Sea Salted Caramel Ice Cream

It’s Canadian Thanksgiving this weekend and a whole lotta pies will be served. And what goes well with pie? Ice cream. And what better than homemade ice cream? Sea Salted Caramel Ice Cream to be exact. The rich flavours of the caramel with a hint of saltiness paired perfectly with Pecan and Apple pie.

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This recipes calls for white sugar to melt in a dry pan until dark amber. I’m always fearful when melting sugar into a caramel or butterscotch as 1 more second and it’s burnt. This is something that has to be watched extremely carefully.

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Once the sugar starts to change colour, it will turn form light to dark pretty quickly. Make sure to swirl the pan to ensure all areas are getting colour.

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When you add the cream, watch out as it does spatter a little bit and will rise in volume. This is normal as I found out, since my friend Chantal also made this exact recipe and we were delighted to taste that they both came out deliciously the same.

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Once the caramel is made, the salt is added. You may adjust per your taste. Start out with a smaller amount building up. A nice flaky salt will do the trick.

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Now, we have to make the custard base for the ice cream. Can’t go wrong with whole milk, cream and eggs…

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One thing I found strange about this recipe is that it called for whole eggs as opposed to just the yolks. I found this ice cream stayed softer, as in, easier to scope once frozen. Maybe this had something to do with it?

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I’m always excited to turn on the ice cream maker. I actually watch it churn for the whole time. It’s like cold magic how it turns from a delicious liquid to a frozen treat!
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Sea Salted Caramel Ice Cream

Prep time: 15 hours (to chill ice cream maker depending on the brand) + 5 minutes    Cook time: 45 minutes    Cool time: 24 hours

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

Directions:

Sea Salted Caramel:

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 spatter and rise in volume) and cook, stirring, until all of caramel has dissolved. Transfer to a bowl and stir in sea salt and vanilla. Cool to room temperature.

Ice Cream:

Meanwhile, bring milk, remaining cup 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 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.

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

{Original Recipe from Epicurious}

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One thought on “Sea Salted Caramel Ice Cream

  1. Pingback: Pecan Pie | Bake and Be Merry

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