This ice cream is deliciously AMAZING. Yes, with all caps. This ice cream deserves the attention. Truthfully, this is all I really need to say to describe this ice cream flavor. Once you get a scoop of this...oh boy, you`ll be in love. If you thought you were in love with food before, well, I dare you to try this and see if you were in love.
Salted caramel has been a very popular flavor recently. Over a year ago, I discovered that one of my favorite Sprinkles cupcake flavors was their salty caramel. I was actually surprised at how much I loved their buttery caramel cake. From then on, I was hooked on the salty/salted caramel flavor. When Sprinkles ice cream shop opened near my university a few months ago, I knew I had to try their salty caramel ice cream flavor as well.
Then, every ice cream store I went, I tried their version of the salty caramel. I saved so many recipes on making my own, but I was scared about making the caramel. I`m not a cook, which is why I don`t do much on the stove top. I was afraid I`ll burn my caramel and lose hope from making this.
I am glad I tried anyways. Even though I have never made caramel before, I did fine! The process went on smoothly and I was ecstatic when I had my first scoop. The salted caramel flavor definitely comes through. I basically devoured the whole batch of ice cream myself. Sometimes, I topped it with a slice of homemade caramel apple pie.
You know those moments where you taste something so great, all you want to do is close your eyes to savor it? I had those moments whenever I ate this ice cream. I was so sad when it was all gone. I`m telling the truth! All that buttery, salty, caramel goodness in ice cream form...something you cannot miss!
This is one of those recipes that has become an instant favorite. I know it`ll be a repeater for sure!
Salted
Caramel Ice Cream
Adapted: Brown
Eyed Baker, via D.
Lebovitz | Yields: about 1 ½ quart |
Level: Medium | Total Time: 45 minutes + overnight chilling time (varies) | Print
|
Ingredients:
§
2
cups whole milk, divided
§
1
½ cups granulated sugar
§
4
tablespoons unsalted butter, sliced
§
½
teaspoon sea salt
§
1
cup heavy cream
§
5
large egg yolks
§
1
teaspoon vanilla extract
§
ice
bath/cold water (Optional)
|
Materials
Needed:
-
Ice
cream machine
-
Stovetop
-
1
large bowl
-
1
medium bowl
-
1
small bowl
-
1
fine mesh sieve
-
1
medium saucepan
-
1
wooden spoon/heatproof spatula
-
1
whisk
-
plastic
wrap
-
Refrigerator
+ Freezer
|
Directions:
1.
If
necessary, freeze your ice cream bowl ahead of time.
2.
Fill
a large bowl with an ice bath (very cold water will do, too). Nest a medium
size bowl inside the larger one.
3.
Add
1 cup of milk in the medium bowl (the one nested inside the large one) and set
a fine mesh sieve on top. Set aside
until Step 13.
4.
In
a medium saucepan, over medium heat, spread sugar on the bottom of the pan in
an even layer. Heat until sugar starts to melt. Then, using a wooden spoon,
constantly stir the sugar from the pan edges to the middle of pan until sugar
is completely melted. (There will be
lumps, which is supposed to happen. Don't worry.)
5.
Stir
occasionally until caramel starts to turn a mahogany color, immediately turn
off the heat and add in the butter and sea salt.*
6.
Stir
the mixture around until butter is melted.
7. Add the heavy cream, whisking as
you go. (If the caramel hardens, melt it
over low heat again.)
8.
Add
1 cup of milk and stir to combine.
9.
In
a small bowl, whisk the egg yolks a little bit.
10. While whisking, add some of the
caramel mixture into the yolks.
11. Transfer yolk mixture back into
the saucepan with the caramel mixture.
12. On low-medium heat, heat the
mixture, while constantly stirring, until it thickens and coats the back of the
wooden spoon.
13. Pour the mixture through the fine
mesh sieve and into the medium bowl with the milk.
14. Stir in the vanilla.
15. Stir the mixture over the ice
bath/cold water until mixture cools down.
16. Cover mixture with plastic wrap
touching the top of the mixture. (This
prevents a film from forming.)
17. Chill mixture completely. At
least 5 hours, preferably overnight.
18. Following your ice cream
machine's instruction, churn your ice cream. Have a container ready.
19. Once ice cream is churned,
transfer to container and freeze for several hours, or until your desired
consistency is reached.
*Notes:
·
Ice
bath is not completely necessary, but
allow your mixture to cool down before you cover with plastic wrap and chill
completely.
·
Be
very careful in Step 5, as you do not want to burn your caramel.
