Salted Caramel Ice Cream
Velvety and decadent, this salted caramel ice cream is a luscious treat that promises a perfect balance of sweet and salty flavors. Rich with a creamy base, swirled with ribbons of dark caramel, and finished with a sprinkling of fleur de sel, each bite offers a delightful contrast of textures and tastes. Indulge in this delightful frozen dessert that is sure to dazzle your taste buds and leave you craving for more.
— Constant Cookbook
Ingredients
- 1 1/2 cups heavy cream
- 1 1/2 cups milk
- 6 egg yolks
- 3/4 cup sugar
- 1 tsp. vanilla extract
- 1/2 cup dark caramel sauce
- 1 1/4 tsp. fleur de sel or other high-quality sea
- salt
Instructions
- In a saucepan over medium heat, warm the cream and milk, stirring occasionally, until steam rises from the surface. Remove from the heat.
- In a heatproof bowl, whisk together the egg yolks and sugar until blended. Slowly add the hot cream mixture, whisking constantly. Pour the mixture into the saucepan or into a double boiler and set over medium-low heat. Cook, stirring slowly and continuously with a wooden spatula or spoon, until the custard thickens and a finger drawn across the back of the spatula leaves a path, about 6 minutes; do not allow the custard to boil.
- Pour the custard through a fine-mesh sieve set over a clean bowl and stir in the vanilla, caramel sauce and salt. Nestle the bowl in a larger one filled halfway with ice and water and cool the custard to room temperature, stirring occasionally. Refrigerate until chilled, at least 1 hour.
- Transfer the custard to an ice cream maker and freeze according to the manufacturer's instructions. Transfer the ice cream to a chilled container, cover and freeze until firm, at least 3 hours or up to 3 days before serving. Makes about 1 quart.
Comments
No comments found.