling almost vertically to encourage the caramel to form a layer as thin as possible. Allow to harden and cool. After cooling place pieces of caramel in a large bag and crush with a rolling pin until the pieces are small
- Heat 1 cup sugar in a dry heavy large skillet (I just flushed the first and used again) over medium heat, stirring with a fork to heat sugar evenly, until it begins to melt, then stop stirring and cook, stirring the pan from time to time to sugar melts evenly until it is dark amber.
- Add 1¼ cups cream (caramel will completely seize up) and cook, stirring, until all the caramel has dissolved. (It may seem that something was wrong, but he did not, simply stir the caramel lumpy patiently until all background.) Transfer to a bowl and add the sea salt and vanilla. Cool to room temperature.
- Meanwhile, bring milk, remaining cream and remaining sugar ¼ cup boiling in a small saucepan, stirring occasionally.
- lightly whisk the eggs in a bowl medium, then add half the hot milk mixture in a slow stream, whisking constantly. Pour into the pan and cook over medium heat, stirring constantly with a wooden spoon, until thickened cream and coats the back of a spoon (do not boil). Pour the cream through a fine sieve into a large bowl, then stir in the cooled caramel.
- Refrigerate the cream, stirring occasionally, until very cold, 3-6 hours (I still cool mine overnight.) Gel cream in ice cream makers (it will still be pretty sweet ), then mix in caramel bits. Store in an airtight container overnight or until the companies until the ice cream a bit!
Recipes adapted from David Lebovitz and Gourmet