"Ice cream. A freezer full of ice cream is an amazing thing," wrote Pete
Wells, when asked what freezer-friendly dish he likes to gift new
parents. We’re pretty sure he meant ordering several pints (Jeni’s and Graeter’s are staff favorites), but some of Melissa Clark’s homemade
salted caramel ice cream would feel like a real luxury.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Salted Caramel Ice Cream
Categories: I scream, Dairy, Desserts
Yield: 6 servings
1 1/4 c Granulated sugar
2 c Heavy cream
1 c Whole milk
1/8 ts Fine sea salt
6 lg Egg yolks
1/4 ts Flaky sea salt
In a medium pot over medium heat, melt 3/4 cup sugar
with 3 tablespoons water, swirling skillet frequently,
until sugar turns mahogany brown in color (it should be
almost but not quite black).
Add heavy cream, milk, remaining 1/2 cup sugar and the
salt; simmer mixture until caramel melts and cream
mixture is completely smooth. Remove pot from heat. In a
separate bowl, whisk yolks. Whisking constantly, slowly
whisk about a third of the hot cream into the yolks,
then whisk the yolk mixture back into the pot with the
cream.
Return pot to medium-low heat and gently cook until
mixture is thick enough to coat the back of a spoon.
Strain through a fine-mesh sieve into a bowl. Cool
mixture to room temperature. Cover and chill at least 4
hours or overnight.
Churn in an ice cream machine according to
manufacturer’s instructions. Sprinkle flaky sea salt
into base during the last 2 minutes of churning. Serve
directly from the machine for soft serve, or store in
freezer until needed.
By: Melissa Clark
Yield: About 1 1/2 pints
RECIPE FROM:
https://cooking.nytimes.com
Uncle Dirty Dave's Archives
MMMMM
... "God is a comedian playing to an audience too afraid to laugh." -- Voltaire --- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)