Salted Caramel Ice Cream

Posted in Recipes By

Brooks Clifford

June 20, 2016 4:20:20 AM CDT

Baby it's hot outside and I'm really excited about this new trend, making your own ice cream at home. This is a trend, right? If it isn't, we should make it one. Dust off that ice cream maker attachment that you got with your KitchenAid mixer and give it a churn! 08icecreamnutssalt Gather your ingredients, which are pretty likely to already be on hand. Click here to buy your one-pound package of Annie B's caramel. 08ingredients Combine 1/2 pound of caramel with 1/4 cup heavy cream and gently melt. 08meltedcaramel Whisk egg yolks and sugar until light and fluffy.08whisk Heat milk, then add 1/2 cup to egg mixture. Add egg mixture back to milk and heat to 170 degrees. 08thermometer Remove from heat and strain. 08icecreamstrainer Stir in caramel, cream, salt and vanilla, chill in refrigerator for 6-8 hours or longer. 08caramelpouring Following instructions for your ice cream attachment, add custard and mix until thick.  If you are using a KitchenAid ice cream attachment, click here for a nifty (2 minute) instructional video. 08icecreammaker Add dark chocolate pieces, chopped nuts and our personal favorite, a sprinkle of sea salt atop your masterpiece. 08saltedicecream 

Salted Caramel Ice Cream

Servings: 8-10

Makes about 1 1/4 quarts.

Ingredients:

8 ounces Annie B’s baking caramel (1/2 block)
2 cups heavy cream, divided
5 large egg yolks
1 cup sugar
1 cup whole milk
1 to 1 1/2 teaspoons sea salt
1 tablespoon pure vanilla extract or vanilla paste
2 to 3 ounces dark chocolate, chopped (optional)
Cashews or pecans, roughly chopped (optional)
Ice cream maker/machine

Instructions:

  1. In small heavy saucepan over low heat, melt caramel and 1/4 cup heavy cream until smooth. Stir in sea salt. Set aside.
  2. Using whisk attachment of stand mixer, mix egg yolks and sugar until light and fluffy, about 5 minutes.
  3. While egg yolks and sugar are mixing, heat milk in medium saucepan over low heat just until small bubbles begin to form on the edges.
  4. With mixer on low, SLOWLY pour 1/2 cup of the milk into the egg and sugar mixture. This will temper the eggs without cooking them too quickly resulting in a lumpy eggy mixture. Slowly add the milk and egg mixture back into the saucepan with the remaining milk while whisking.
  5. Cook over low heat until thermometer reads 170 degrees F. Remove from heat and strain into a large bowl.
  6. Stir in warm caramel mixture, 1 3/4 cups heavy cream, salt and vanilla until well mixed.  Cover well and chill in refrigerator for 6 to 8 hours (the colder the better).
  7. Following directions of the ice cream maker, add the custard and mix until thick. Add dark chocolate (optional) towards the end of the ice cream cycle. Transfer to freezer container and freeze 2-4 hours until hard. Serve. If desired, sprinkle additional flakes of sea salt before serving. Serve with chopped nuts, if desired.

Notes: The ice cream attachment of KitchenAid mixer was used to test this recipe. Click here for a quick instructional video

This is a very rich, custard based ice cream. It tends to be on the softer side, so store in the coldest part of your freezer.

Variation: Caramel Ice Cream – We are a little crazy for salt, but we get it, not everyone likes their caramel ice cream salted. In that case, for caramel ice cream, just follow the recipe and reduce salt to 1/4 teaspoon.

Recipe and photography courtesy of Jill May.

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