Wow! This recipe is fantastic!!! If you love salted caramel anything, this is the recipe for you. I’ve made several flavors of ice cream over the years and this one is hands down the BEST! I have tasted several salted caramel ice cream versions at various shops around the country and this was by far the best one I have had, including Bi-Rite’s version (which was too salty and rich for me). This version is very creamy and perfectly salty. I could eat a gallon of it! Enjoy!
- 1 1/4 cups sugar, divided
- 2 1/4 cups heavy cream, divided
- 1/2 teaspoon flaky sea salt
- 1/2 teaspoon pure vanilla extract
- 1 cup whole milk
- 3 large eggs
Needs: an ice cream maker. I use my Cuisinart. And a candy thermometer.
Heat 1 cup sugar in a dry 10-inch heavy skillet over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling skillet occasionally so sugar melts evenly, until it is dark amber.
Add 1 1/4 cups cream and cook, stirring, until all of caramel has dissolved. Transfer to a bowl and stir in sea salt and vanilla. Cool to room temperature.
Meanwhile, bring milk, remaining cup cream, and remaining 1/4 cup sugar just to boil in a small heavy saucepan, stirring occasionally.
Lightly whisk eggs in a medium bowl, then add half of hot milk mixture in a slow stream, whisking constantly.
Pour back into saucepan and cook over medium heat, stirring constantly with a wooden spoon, until custard coats back of spoon and registers 170°F on an instant-read thermometer (do not let boil). Pour custard through a fine-mesh sieve into a large bowl, then stir in cooled caramel.
Chill custard, stirring occasionally, until very cold, 3 to 6 hours.
Freeze custard in ice cream maker (it will still be quite soft), then transfer to an airtight container and put in freezer to firm up.