3 Videos | Photo: Salted Caramel Ice Cream Recipe
Ingredients
- 1 1/4 cups sugar
- 3/4 cup heavy cream
- 2 teaspoons flaky sea salt, such as Maldon
- Ice Cream Base (recipe follows)
- 1 tablespoon pure Tahitian vanilla extract
Directions
Heat the sugar in a dry heavy-bottomed sauce pan over medium heat, stirring with a fork to heat the sugar evenly, until it starts to melt, then stop stirring and swirl the pan so the sugar melts evenly, and continue cooking until it is a dark amber color.
Carefully add the heavy cream (the mixture will splatter) and cook, stirring until all the caramel has dissolved. Transfer to a heat-proof bowl and stir in the sea salt. Set the caramel mixture over a bowl filled with ice water and stir until chilled to room temperature. Combine the caramel mixture with the Ice Cream Base and add the vanilla.
Freeze in an ice cream machine according to manufacturer's directions.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Ice Cream Base:
- 1 cup whole milk
- 4 large egg yolks
- 3/4 cup sugar
- 2 cups heavy cream
Heat the milk in a sauce pan over medium-low heat.
Prepare an ice bath by setting a 2-quart bowl over a larger bowl partially filled with ice water.
Set a strainer over the smaller bowl and set aside.
In a separate bowl, whisk together the egg yolks and sugar until pale yellow in color and the sugar has dissolved. Gradually pour the warmed milk into the yolk mixture, whisking constantly. Pour the mixture back into the same saucepan you used to warm the milk. Cook for 3 to 5 minutes, stirring constantly, until the custard thickens and coats the back of a wooden spoon.
Strain the custard into the top bowl of the ice bath to stop the cooking process. Add the heavy cream and stir over the ice bath until cool. Cover the bowl with plastic wrap and chill thoroughly, preferably overnight. Yield: about 3 cups.
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By dragon411
seattle
on January 19, 2013
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Made this recipe after watching the videos. It turned out great!! I did not have Maldon salt so I used flake salt called Murray River. And I didn't have Tahitian Vanilla so I used a Madagascar Bourbon vanilla. The recipe still turned out great although for my taste buds, I could not taste the salt. Rave reviews from all my taste testers. Seriously, my BF was "WOW!" I found the videos helpful for caramelizing the sugar. The base was easy and it turned out. The ice cream was very soft upon completion but was firmer after a couple hrs in freezer. This is my go to recipe!!
By candyscoffer
Algarve
on August 08, 2012
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Wow, I saw Ina make this on TV yesterday and made it immediately, it is absolutely divine. I made my own ice cream base, which does not contain eggs, a technique I always use here, also without an ice cream maker and it is by a country mile the best ice cream I have ever made, thanks again Ina. Having read other reviews on this recipe I would advise perfecting your caramel making technique first and you do not need to add water to the sugar before heating, be patient and attentive and err on the side of a lower heat to prevent burning, cant rush good caramel .
By Sandalwood1509
on July 22, 2012
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Worth the effort! For the caramel, I stirred and swirled just until all the sugar melted (it was golden brown then took it off the heat and added the cream. I put it back over medium heat and used a wooden spoon to smoosh/break-up/stir until it was smooth - took a few minutes but had no problem. After it had cooled sitting out on the counter (no ice bath, I stirred in a bit of the base to loosen in up. Poured in a little more and stirred that in then added the remaining base. It was perfect - no burnt taste, no immersion blender needed, etc. Oh - I was actually after a regular caramel flavor so just added a pinch of regular sea salt.
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