Lately I've been cooking up some collaborative creations with Katelyn of Scoop Sights. Dark Chocolate Olive Oil with Himalayan Sea Salt, Strawberry Amaretto, and Guinness Ice Cream were all fancy follow-ups to "100 Scoopsies." I was feeling a bit wiped out from the project after it ended last month, and slacking a bit on creating new flavors. So when Katelyn asked if I wanted to get together to make some 'scream, I knew it was just what I needed! It's really keeping me going and I also just love working with her and admire her for all she contributes to the ice cream community. It's pretty sweet to have someone who shares your niche passion.
For this week's flavor, we made the "New Vanilla," aka Salted Caramel Ice Cream. This was one of my 100 flavors (#80) but I've been wanting to revisit and perfect this one for awhile now. I loved this version. The caramel flavor is unreal--soo rich (and deadly).
Salted Caramel Ice Cream
(yields about 1 1/2 quarts)
2 cups heavy cream
1 cup milk
1 cup sugar
1 1/2 tsp salt
1/2 tsp vanilla extract
3 egg yolks
1. Cook the sugar in a saucepan over medium heat, starting with about 1/8 cup of sugar and slowly adding more as the sugar heats. Stir the mixture as it's heating, scrapping all sides of the pan.
2. The sugar will be clumpy. Keep stirring, making sure the sugar doesn't burn. Once the sugar starts to turn a dark amber color, remove from heat and add in the cream, stir, and transfer to a medium sized bowl. Do this quickly so the caramel doesn't stick to the pan. Keep stirring and set aside.
3. In a saucepan, cook the milk and salt over medium heat.
4. While the milk is heating, whisk the egg yolks with the vanilla extract.
5. Once milk starts to simmer, pour a spoonful of it into the egg yolk mixture, whisking constantly. Keep adding spoonfuls until eggs are warmed up, then pour the eggs into the milk mixture. Stir thoroughly and remove from heat.
6. Pour milk mixture into the cream and caramel base, again stirring constantly.
7. Let cool to room temperature then transfer to a container, covering batter directly with plastic wrap. Let ripen in fridge for at least eight hours. Churn according to manufacturer's instructions.