Salted Caramel Ice Cream Recipe

How to make it

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• Place ¾ cup sugar and the corn syrup in a medium heavy-bottomed saucepan.
• Do not stir.
• Place the pan over medium-high heat, and cook the mixture to a dark caramel, swirling the pan as it begins to brown to distribute the sugar.
• Add the cream, then slowly add the milk.
• The caramel will seize and harden, but don't worry. Bring the mixture to a boil, and then simmer it, stirring, just until the caramel has dissolved.
• Meanwhile, place the yolks in a large bowl with the remaining ½ cup sugar and the fleur de sel.
• Whisk to combine.
• When the caramel cream is ready, pour a splash of it into the egg mixture to temper, whisking constantly, and then another splash or two for good measure.
• Then pour the tempered egg mixture into the caramel cream. Whisk thoroughly.
• Pour the mixture through a fine-meshed sieve into a medium metal bowl. Place the bowl in an ice bath to cool the mixture completely. Remove the bowl from the ice bath, cover it with plastic wrap, and refrigerate OVERNIGHT.
• Freeze in an ice cream machine according to the manufacturer's directions.
• Serve with additional fleur de sel sprinkled on top. (The ice cream will be quite soft at first but will firm as it freezes.)
• Note: The yolks may not be cooked enough to kill all bacteria, so this recipe is not recommended for pregnant women or anyone with immune deficiencies.
• Makes 1 quart.
• Source: New York Times
• From the April Fool's Food article in the St. Petersburg Times by Janet Keeler.