Its summer time! And you know what that means…. its time for fruit cocktails with fresh squeezed juices, big fat slices of watermelon, lighter dinners and ICE CREAM!! I mean you have to cool down somehow right… ice cream and cocktails are only the realistic way to do this.
Salted caramel ice cream is something that I have had all over the place recently… it seems to have become an up and coming flavor (at least I think so because I only used to eat chocolate and mint chip and didn’t know how to expand my horizons until recently). I have had it in San Francisco, in Portland, in Tucson and most recently in Los Angeles. I decided it was high time to make some for myself… and that is exactly what I did.
Salted Caramel Ice Cream
- 1 1/2 cups sugar
- 4 tbsp salted butter
- 1 1/2 cups cream
- 1 1/2 cups whole milk
- 6 egg yolks
- 2 tsp vanilla extract
- 1 tsp fine sea salt
- In a medium heavy pot cook the sugar over medium high heat until it starts to turn golden brown and melts. After about 3 minutes, add the butter, milk and cream. Reduce the heat to medium and cook until everything is melted and is barely simmering. Remove from heat and set aside. In another small bowl whisk together the egg yolks, vanilla and salt. Whisk constantly until the mixture turns to a light yellow color and becomes thick. Slowly add about 3/4 cups of the warm cream into the egg mixture and stir until smooth. Then add the rest of the cream mixture and continue to stir. Transfer the entire mixture back into the pot and stir until it thickens, but be careful not to let it boil.
- Once thick, remove from the heat and transfer to a clean bowl. Cover the mixture with plastic wrap and refrigerate for at least 4 hours. Pour the custard mixture into your ice cream machine and mix according to the manufacturers instructions. After the mixer is done, transfer the ice cream into a container and freeze for at least 2 hours before eating.