Salted Caramel Ice Cream

Standard

Swoon!

Did you ever notice that there are so many rules in life?

No white after Labor Day
No pleated pants
No scrunchies
No parking
No braking
No soliciting
No feeding the birds
No loitering
No substitutions
No refunds
No exchanges
No complaining
No whining
No moving about the cabin
No magic outside of Hogwarts

Just don’t get caught wearing pleated white khakis in November while doing magic outside of Hogwarts. That just crosses the line and is unforgivable.

Thank God there is no rule about eating ice cream after summertime. And a special thanks to God that you can make ice cream yourself out of just about anything you want. Peppermint for the winter, butter pecan for the spring, lavender vanilla for the summer, and caramel for the fall!

It would seem that salted caramel is all over the place recently so it would only make sense that we jump on that bandwagon and make an ice cream version.  Once again we rely on St. Ina Garten to provide us with the most excellent caramel sauce.

You’ll need:

For the salted caramel sauce
1 ½ cups of sugar
1/3 cup of water
1 ¼ cup of light whipping cream
½ teaspoon pure vanilla extract
¼ tablespoon of sea salt

For the cream base:
1 cup of whole milk
4 large egg yolks
¾ cups sugar
2 cups of light whipping cream

First lets make some sweet auburn goodness, shall we?

In a saucepan, add the sugar and water on low-level heat until the sugar is completely dissolved.

Sorry folks, but we have a rule for you: No stirring. Let the natural process take its course (about 10 minutes) then bring the mixture to a gentle boil until the sugar turns a warm auburn color.

Molten hot sugar!

Remove the sugar from the heat and add the cream and the vanilla. Be careful during this process since the splatter could disfigure you. No pressure (Damn! Another rule).

Caramel beer? Now that is an idea!

Return the caramel to the stovetop and heat on low, stirring constantly, until the mixture is smooth and creamy. Transfer into a glass bowl. Add salt and set aside at room temperature for about 4 hours.

Bowl of beauty!

In the meantime, do your laundry. Wash your floors. Run to the farmers market and buy a mum. Rake your leaves. Read a book. Loiter. Solicit. Feed the birds. Return to your kitchen and start the cream base.

Heat the milk in a saucepan medium heat. Meanwhile in a large glass bowl, add water and ice until about half full.  Take a smaller glass bowl and set in the ice water. Pull out your strainer and place it on top of the smaller bowl. It will slosh around, you will get wet. FYI.

Confused? Sorry. It helps if you have a set of glass bowls of various sizes that stack together.

In a new bowl, whisk together egg yolks and sugar until the sugar is dissolved. Add your warmed milk to the bowl and whisk until your wrist bleeds. Return the entire mixture to the saucepan where you heated your milk and cook for 5 minutes until custard thickens.

Be careful here because your eggs can turn to scrambled eggs in no time. What could be more disgusting than scrambled eggs chunks in your caramel ice cream?

Strain your custard into the bowl floating in the ice water. Add the heavy cream and stir lightly. Add your caramel sauce and let sit in the fridge for a few hours until chilled.

Pour into your ice cream maker...or into a glass with a straw. Whichever.

Whip out your ice cream maker. Add the mixture. Make ice cream. Eat it proudly. Share with friends. Share with us.

Twisted!

Oh, one more rule: No regrets.

xoxo

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