Still on a salt kick here! The weather has been awesome here in Seattle lately, and I wanted to kick off the ice cream season with a salted caramel ice cream recipe from the NY Times. I have never made my own caramel before and I was a bit intimidated by it at first. Once I got a good idea of how fast the caramel browns it was significantly less intimidating. I also used 6 egg yolks instead of 10, because it just seems so excessive to use almost a dozen eggs on ice cream! One more note, you really need to taste the salt you use and adjust the amount to your personal taste. I used a more subtle salt and used almost a whole Tablespoon more than it called for. Enjoy!
Salted Caramel Ice Cream
Adapted from Nicole Kaplan at Eleven Madison Park, New York
Ingredients
- 3/4 cup plus 1/2 cup sugar
- 2 teaspoons light corn syrup
- 2 cups cream, preferably organic
- 2 cups whole milk
- 10 egg yolks
- 1/2 teaspoon fleur de sel, plus more for serving
Preparation
- 1.
- Place 3/4 cup sugar and the corn syrup in a heavy-bottomed saucepan. Do not stir. Cook over medium-high heat to a dark caramel, swirling as it begins to brown to distribute the sugar. Deglaze with the cream; then slowly add the milk. The caramel will harden. Bring to a boil, then simmer, stirring, just until the caramel has dissolved.
- 2.
- In a large bowl, whisk together the remaining sugar, yolks and fleur de sel. Whisk a little caramel cream into the egg mixture to temper, pour the egg mixture into the remaining caramel cream and mix. Strain the mixture through a fine-meshed sieve. Cool completely, preferably overnight, then freeze in an ice-cream maker.
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