Recipes

Salted Caramel Ice Cream

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Salted Caramel Ice Cream

Salted Caramel Ice Cream

amanda

Equipment

  • - Ice Cream Scoop

  • - Digital Ice Cream Maker (2L)

  • - Caramel Sauce Pot

  • - Salted Caramel Infuser

  • - High-Speed Blender (60L)

  • - Silicone Ice Cream Mold

  • - Non-stick Caramel Cookware (10 cm)

  • - Food Processor (18 Cup)

  • - Pastry Bag with Tips

  • - Silicone Spatula Set (3 Pieces)

Ingredients

  • 1 1/4 cups sugar, divided

  • 2 1/4 cups heavy cream, divided

  • 1/2 teaspoon flaky sea salt such as Maldon

  • 1/2 teaspoon pure vanilla extract

  • 1 cup whole milk

  • 3 large eggs

  • Equipment: an ice cream maker

Instructions

1

Instruction 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 skillet occasionally so sugar melts evenly, until it is dark amber.
2

Instruction 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 sea salt and vanilla. Cool to room temperature.
3

Instruction 3

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

Instruction 4

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 with a wooden spoon, until custard coats back of spoon and registers 170°F on an instant-read thermometer (do not let boil). Pour custard through a fine-mesh sieve into a large bowl, then stir in cooled caramel.
5

Instruction 5

Chill custard, stirring occasionally, until very cold, 3 to 6 hours. Freeze custard in ice cream maker (it will still be quite soft), then transfer to an airtight container and put in freezer to firm up.
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