One of my favorite games to play with Chloe and Leo is trying to come up with the craziest ice cream flavors- strawberry pickle pudding, roni (pepperoni) + ketchup and bacon + jelly to name a few. Leo shares my love for sweet and salty and his absolute favorite is salted caramel (he pronounces it Car-meh-mal).
Adapted from Sweet Cream and Sugar Cones. I had my first scoop of salted caramel ice cream at Bi Rite in San Francisco and to this day remains my favorite caramel ice cream. Its ultra creamy-the texture on the softer side. There are some deep undertones of burnt sugar and a slight smokinesss. A touch of sea salt rounds out the richness. It is simply divine.
Salted Caramel Ice Cream
Description
One of my favorite games to play with Chloe and Leo is trying to come up with the craziest ice cream flavors- strawberry pickle pudding, roni (pepperoni) + ketchup and bacon + jelly to name a few. Leo shares my love for sweet and salty and his absolute favorite is salted caramel (he pronounces it Car-meh-mal).
Adapted from Sweet Cream and Sugar Cones. I had my first scoop of salted caramel ice cream at Bi Rite in San Francisco and to this day remains my favorite caramel ice cream. Its ultra creamy-the texture on the softer side. There are some deep undertones of burnt sugar and a slight smokinesss. A touch of sea salt rounds out the richness. It is simply divine.
Ingredients
Adapted from Sweet Cream and Sugar Cones
1 3/4 cup heavy cream, at room temperature
3/4 cup sugar, divided
3/4 cup whole milk
1 teaspoon fleur de sel
5 large egg yolks
Instructions
- Put 1/2 cup sugar and water into a medium saucepan. Cook over medium heat, swirling often but not stirring, until dark amber in color. Remove the pan from the heat and slowly add the cream. Gently stir to combine. If the sugar clumps , put the pan over low heat and stir until the caramel is smooth.
- Add the milk and salt and heat over medium reaching a low simmer. Meanwhile, whisk the remaining sugar and yolks in a mixing bowl until light and fluffy.
- Add a little of the warm cream into the egg/sugar mixture and whisk to combine. Pour the egg mixture into the cream and continue cooking, stirring constantly until the mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
- Strain the mixture into a clean container and set in an ice bath to cool. Allow to come to room temperature and refrigerate at least 8 hours, preferably overnight.
- Remove the bowl from the fridge. Churn in an ice cream maker according to the manufacturer’s instructions. Transfer into a container, cover and freeze until firm. This ice cream is on the softer side.
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