Recipe

Salted Caramel Ice Cream Recipe

	Notyourmomma / All my dishes 7 months, 1 week ago From the April Fool's Fun Food files of Janet Keeler, food editor of the St. Petersburg Times. Note: you need to chill the base of the ice cream overnight for best results. Prep:30m Cook:1440m Servings:1	Notyourmomm
	delicious rich fun

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Fans

chefmeow

lacrenshaw

fishtrippi

grumblebee

Ingredients

Salted Caramel Ice Cream

1 ¼ cups granulated sugar, divided

2 teaspoons light corn syrup

2 cups cream, preferably organic

2 cups whole milk

10 large egg yolks (see note)

½ teaspoon fleur de sel (sea salt), plus more for serving

Directions

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.

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Comments

lacrenshaw 7 months, 1 week ago said:
Good fun, nym! My thanks and my five.
Lorraine

grumblebee 7 months, 1 week ago said:
Yum. I'm loving the trend now for slightly salted desserts. My obsession these days has been chocolate covered caramels sprinkled w/ course sea salt. Mmmm.. so good. -- So this sounds right up my alley! :) The homemade caramel base sounds amazing too.

Thanks for sharing.

chefmeow 7 months, 1 week ago said:
This is fantastic. Love the sounds of this. You have my 5.

lenora 7 months, 1 week ago said:
I bought an ice cream maker last year and have had so much fun with it. The ice cream just tastes better when you make it yourself. Here is a variation to those who like to make their own, use vanilla bean seeds in the base and instead of regular granulated sugar, use brown sugar. It will taste like butter pecan without the nuts!

notyourmomma 7 months, 1 week ago said:
Oh, that is a great suggestion. I'll have to give it a time we make ice cream. I'll admit to being spoiled and getting gelato from downtown. That way I can control portions. LOL

fishtrippin 7 months, 1 week ago said:
This is a winner!! Thanks for the post.

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