- 1 1/2 cups sugar, divided
- 2 1/4 cups heavy cream, divided
- 1 teaspoon sea salt
- 1/2 teaspoon vanilla extract
- 1 cup whole milk
- 3 large eggs
1. Heat 1 cup of the sugar in a large saucepan over medium heat, twirling pan over burner to heat sugar evenly (do not stir), until it melts and turns dark amber in color.
2. Carefully add 1 1/4 cups heavy cream (it will splatter as you add it), and cook, stirring continuously, until incorporated (if it bubbles up too high lower heat slightly). Remove from heat, stir in sea salt and vanilla, and transfer to a bowl to cool to room temperature.
3. In a small heavy saucepan bring milk, remaining cup heavy cream, and remaining 1/2 cup of sugar to a boil, stir occasionally.
4. Whisk eggs in a small bowl. Temper by adding 1/3 of the hot milk mixture in a slow stream whilst whisking constantly. Transfer mixture back into same saucepan, and set over low heat, stirring and scraping down the sides of the pan with a small heatproof spatula until thickened. Do not boil. Cook until the custard coats the back of the spoon. Pour custard into a fine-mesh sieve into a large bowl to strain out any bits. Stir in cooled caramel mixture.
5. Chill custard, then freeze in an ice cream maker for 30-45 minutes. Transfer soft ice cream to an airtight container and keep in the freezer to firm up.
Serving Suggestions: This ice cream is delicious on it’s own, but also great served with tarte tartin, fudge brownies, as the filling in an ice cream pie with a chocolate cookie crust, or on top of my chocolate waffles with hot fudge sauce.
P. S. This is the last of the splurging for now. Back to eating healthy, and sharing healthy recipes for a while with the next blog.
P.S. It is not too late to enter the competition to win CLOAK & DAGGER BUTTERFLY by Amanda Eliasch. Enter your “ladies that lunch menu”here. Competition closes May 30th. Our top four favorite menus will be posted in a pole on the blog, and YOU will choose the lucky winner.