Salted Caramel Ice Cream
- Total Time
- About 15 minutes, plus overnight freezing
- Rating
- Notes
- Read community notes
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Ingredients
- ¾cup plus ½ cup sugar
- 2teaspoons light corn syrup
- 2cups cream, preferably organic
- 2cups whole milk
- 10egg yolks
- ½teaspoon fleur de sel, plus more for serving
Preparation
- Step 1
Place ¾ cup sugar and the corn syrup in a heavy-bottomed saucepan. Do not stir. Cook over medium-high heat to a dark caramel, swirling as it begins to brown to distribute the sugar. Deglaze with the cream; then slowly add the milk. The caramel will harden. Bring to a boil, then simmer, stirring, just until the caramel has dissolved.
- Step 2
In a large bowl, whisk together the remaining sugar, yolks and fleur de sel. Whisk a little caramel cream into the egg mixture to temper, pour the egg mixture into the remaining caramel cream and mix. Strain the mixture through a fine-meshed sieve. Cool completely, preferably overnight, then freeze in an ice-cream maker.
- Step 3
Serve with the caramel cakes and sprinkle both with fleur de sel.
Private Notes
Cooking Notes
Be careful on the caramelizing step. I put my burner on medium-high and the sugar started blackening before all of it melted & could be swirled around. Most other recipes call for using medium heat which I'll do if I try this recipe again.
Suggestions for 10 3gg whites?
You could make angel food cake; or meringues or a pavlova; or 2-3 egg white omelets. You can also freeze egg whites.
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