Salted Caramel Ice Cream
- Total Time
- 30 minutes, plus several hours’ cooling, chilling and freezing
- Rating
- Comments
- Read comments
Ingredients
- 1¼ cups granulated sugar
- 2cups heavy cream
- 1cup whole milk
- ⅛teaspoon fine sea salt
- 6large egg yolks
- ¼teaspoon flaky sea salt (such as Maldon)
Nutritional analysis per serving (12 servings)
255 calories; 17 grams fat; 10 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 23 grams carbohydrates; 0 grams dietary fiber; 23 grams sugars; 3 grams protein; 87 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
In a medium pot over medium heat, melt ¾ cup sugar with 3 tablespoons water, swirling skillet frequently, until sugar turns mahogany brown in color (it should be almost but not quite black).
- Step 2
Add heavy cream, milk, remaining ½ cup sugar and the salt; simmer mixture until caramel melts and cream mixture is completely smooth. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.
- Step 3
Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
- Step 4
Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight.
- Step 5
Churn in an ice cream machine according to manufacturer’s instructions. Sprinkle flaky sea salt into base during the last 2 minutes of churning. Serve directly from the machine for soft serve, or store in freezer until needed.
Private Notes
Comments
The recipe asks to cook the Carmel base way too far. It should not be almost black, but medium brown when removed from the heat. It will continue to get a little darker, to the correct point, when removed from the heat.
This ice cream is very rich and delicious. Bee aware that the steps for the carmel may leave you thinking you've messed up when you haven't. Initially the sugar and water turn liquid and simmer, then the liquid dries up and leaves thick crumbly sugar, then the mixture begins to melt again and turn brown. This process can take awhile. At this point you add the cream, the caramel seizes up and solidifies, but with continual cooking it melts and flavors the cream mixture.
I don't blame the recipe for what happened. I should have stopped after dropping the eggs or after spilling half a bag of sugar. But yet. Things got really bad when making the caramel. I was using a cheap spoon made of cheap plastic. I didn't realize it was melting, because the caramel would stick to the spoon and distort the spoon. The melted plastic sort of mixed with the caramel before cementing to the pot. I owe my housemate a new pot. My tip: use a heat resistant spoon. <3
Accidentally caramelized all 1 1/4 cups sugar so added 3/8 sugar with the cream and the result was even better.
This is a wonderful ice cream recipe-do take the caramel off when it's a medium dark brown because it will continue to darken in the pot. Once the cream and milk are added, you will have a real tangle of solidified caramel in the pot, and that will take some heating and stirring to dissolve completely. Once you've added the tempered egg yolks, CHECK THE TEMPERATURE of the mix. It is likely to already be at 170 degrees F or higher and shouldn't go back on the heat. There is a reason I know this.
I rarely watch the videos, but I may start doing so more after this one. First of all, she's totally engaging and cool. and she make this recipe look so easy. I'm off to my Mexican market to get a can of dulce de leche and get a batch of this ready for fireworks.