Thursday, June 16, 2011

Salted Caramel Ice Cream



Salted Caramel Ice Cream

3/4 cup plus ½ cup sugar
2 cups cream
2 cups whole milk
4 egg yolks and one whole egg 
½ teaspoon fleur de sel, plus more for serving.

Place 3/4 cup sugar in a heavy-bottomed saucepan. Do not stir. Cook over medium-high heat to a dark caramel, swirling as it begins to brown to distribute the sugar. Deglaze with the cream; then slowly add the milk. The caramel will harden. Bring to a boil, then simmer, stirring, just until the caramel has dissolved.

In a large bowl, whisk together the remaining sugar, yolks and a few grains of the fleur de sel. Whisk a little caramel cream into the egg mixture to temper, pour the egg mixture into the remaining caramel cream and mix, then simmer to bring to a custard . Strain the mixture through a fine-meshed sieve. Cool completely, preferably overnight, then freeze in an ice-cream maker. While it's freezing, sprinkle in the rest of the fleur de sel.

After freezing the churned ice cream, serve, sprinkled with the rest of the fleur de sel.


Adapted from a recipe from New York Times

No comments: