Light Salted Caramel Ice Cream
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.