Salted Caramel Ice Cream
Servings: 6 cups
Ingredients
- 1 cup granulated sugar
- 2 cups heavy cream
- 1 cup whole milk
- 6 tbsp unsalted butter
- 1/2 tsp salt
- 1 vanilla bean sliced in half lengthwise and the seeds scraped out
- 4 egg yolks
Instructions
- Pour the sugar into a heavy-bottomed sauce pan and heat to medium. Stir the sugar as it begins to melt and caramelize. Keep on stirring until all of the sugar is melted and the caramel is a rich amber color. Stir in one cup of the cream. The sugar will seize up but just keep stirring it until it melts back into the caramel. Add the butter and stir until melted then add the remaining cream, milk, vanilla and salt. In a medium sized bowl, whisk the egg yolks. Heat the caramel and milk mixture just to a simmer, then slowly drizzle about a third of it into the yolks while whisking constantly. Finally pour the tempered egg yolks into the saucepan with the remaining caramel/milk mixture and heat to 165 degrees while stirring constantly. Strain the custard into a bowl, then lay a sheet of plastic directly on top to prevent a skin from forming. Place the bowl in the fridge to cool completely, at least 4 hours, better if overnight.Once the custard has cooled sufficiently, pour it into an ice cream maker and churn for however long instructed by the appliance's manual. Scoop the ice cream into a container and place it into the freezer to harden.