Tuesday, July 20, 2010

salted caramel ice cream

This recipe is delish! It was almost worth the horrid burn I got on my finger from the cooked sugar which decided just to sit there and not shake off!

Salted Caramel Ice Cream
2c heavy cream
1c whole milk
3/4-1c sugar
1 egg plus 2 yolks
11/2t vanilla
1/2t kosher salt
Combine the eggs and 1/4c sugar in a small bowl. Place the remaining sugar in a med. saucepan and cook it until it becomes mahogany-colored. Add salt. Deglaze the caramel with the milk and cream being careful as the sugar is very hot. (Just a note here: it will seem like it is never going to incorporate. The sugar gets hard as a rock when the liquid is first poured in, but just be patient.) Once the sugar and milk are combined and hot, add a small amount of the liquid to the egg mixture while whisking vigorously. Add another small amount of liquid while whisking until the eggs have warmed. Add the egg mixture to the cream mixture in the pot. Replace the pot over med heat, and cook until the mixture is thick enough to coat the back of a spoon. (When you run your finger down the back of the spoon, it should leave a trail.) Don't overcook. Place in an ice bath and chill thoroughly. It's now ready for your ice cream maker!:)
(This recipe was printed in the 4 States Living Mag. It is from Brandon Thrash.)


Esther said...

Hey, I think it may help w/ the sticking to butter the saucepan before cooking the sugar in it.

Katy said...

I am a Brandon Thrash fan. Will definitely try this recipe. Thanks for the tip about the butter...I was wondering about that.

Bess said...

I have a Delicious B.T. recipe from a past mag that is impressive and takes 5 minutes. Send $5 to my paypal account and it's yours!

Bess said...

Ok, seriously, a chocolate raspberry ganache tart that takes 5 minutes. I'll come down on the price to free. Email me. I'm trying the ice cream btw. Looks delicious.