Salted Caramel Ice Cream

 

Here is a recipe of Salted Caramel Ice Cream

Ingredients

· 1 1/4 of cups sugar that is divided

· 2 1/4 cups of heavy cream that divided

· 1/2 teaspoon of laky sea salt like Maldon

· 1/2 teaspoon of pure vanilla extract

· 1 cup of whole milk

· 3 large eggs

· You need an equipment such as ice cream maker

Preparation method

Heat one cup of sugar inside a dry 15-inch heavy skillet lightly over medium heat before stirring it using a fork. This will make it heat steadily, until it starts melting. You need to stop stirring before cooking. The swirling skillet can melt occasionally and so allow sugar to melt evenly, to appoint where it darkens to amber.

Add 1 1/4 of cups cream (a mixture will spatter) before cooking. Stir it to allow all caramel to dissolve. Transfer it to a bowl and add vanilla and sea salt to stir. You need to cool it to room temperature.

Meanwhile, bring your milk, cup cream, and the remaining 1/4 cup of sugar to a boil right in a heavy saucepan, and stir occasionally.

Lightly whisk 2 eggs in your medium bowl, before adding half cup of hot milk in the slow stream, while whisking constantly. Pour it back into the saucepan and cook it over medium heat, while stirring constantly using a wooden spoon, to appoint where custard coats turns brown. You need to make sure that you keep temperature at 170 F and do let it boil.

Pour your custard through into a fine-mesh sieve in a large bowl. Stir it in cooled caramel.

Chill custard, while stirring occasionally, until it is very cold, 4 to 6 hours. Freeze the custard in an ice cream maker to make it quite soft before transferring it to a container to put it in a freezer.

Cooks’ note

You should never keep Ice cream more than 1 week. This will reduce its nutritive value of proteins and fatty acids .

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