Salted Caramel Ice Cream

Salted Caramel Ice Cream
Yield
1quart
Yield
1quart
Salted Caramel Ice Cream
Yield
1quart
Yield
1quart
Ingredients
Caramel:
  • 1cup sugar
  • 1/3cup water
  • 2tablespoons corn syrup
  • 1/4teaspoon lemon juice
  • 1 1/4cups cream
  • 1/2teaspoon coarse salt
  • 1/2teaspoon vanilla extract
Ice Cream Base:
  • 1/4cups sugar
  • 6large egg yolks
  • 1cup cream
  • 1cup milk
Yield:
Instructions
Make the Caramel:
  1. In a medium nonreactive saucepan and without stirring, bring sugar, water, corn syrup, and lemon juice to simmer over medium-high heat, wiping sides of pan with a wet pastry brush to remove any sugar crystals that might cause syrup to turn grainy.
  2. Continue to cook until syrup turns from clear to golden, swirling pan gently to ensure even browning, about 8 minutes.
  3. Continue to cook, swirling pan gently and constantly, until large, slow bubbles on mixture's surface turn honey-caramel in color, 4 to 5 minutes longer.
  4. Add 1 1/4 cups cream (mixture will spatter) and cook, stirring, until all of caramel has dissolved.
  5. Transfer to a bowl and stir in sea salt and vanilla. Cool to room temperature.
Make the Ice Cream:
  1. In a small heavy saucepan, scald the milk, and cream.
  2. Add the sugar to the scalded milk mixture, stirring to dissolve the sugar.
  3. In a medium bowl, lightly whisk eggs, then add half of hot milk mixture in a slow stream, whisking constantly.
  4. Pour back into saucepan and cook over medium heat, stirring constantly, until custard coats back of spoon and registers 170°F on an instant-read thermometer (do not let boil).
  5. Pour custard through a fine-mesh sieve into a large bowl set over an ice bath and stir in the cooled caramel.
  6. Chill ice cream base to 40˚F.
  7. Churn in ice cream maker.
  8. Freeze custard in ice cream maker, then transfer to an airtight container and put in freezer to firm up.