Monday, November 23, 2015

Salted Caramel Ice Cream

Ingredients for 10 servings

¼ cup heavy cream
½ teaspoon flake salt
½ teaspoon sea salt
1 tablespoon butter
1 ¼ cups packed brown sugar
3 large egg yolks
3 ½ cups 2% reduced-fat milk

Directions

Place milk in a medium saucepan over medium-high heat. Heat to 180° or until tiny bubbles form around edge of pan (do not boil). Place egg yolks in a large bowl; stir with a whisk. Gradually add half of hot milk to yolks, stirring constantly. Return yolk mixture to pan.

Combine sugar, cream, and butter in a large saucepan over medium heat; bring to a boil, stirring until sugar melts. Cook 3 minutes without stirring. Remove from heat; stir in sea salt. Gradually add caramel mixture to yolk mixture, stirring constantly. Return pan to low heat; cook until a thermometer registers 160°. Place pan in a large ice-filled bowl until completely cooled, stirring occasionally. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Drain ice water from freezer bucket; repack with salt and ice. Cover with kitchen towels, and let stand 1 hour or until firm. Scoop about ½ cup ice cream into each of 10 dishes; sprinkle evenly with flake salt. 
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