Salted Caramel Ice Cream

By chelyc13

Ingredients

• 1 1/3 cups sugar
• 4 tablespoons salted butter
• 1 1/2 cups heavy cream
• 1 1/2 cups milk
• 6 large egg yolks
• 1 teaspoon vanilla extract
• 3/4 teaspoon fine sea salt

Preparation

Step 1

In a heavy saucepan, cook the sugar over medium high heat until it begins to melt, about 5 minutes. Continue to cook, stirring, until the sugar is melted and turns a golden amber, about 3 minutes. Stirring constantly, carefully add the butter, cream, and milk. Reduce the heat to medium and continue to cook, stirring occasionally, until the mixture is completely melted and returns to a bare simmer, about 5 minutes.

Meanwhile, in a heatproof bowl, combine the egg yolks, vanilla, and salt. Whisk vigorously until the mixture lightens in color and doubles in volume, about 2 minutes.

Remove the cream mixture from the heat. Whisking constantly, slowly pour about 1 cup of the warm cream mixture into the egg mixture and whisk until smooth. Pour the resulting egg-cream mixture back into the saucepan, whisking constantly, and place over medium heat. Using a wooden spoon, stir until the mixture forms a custard thick enough to coat the back of the spoon, 1-2 minutes. Do not let it boil.

Meanwhile, set up an ice bath in a large bowl and nest a smaller heatproof bowl inside. Pour the warm custard through a fine mesh sieve into the smaller bowl; stir occasionally until cool. Remove the bowl from the ice bath and cover with plastic wrap. Refrigerate until very cold, at least 4 hours or up to 3 days.

Pour the cold custard into an ice cream maker and churn according to the manufacturer's instructions.l Spoon the ice cream into a freezer-safe container and place parchment or waxed paper directly on the surface. Cover tightly and freeze until firm, at least 2 hours or up to 3 days.