Sweets | Salted Caramel Ice Cream
Posted on October 27, 2011
The texture on this is amazing, so creamy and smooth. Taste is awesome. I taste tested with both Maldon salt and Fleur de Sel, and we liked Fleur de Sel better.
Yield: 2+ pints
Ingredients
1-3/4 cups sugar, divided (1-1/2 and 1/4)
1/2 cup water
4 cups whipping cream
6 large egg yolks
1 vanilla bean, split lengthwise, or 1 tablespoon vanilla bean paste
2 teaspoons sea salt, plus more as needed (Fleur de Sel or Maldon)
Method
Place 1-1/2 cups sugar and water in heavy medium saucepan over medium-low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber, occasionally swirling pan, about 12 to 15 minutes. Remove from heat and carefully whisk in cream since mixture will bubble vigorously. Stir over low heat until smooth. Set aside.
Place egg yolks and remaining 1/4 cup sugar in a medium mixing bowl, whisking to combine. If using the vanilla bean, use the reverse edge of a paring knife to scrap the seeds from the pod and add to the milk mixture. If using the vanilla bean paste, add to the yolk mixture.
Slowly pour the hot caramel mixture into the yolk mixture, whisking constantly. Pour the caramel and yolk mixture back into the medium saucepan and heat over medium heat until mixture coats the back of a spoon, about 3 to 5 minutes. Strain caramel custard through a fine mesh strainer into a heatproof medium mixing bowl. Place the bowl of caramel custard inside a larger bowl containing ice water and stir to cool as quickly as possible.
Place plastic wrap directly on the surface of the caramel custard and refrigerate until cold, about 3 to 4 hours. Process in an ice cream maker according to the manufacturer's instructions. Add the salt during the last 1 to 2 minutes of processing.
Transfer ice cream to a freezer-proof container and freeze until firm, about 30 minutes. Top with sea salt when serving, if desired.
(Ref. Sur La Table's "Salted Caramel Ice Cream" recipe, "Thomas Keller's Home Cooking" class.)