Thursday, January 12, 2012

Salted Caramel Ice Cream

As you can see I finally got an ice cream maker for Christmas. I was googling recipes online and I was hesitant to make a flavoured ice cream seeing as it was my first time, I was going to stick to good ol' vanilla ice cream until i read the words salted caramel. I was so excited I even made my boyfriend go out to the grocery store with me at 11:30 at night just so I could get all the ingredients.

AH! It was so-absolutely-amazingly-delicious!


2 Cups 35% cream
1 Cup Half-and-Half
1 Vanilla bean, split lengthwise, scraped, and seeds reserved
1 Cup Sugar
1/4 Cup Water
6 Large Egg Yolks
1 Teaspoon Salt


1.  Prepare an ice water bath by filling a bowl halfway with ice and water; set aside.

2.  Combine cream, half-and-half, and vanilla seeds in a large bowl and set aside.

3.  Combine sugar and water in a large saucepan and stir until mixture resembles wet sand. Place over medium-high heat and bring to a boil. Let boil until mixture turns dark amber in color and smells toasted, about 5 to 7 minutes. Immediately remove from heat and slowly add cream mixture, whisking until evenly incorporated. Return the saucepan to the stove and place over medium-low heat to keep warm.
** Be careful when pouring in your cream, the sugar will spit up and hot sugar hurts a lot!  

4.  Meanwhile, whisk egg yolks in a large bowl until pale yellow, about 5 minutes. Whisking constantly, slowly pour about 1 cup of the caramel sauce into the eggs. Pour the egg mixture back into the saucepan with the remaining caramel sauce, stir in salt, and cook over low heat, stirring constantly until it is as viscous as melted ice cream and coats the back of a spoon, about 5 minutes. (When you draw your finger across the spoon, it should make a mark through the custard, which should not run back in on itself.)

5. Remove from heat and strain through a fine mesh strainer into a large heatproof bowl. Place the bowl over the ice water bath to chill, about 10 to 15 minutes, stirring occasionally.

6.  Once the ice cream base is cold, cover and place in the refrigerator to chill completely, at least 3 hours or overnight. Once it’s chilled, freeze in an ice cream maker according to the manufacturer’s instructions. The ice cream will keep in the freezer for 1 week.

Look at those beautiful vanilla bean specks!

Needless to say, it was a hit, super creamy and packed full of caramel flavour. I will definitely be making it again!

I'm debating between two flavours for my next project; caramelized banana with dulce de leche or toasted coconut! Any thoughts or suggestions?

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