Salted Caramel Ice Cream

By daiseyduck

Enhance with a bit of sea salt, this ice cream is delicious served atop tarte tatin

Ingredients

• 1 1/2 cups heavy cream
• 1 1/2 cups milk
• 6 egg yolks
• 3/4 cup sugar
• 1 tsp. vanilla extract
• 1/2 cup dark caramel sauce
• 1 1/4 tsp. fleur de sel or other high quality sea salt

Preparation

Step 1

In a saucepan over medium heat, warm the cream and milk, stirring occasionally, until steam rise from the surface. Remove from the heat.

In a heatproof bowl, whisk together the egg yolks and sugar until blended. Slowly add the hot cream mixture, whisking constantly. Pour the mixture into the saucepan or into a double boiler and set over medium-low heat. Cook, stirring slowly and continuously with a wooden spoon until the custard thickens and a finger drawn across the back of the spatula leaves a path, about 6 minutes. do not allow the custard to boil.

Pour the custard through a fine-mesh sieve set over a clean bowl and stir in the vanilla, caramel sauce and salt. Nestle the bowl in a larger one filled halfway with ice and water and cool the custard to room temperature, stirring occasionally. Refrigerate until chilled.

Transfer the custard to an ice cream maker and freeze according to the manufacturer's instructions.