salted caramel ice cream

 

Okay, pretty much all you need to know about this is:
Don't. Burn. The. Caramel.

I did.
Just barely.
But, still.

And yet, it was still the best ice cream that I've made to date.


And yes, I know that salted caramel sounds weird, but just understand that the flaky, yummy sea salt brings out all the sweet decadence of the homemade caramel.

It won't be salty.
I promise.
Pinky swear.


Salted Caramel Ice Cream
Makes about 2 quarts.
1 1/4 cups sugar, divided
2 1/4 cups heavy cream, divided
1/2 teaspoon flaky sea salt
1/2 teaspoon pure vanilla extract
1 cup whole milk
3 large eggs

Heat 1 cup sugar in a dry 10" 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* 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.