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HOMEMADE SALTED CARAMEL ICE CREAM


Salted Caramel Ice Cream | thekitchenmccabe.com
INGREDIENTS
  • 1½ C. Sugar
  • ½ C. Water
  • 1 C. Heavy cream, hot
  • 2 T. Butter
  • Kosher Salt, to taste
  • 1¾ C. Heavy Cream, chilled
  • 1½ C. Whole Milk
  • ½ T. Vanilla

INSTRUCTIONS
  1. Place the sugar and water in a sauce pan, stirring to dissolve the sugar.
  2. Heat on high and bring to a boil.
  3. Using a basting brush dipped in water, brush the sides of the pan down to dissolve any sugar crystals that form.
  4. Continue cooking until the sugar starts to turn a deep amber. As soon as it reaches this point, immediately remove it from the heat or it will burn.
  5. Wearing oven mits on your hands,slowly pour the hot heavy cream into the caramel and whisk it in. The mixture will bubble severely, but will calm down as you keep mixing. Add the butter to the mixture and mix in until is is melted and fully incorporated.
  6. Add kosher salt to the caramel, little by little, tasting, until desired saltiness is achieved.
  7. Pour half of the caramel into an air tight container and set out at room temperature to cool.
  8. In a mixing bowl, whisk together the remaining half of the caramel, chilled cream, milk, and vanilla.
  9. Refrigerate until cold.
  10. Stir together well after chilling and freeze it in an ice cream maker according to the manufacturer instructions.
  11. When the ice cream is fully frozen, pour the room temperature caramel in to the ice cream and let it swirl through the mixture.
  12. Scoop into a container and freeze until firm.


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