Salted Caramel Ice Cream

Salted Caramel Ice Cream - Candy Coated Culinista

Salted Caramel Ice Cream – Candy Coated Culinista

I need to learn how to make ice cream from scratch before Christmas dinner at the in-laws…

From Sweet Cream and Sugar Cones from Bi-Rite Creamery

Special Equipment: Ice Cream Machine
Yield/Serving: 4 cups (about 1000 ml)
Shelf Life: 1 week
Cook Time: See your manufacturer’s instructions
Chilling Time: 2 hrs, or overnight

Ice Cream
• 1 ¾ cups heavy cream, at room temperature
• ¾ cup granulated sugar
• ¾ cup 1% or 2% milk
• 1 tsp kosher salt
• 5 large egg yolks

1. Set the cream by the stove so it’s on hand when you need it. Measure out ½ cup of the sugar and set the stove; you’ll use this for the caramel (the rest will go in with the yolks). Put 2 tablespoons of the sugar for the caramel in a heavy nonreactive saucepan and put the pan over medium-high heat. When the sugar is melted around the edges and starts to turn amber in places (about 2 minutes), stir the mixture gently and add another 2 tablespoons sugar to the pan.
2. Continue to add what remains of the ½ cup of sugar 2 tablespoons at a time, stirring frequently and allowing most of the sugar to melt before you add more. Watch carefully as the sugar darkens, stirring gently to help it melt evenly.
3. When the caramel becomes a dark mahogany colour, remove the pan from the heat and immediately but slowly pour the cream into the pan. (The mixture will steam and bubble up, so wear oven mitts and be careful to avoid splatters and steam burns.) When the bubbling subsides, gently stir to completely blend the cream into the caramel. If you have lumps of hardened caramel in your pan, simply put the pan over lower heat and stir until the caramel is melted.
Makes the Base
4. Once the caramel is completely smooth, stir in the milk along with the salt and put the pan over medium-heat. When the mixture approaches a bare simmer, reduce the heat to medium.
5. In a medium heatproof bowl, whisk the yolks just to break them up, then whisk in the remaining ¼ cup sugar set aside.
6. Carefully scoop out about ½ cup of the hot cream mixture and, whisking the eggs constantly, add the cream to the bowl with the egg yolks. Repeat, adding another ½ cup of the hot cream to the bowl with the yolks. Using a heat proof rubber spatula, stir the cream in the saucepan as you slowly pour the egg-and-cream mixture from the bowl into the pan.
7. Cook the mixture carefully over medium heat, stirring constantly, until it is thickened, coats the back of a spatula, and holds a clear path when you run your finger across the spatula, 1 to 2 minutes longer.
8. Strain the base through a fine-mesh strainer into a clean container. Set the container into an ice water-bath, wash your spatula, and use it to stir the base occasionally until it is cool. Remove the container from the ice-water bath, cover with plastic wrap, and refrigerate the base for at least 2 hours or overnight.
Freeze the Ice Cream
9. When the base is completely chilled, freeze in your ice cream machine according to the manufacturer’s instructions. While the ice cream is churning, put the container you’ll use to store the ice cream into the freezer. Enjoy right away or, for a firmer ice cream, transfer to the chilled container and freeze for at least 4 hours.

Please Enjoy

Mr. C. liked this all except the salt. He thought there was too much salt in the salted caramel ice cream. If I make this again I will alter this.

My thoughts
This actually tasted like ice cream; which totally surprised me. Looking at it in the container I wasn’t so sure but it came out. It’s tasted creamier and richer than the store bought variety.

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