With the weather warming up {well, not so much this week in Portland} I've brought the ice cream maker attachment for my beloved pink Kitchenaid stand mixer down from the highest shelves andd dusted it off in the hopes of nice cold homemade ice cream on a hot day.
Fran's salted caramels are without a doubt one of my biggest weaknesses so I thought that this recipe would be the perfect treat. I hope you love it!
Salted Caramel Ice Cream
Ingredients:
1 1/2 cups of heavy cream
1 1/2 cups of whole milk
6 large egg yolks {as always use "large" not "extra large" or "small"}
3/4 cup of sugar
1 teaspoon vanilla {I always use Nielsen Massey}
1/2 cup caramel sauce
1 1/4 teaspoon Fleur de Sel {if you're in Portland take a trip to The Meadow for all things salt}
Directions:
1. In a saucepan over medium heat, warm the cream and milk, stirring occasionally, until steam rises from the surface. Remove from the heat.
2. 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.
3. 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.
4. 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.
Ingredients:
1 1/2 cups of heavy cream
1 1/2 cups of whole milk
6 large egg yolks {as always use "large" not "extra large" or "small"}
3/4 cup of sugar
1 teaspoon vanilla {I always use Nielsen Massey}
1/2 cup caramel sauce
1 1/4 teaspoon Fleur de Sel {if you're in Portland take a trip to The Meadow for all things salt}
Directions:
1. In a saucepan over medium heat, warm the cream and milk, stirring occasionally, until steam rises from the surface. Remove from the heat.
2. 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.
3. 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.
4. 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.
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