Salted Caramel Ice Cream #IceCreamWeek

• Vegetarian
• Gluten free

• Refrigerated

  • 4 Egg yolks, large

• Condiments

  • 1/2 tsp Lemon juice, fresh

• Baking & Spices

  • 3 4 cup sugar plus 2 tbsp.
  • 1 Pinch Salt
  • 1 tsp Sea salt
  • 1 tsp Vanilla

• Dairy

  • 1 cup Heavy cream
  • 1 1/2 cups Whole milk

• Liquids

  • 2 tbsp Water

Found on noshingwiththenolands.com

Description

Ingredients

• ¾ cup sugar plus 2 Tbsp.
• 2 Tbsp. water
• ½ tsp. fresh lemon juice
• 1 cup heavy cream
• 4 large egg yolks
• Pinch of salt
• 1½ cups whole milk
• 1 tsp. vanilla
• 1 tsp. sea salt

Directions

• In a heavy bottomed pot add the ¾ cup of sugar, the water and the lemon juice. Cook over medium-high heat. Stir with a wooden spoon until the sugar dissolves. Let the mixture continue to cook without stirring until it turns amber about 5-6 min. Careful as it will burn easily. If it does, discard and start again.
• Being very careful and wearing oven mitts add in ¾ cup of cream into the hot syrup. Stir with a long handled wooden spoon until smooth. Put the pot again over medium heat and cook until bubbles start to form around the sides. Remove from heat and set aside.
• Meanwhile, whisk the egg yolks with the salt, remaining 2 Tbsp. sugar and remaining ¼ cup of cream until smooth. Mix in the milk.
• Add the milk mixture to the warm caramel and again cook over medium heat until the custard coats the back of a wooden spoon. Do not let it boil but keep it at a low simmer, stirring constantly. This will take about 4-6 min. Strain through a sieve into a bowl. Add the salt and vanilla.
• Place first bowl into a large bowl filled with ice and stir occasionally until cooled. Cover with plastic wrap directly over the ice cream mixture to prevent a skin to form. Chill in the refrigerator for 3 hours to 24 hours.
• Pour the custard into an ice cream maker and follow manufacturers instructions to freeze. Transfer the frozen mixture to a freezer safe container and freezer for at least 3 hours or up to 3 days.