Salted Caramel Ice Cream
 
 
Ingredients
  • 4 cups half and half, divided
  • 1 ⅓ cup sugar
  • 6 tablespoons unsalted butter
  • 2 ½ teaspoons sea salt
  • 8 egg yolks
  • 1 teaspoon vanilla
Instructions
  1. Make an ice bath by filling a large bowl about a third full with ice cubes and adding a cup or so of water so they’re floating. Nest a smaller metal bowl over the ice, pour 1 cup of the half and half into the smaller bowl, and rest a mesh strainer on top of it.
  2. Spread sugar in a large saucepan (with a capacity of at least 4 quarts) in an even layer. Cook over moderate heat, using a heatproof utensil to gently stir the liquefied sugar from the bottom and edges towards the center, until all the sugar is dissolved. Continue to cook stirring infrequently until the caramel starts smoking and begins to smell like it’s just about to burn.
  3. Remove pan from heat and stir in the butter and salt, until butter is melted, then gradually whisk in 2 cups of the half and half. If the caramel hardens or seizes a bit, stir it over low heat to completely. Stir in the remaining 1 cup of the half and half.
  4. Whisk the yolks in a small bowl and gradually pour some of the warm caramel mixture over the yolks, stirring constantly. Scrape the warmed yolks back into the saucepan and cook the custard using a heatproof utensil, stirring constantly until the mixture thickens.
  5. Pour the custard through the strainer into the milk set over the ice bath, add the vanilla, then stir frequently until the mixture is cooled down. Refrigerate at least 8 hours or until thoroughly chilled.
  6. Freeze the mixture in your ice cream maker according to the manufacturer’s instructions, then chill in the freezer until firm.
Recipe by Allons-Eat! at https://www.allonseat.com/salted-caramel-ice-cream/