Tuesday, August 21, 2012

Salted Caramel Ice Cream

As I mentioned in my Mainescapes post, Caitlin introduced me to a sinful ice cream from Willard Scoops- Salted Caramel. From my first taste I knew I would try to emulate it at home. I found two great recipes online, and attempted the first this weekend. 

The first came from Christie's Corner, it's a Philadelphia style ice cream, and for a first attempt, it's definitely the best flavour i've made so far. If I did it again, I would try less sugar and substitute more of the cream with milk. I can't wait to try the next version!


Salted Caramel Ice Cream
  • 1 1/4 cups sugar, divided
  • 2 1/2 cups whipping cream, divided
  • 1/2 teaspoon flaky sea salt such
  • 1/2 teaspoon pure vanilla extract
  • 3/4 cup whole milk
  1. In a heavy skillet with a light interior, heat 1 cup sugar over medium heat. Stir gently until the sugar starts to melt. When it does, stop stirring but continue to cook the sugar, swirling the skillet occasionally to ensure the sugar melts evenly. The caramel is done when it turns dark amber.
  2. Stir in 1 1/4 cups cream. Be careful, the mixture will spatter! Continue cooking until all the caramel has dissolved.
  3. Pour the caramel into a bowl. Add sea salt and vanilla. Allow the caramel to cool to room temperature.
  4. Meanwhile, bring the milk, the remaining 1 1/4 cups cream, and remaining 1/4 cup sugar just to a boil. Allow to simmer 15 minutes then set aside to cool.
  5. When both the milk mixture and caramel have cooled to room temperature, remove skin from the milk mixture and stir it into the caramel.
  6. Refrigerate the mix overnight and then pop in the freezer for an hour just before churning. You want to churn this when really cold.
  7. Churn in an ice cream maker according to manufacturer’s instructions. The ice cream will still be soft but should be firm enough to keep its shape when you remove the paddle.
  8. Transfer to an airtight container and freezer until firm.

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