Salted Caramel Ice Cream Recipe

                                   Salted Caramel Ice Cream

INGREDIENTS:

Yield: About 1½ pints

• 1¼ cups granulated sugar.
• 2cups heavy cream
• 1cup whole milk
• ⅛teaspoon fine sea salt
• 6large egg yolks
• ¼teaspoon salt
• 
  

• PREPARATION:
  

  1. Step 1

     In a medium pot over medium heat, melt ¾ cup sugar with 3 tablespoons water, swirling skillet frequently, until sugar turns mahogany brown in color (it should be almost but not quite black).

  2. Step 2

     Add heavy cream, milk, remaining ½ cup sugar and the salt; simmer mixture until caramel melts and cream mixture is completely smooth. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.

  3. Step 3

     Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).

  4. Step 4

     Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight.

  5. Step 5

     Churn in an ice cream machine according to manufacturer’s instructions. Sprinkle flaky sea salt into base during the last 2 minutes of churning. Serve directly from the machine for soft serve, or store in freezer until needed.