It felt good to take my ice cream machine out of the dark corner of the cabinet where it has sat for the past six months. Admittedly, I haven’t had all that much experience with homemade ice cream as I only purchased my machine last summer. But every experience I had has been dee-lish. This recipe was no exception. Actually, my boyfriend said that this salted caramel ice cream was “one of the best things you’ve ever made”. Win. If you like the salty-sweet flavor combination, you will adore this ice cream. Especially since it’s also made with far less whole-milk, cream, and egg yolks than the traditional custard-based ice cream recipe.
Taste: Salty, deeply sweet, slightly nutty. All-around amazing.
Texture: Thick and rich. You would never know this was a “light” ice cream.
Ease: The original directions were a bit confusing, I tried to make them a bit more clear. You will need either an instant read thermometer or a candy thermometer and an ice cream machine. This recipe does dirty a few dishes and requires special equipment but it is so worth it. SO much better than store-bought ice cream.
Appearance: I had a difficult time getting the flakes of sea salt sprinkles on top of the ice cream scoops to show in my photos but the ice cream is beautiful in person.
Pros: One of the scoops of ice cream I’ve ever eaten.
Cons: Requires a bit of work.
Would I make this again? Yes!
Salted Caramel Ice Cream
Adapted from Cooking Light May 2010
- 3 1/2 cups 2% reduced-fat milk
- 3 large egg yolks
- 1 1/4 cups packed brown sugar
- 1/4 cup heavy cream
- 1 tablespoon butter
- 1/2 teaspoon sea salt
- 1/2 teaspoon flake salt
1. Place milk in a medium saucepan over medium-high heat. Heat to 180° (check temperature with an instant-read thermometer or candy thermometer) or until tiny bubbles form around edge of pan (do not boil). Meanwhile, place egg yolks in a large bowl; stir with a whisk. Once milk is heated, gradually add half of hot milk to yolks, stirring constantly to temper. Return yolk-milk mixture to saucepan .
2. Combine sugar, cream, and butter in a large saucepan over medium heat; bring to a boil, stirring until sugar melts. Cook 3 minutes without stirring. Remove from heat; stir in sea salt. Gradually and carefully add caramel mixture to yolk mixture, stirring constantly. Return pan to low heat; cook until a thermometer registers 160°. Place pan in a large ice-filled bowl until completely cooled, stirring occasionally.
3. Pour mixture into the freezer bucket of an ice-cream freezer; freeze according to manufacturer’s instructions. Once ice cream is at desired consistency, serve or freeze for a few hours for a firmer consistency. Scoop about 1/2 cup ice cream into each of 10 dishes; sprinkle evenly with flake salt.