1 Picture
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
Details
Servings 1
Preparation time 30mins
Cooking time 240mins
Adapted from epicurious.com
Preparation
Step 1
Preparation
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 cook, stirring, until all of caramel has dissolved. Transfer to a bowl and stir in sea salt and vanilla. Cool to room temperature.
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.
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.
Cooks' note:
Ice cream keeps 1 week.
Review this recipe