Salted Caramel Ice Cream

By vealam

Ingredients

• SALTED CARAMEL SAUCE:
• 2 cups granulated sugar
• 12 tbsp. unsalted butter, room temperature, cut into pieces
• 1 cup heavy cream, room temperature
• 1 tbsp. fleur de sel salt or other fine salt/sea salt
• ICE CREAM:
• Salted caramel sauce (to taste, I used about 1 cup--which was like...prob. too much)
• 14 oz. sweetened condensed milk
• 2 cups heavy cream
• Course sea salt, for sprinkling

Details

Servings 1
Adapted from cookingactress.com

Preparation

Step 1

SALTED CARAMEL SAUCE:
Get all your ingredients ready, and be very careful to avoid burning throughout the entire process (you may want to wear long sleeves and/or even wear oven mitts to fully avoid the possibility of burning yourself.)
Using a heavy saucepan(deeper is better, to prevent spattering and burning yourself,), heat the sugar over medium-high heat. When it begins to melt, start whisking-it will clump up, keep whisking and it will continue to melt.
Once completely melted, if it hasn't turned amber yet, stop whisking and swirl the pan to move the sugar around. Cook until it has turned a caramel-amber color (it will reach 350 degrees F, you may want to use a candy thermometer if you're new at it, but I didn't), be careful not to burn it.
As soon as the caramel has reached the deep amber color, carefully add butter and whisk until it is fully melted. (You can switch to a spoon if it sticks too much to the whisk)
Remove from heat and slowly pour in the heavy cream. Whisk until fully incorporated and smooth. Whisk in salt.
Allow to cool for 10 minutes in the pan. Pour into a large jar and cool to room temperature, then move to the refrigerator. Store in the refrigerator for up to 1 month.

ICE CREAM:
Whisk together the caramel sauce and sweetened condensed milk.
Whip heavy cream until stiff peaks form (it should be very thick).
Fold whipped cream into the caramel condensed milk mixture until fully combined.
Transfer to an airtight container. Sprinkle some course sea salt on top, if desired.
Store in the freezer for at least 6 hours before serving.
Can serve with an additional sprinkling of sea salt on top.