Sorry, I couldn't come up with a better title for this post. I recently got an ice cream maker attachment for my Kitchenaid, and so I figured I had to try it out and make some ice cream. Gourmet recently printed a recipe for a recipe for salted caramel ice cream, and so I thought I would try my hand. I thought the ice cream this made was really good, with a strong toffee flavor. I didn't think the salt came through particularly though, but maybe that's just me.
Salted Caramel Ice Cream1 1/4 cups sugar, divided
1. Heat 1 cup sugar in a dry, heavy skillet. Stir sugar with a fork until it begins to melt, then stop stirring and cook, swirling pan occaissionally so sugar melts evenly. Continue cooking until the sugar reaches a dark amber.
2. Carefully add 1 1/4 cups cream (mixture will splatter), stir until all of the caramel is dissolved. Transfer into a bowl and stir in the salt. Cool to room temperature.
3. Bring milk, remaining cup cream and 1/4 cup sugar just to a boil.
4. Lightly whisk eggs in a medium bowl. Add half the hot milk mixture in a thin stream while whisking. Pout back into the saucepan and cook over medium heat, stirring constantly with a wooden spoon. Continue cooking until mixture coats the back of the spoon and registers 170 degrees on a candy thermometer.
5. Pour the mixture through a fine mesh sieve into a clean bowl. Chill in the fridge, stirring occasionally, for 4-5 hours. Freeze according to instructions of your ice cream maker.