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Caramel Ice Cream

Source of Recipe

Bon App�tit


Recipe Introduction

"A dark caramel has the necessary bitter edge to balance the sweet richness of the custard. Let it cook until it's mahogany in color."

Recipe Link: https://tinyurl.com/4f4tzwy6

List of Ingredients

◦ 1 � cups plus 2 tablespoons sugar
◦ 2 cups heavy cream, room temperature
◦ 1 teaspoon vanilla extract
◦ � teaspoon kosher salt
◦ 7 large egg yolks
◦ 1 � cups chilled whole milk


Recipe

Place a fine-mesh sieve over a medium bowl set in a large bowl filled a third of the way with ice water; set aside. Sprinkle a thin even layer of sugar into a large heavy saucepan. Cook undisturbed over medium heat until mostly melted, about 4 minutes. Sprinkle another layer of sugar over and cook, stirring around edges of saucepan with a heatproof spatula to move melted sugar to center, until mostly melted, another minute or so. Repeat until you�ve used 1 � cups sugar and it�s mostly melted (there may be some undissolved clumps), 6 to 8 minutes. Continue cooking, swirling saucepan (do not stir), until caramel is very fluid and has turned dark amber, about 5 minutes. Remove from heat and, adding gradually, stir in heavy cream. Caramel will seize, but don�t worry. Place saucepan over low heat and stir until any hardened caramel is dissolved. Stir in vanilla and salt; set aside.

Whisk egg yolks and remaining 2 tablespoons sugar in a medium bowl until lightened in color and thick, about 1 minute. Whisking constantly, gradually add about � cup hot caramel mixture to egg yolk mixture. Whisk mixture back into saucepan, then cook over medium-low heat, whisking constantly, until custard is thick enough to coat a spoon and just holds the marks of the whisk, about 5 minutes. Immediately pour through prepared sieve into bowl. Stir mixture constantly until cold, about 5 minutes, then whisk in milk.

Process custard in ice cream maker according to manufacturer�s directions. Scrape into a loaf pan or airtight container and press plastic wrap directly onto surface. Freeze until firm, at least 4 hours.

Makes about 4 cups






❧ Do Ahead:
Custard base can be made one day ahead; cover and chill. Ice cream can be made one week ahead; keep frozen.