Who doesn’t like a bowl of homemade Salted Caramel Ice Cream on these summer days? Ice cream is one of the biggest reasons why you like summer, isn’t it? I don’t remember the number of my ice cream trials with or without my ice cream maker even before the start of this summer. Yet, I’m happy with all the results and will try many more recipes. I’m afraid I like that feeling. I’m feeling like a real chef whenever I make ice cream. Well, the most important role belongs to the machine when the recipe requires churning. When it comes to making ice cream without a maker, all work is mine and I love it too! Go check my Elastic Turkish Ice Cream or One Ingredient Ice Cream which don’t require a maker.
It’s been intolerably hot lately and it’s just not the right time for baking. Well, I LOVE baking so much that I’m sure I will make mini cake or cookies next week. Maybe I can even make a ice cream sandwiches using the cookies I make. Why not?
When I say that I will make caramel ice cream, my husband thought we would buy caramel from the market. So you can imagine how he was amazed when he learnt that I’d use homemade caramel. I tried to make him remember that I made it before when making Crunchy Sesame Candy. You just need some patience and time.
As the name of this Salted Caramel Ice Cream suggests, it tastes salty and sweet. And it’s super creamy because of the 5 egg yolks we are using. Do you think it’s too many? Trust me, you don’t feel any flavor of it in your ice cream. If you like snickers and seek four the caramel inside it, I promise you will feel in heaven when you have this ice cream!
- 1 and ½ cups sugar
- 1 cup heavy cream
- 4 tablespoons alted butter, at room temperature
- ½ teaspoon seasalt
- 2 cups whole milk, divided
- 5 large egg yolks
- 1 teaspoon vanilla powder or extract
- 160g chocolate, melted in double boiler
- Put the sugar into a medium saucepan in an even layer. Heat over medium heat until the edges start to melt.
- Stir the melted sugar from the bottom and the edges to the center until most of the sugar is dissolved.
- Keep stirring occasionally until the caramel gets an amber color. When you see that color, immediately remove it from heat. Be careful here. If you keep it longer, it might burn.
- Right after you take it from the heat, add in butter and salt and stir until the butter melts.
- Gradually whisk in the cream. If the caramel hardens at this step, don’t worry just put the pan back over the heat and continue to stir over low heat. Stir in 1 cup of the milk.
- Whisk the yolks in a small bowl and gradually pour some of the warm caramel mixture over the yolks and stir constantly so that there is no curdling.
- Pour this mixture back into the saucepan and cook it stirring constantly. Scrape the bottom as you stir so that it doesn’t burn until the custard thickens slightly and coats the back of a spoon.
- Strain the custard with a mesh strainer into a bowl and stir in the other half of the milk and vanilla. Let it reach room temperature and chill it in refrigerator for 45 min.
- Freeze in an ice cream maker according to the manufacturer’s instructions.
- Top with melted chocolate when serving.
Recipe adapted from David Lebovitz.