Salted Caramel Ice Cream

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This is outstanding. The caramel with the Maldon salt flakes make an absolutely delicious flavor for this ice cream. I toasted pecans and sprinkled a little salt over them to use as a garnish for this ice cream. It went great with a cup of coffee. Easy to make and way too easy to eat! One thing I have learned from cooking shows and personal instruction is when you are stirring in the hot milk into the egg: have the egg bowl on top of a non-slip surface so you can whisk the eggs and not have them to flying as you very slowly add a small amount of the hot milk with your other hand. It's definitely a two-fisted job but it works. After you have that initial cup of hot liquid mixed with the eggs, the rest of the milk will mix easily and you won't have any scrambled eggs. It does need to freeze for a good 24 hours to really firm up.

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I started making this the moment the show was over, it looked that good. The flavor did not disappoint! However, the rating of "Easy" is not valid. This is NOT that easy. As a previous review stated, my first batch of ice cream base turned into scrambled eggs even though I watched it VERY carefully. I threw out the first batch and started again. Honestly, I think any standard ice cream base will work fine with this recipe.

My caramel seized after I added the cream. I was able to stir it enough to get most of the caramel into the ice cream. Since I couldn't wait to make it I also didn't have the special salt. I simply used flaked sea salt and the flavor was superb.

BUT the timing of this recipe is KEY. For those who DO feel confident to try it, TRY IT. The ice cream was delicious.

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AMAZING!!! This ice tastes so good. Fairly easy to make, although when you combine the custard with the carmel make sure both are at room temp. The custard was chilled and I had a hard time mixing the two. The salty sweet combo is ecstasy on the palate! This is a winner!

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Ina, I wished for you at my house today! I seem to not have much luck with this ice cream and it's frustrating because I watched you on the show and it looked so easy. The first time I made it I followed the directions but I must have over-heated the milk because when I strained it I had scrambled eggs. Yuck! So I re-made it and it seemed fine until I put it in my machine and it just wouldn't thicken. I had chilled the base for 5 hours but maybe it just wasn't cold enough when I added the room temperature caramel? I took it out and put in the fridge and will chill it all overnight and try again tomorrow. I really want to serve this ice cream with my pineapple upside down cake at an upcoming dinner party so I'm keeping my fingers crossed. I normally wouldn't go to so much trouble but this looked so delicious on TV I'm determined to make it successfully! Wish me luck!

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Ina, I wish I had friends like yours!! I saw the episode with this recipe and I had to try it because it looked simple and flavor so unique. This was the best ice cream I have ever had. I had been previously diccouraged from using my electric ice cream maker because I could never get it right. But this was awesome and it looks like we will be making ice cream at home the rest of the summer. Thanks again.