Salted Caramel Ice Cream

16 Sep

I hunted and hunted for the perfect salted caramel ice cream recipe and am excited to say that I have stumbled upon it! No  preamble to this recipe today, just a few notes:

#1- I used unrefined coconut sugar instead of cane sugar here because I have made caramel dozens of times before. If you have never made caramel with cane sugar, I do not suggest making any substitutions during your first foray into the matter. Caramel is not difficult but it is finicky and, as coconut sugar has a lower tolerance for heat than cane sugar, there is a high margin for error if you don’t know what you’re doing. So-make one chock FULL of cane sugar and then make another batch with coconut sugar once you’ve mastered the browning process. Then you get to devour this twice.

#1a- I practice what I preach– I want very much to try a truly Paleo version of this by using coconut or almond milk, but as this was my first test of caramel ice cream, I went with what I knew. If you are already a seasoned ice cream maker and try an alternate milk, please report back!

#2- This recipe is a research paper, not an original dissertation. I read lots of recipes and comments to come to this particular recipe- most helpful were the proportions in and user comments on this Epicurious recipe (very worth it to read the comments), this Paleo version, and this yummy version with FIGS!  As such, this recipe uses a single batch of the caramel and doubles the custard-  you can trust your girl Chef Kef or millions of Epicurious users who thought the 1:1 caramel-to-custard ratio was life changing. Your choice.

#4- You will want to eat this everyday. Make with caution!

#5- Your cat probably won’t like the sound of the ice cream machine. Oliver Tambo was one intelligence report away from launching a full-scale military intervention against the motor-led insurgency.

Salted Caramel Ice Cream Worth Every Second of Feline Angst

Ingredientsphoto-55

  • 1.25 c dry sugar of your choice (see #1 above before you get any cute ideas)
  • 3.25 c heavy cream or half and half, divided
  • 1-2 tsp  sea salt
  • 1/2 TBS vanilla paste (or extract)
  • 2 c whole milk
  • 6 large eggs
  • 1/2-3/4 c fig jam (optional)

Assembly

1. To make the caramel sauce: Put 1 cup sugar in heavy-bottomed pan over medium heat. Stir constantly with a fork to evenly heat sugar. After a few minutes, it will begin to melt. Continue stirring with fork and continually redistribute melted sugar from the center of the pan toward the outside to spread heat.  I found a nice rhythm of moving pan on and off of heat to avoid burning– when things were getting really melty I removed pan and gave a few stirs, then put it back on and stirred, then took it off, etc until it was a nice, melted consistency throughout.

2. While the sugar is melting, heat 1.25 cup cream until it is JUST showing the teensiest bubbles.

3. Once the sugar is melted and the cream is bubbling, pour about 1/4 c of the cream into the milk, whisking pretty furiously (it will splatter- do not worry, that is what we expect). Remove the sugar from heat and very slowly and add the rest of the cream.  This is where things will get a little hairy–just keep whisking and the bits of hard sugar will melt into the warm cream eventually. If you find that you are getting no where, return to your on-and-off heat dance described in step 1 and have patience. The sugar will dissolve and you will have a lovely caramel sauce.

4. Once sugar and cream have formed a nice sauce, add 1/2 TBS vanilla paste and 1-2 tsp sea salt, depending on how salty you like your salted caramel. Pour caramel into a bowl and set aside to cool.

5. To make the custard base: Combine 2 cups milk, remaining 2 cups of cream, and remaining 1/4 cup sugar in a medium sauce pan and bring JUST to a boil using medium heat. Meanwhile, lightly whisk 6 eggs in a medium mixing bowl.  Whisk two cups of the just-boiling milk mixture into the eggs, then slowly pour the contents of the mixing bowl back into the  pot of milk/cream/sugar, stirring constantly with a wooden spoon. Allow the mixture to build in thickness and reach 170F–it will now be custardy.

6. Remove from heat and strain through a fine mesh strainer (I did not have one and so I skipped this step–the rest of the world says that you should not DARE skipping this– choose your own adventure there). Stir cooled caramel into custard and chill until cold, at least 3 hours.

7. Churn according to your ice cream maker’s instructions. Transfer to air tight container and freeze until ready to devour. If you want to add anything (AHEM- FIG JAM!), let the ice cream firm up just a bit, mix in your fun of choice, and then return back to the freezer to firm up all the way.

3 Responses to “Salted Caramel Ice Cream”

  1. Kelly Bejelly @ A Girl Worth Saving September 17, 2013 at 12:36 pm #

    Wow, i never would have thought to include Fig Jam! I’m going to try this on my birthday. My SIL is allergic to coconut so this is perfect for everyone 🙂

    • cookingupkefi September 17, 2013 at 9:56 pm #

      Glad to hear it, Kelly! I am excited to try your version next 🙂

Trackbacks/Pingbacks

  1. Salted Caramel Ice Cream Cake (Or, What I Ate For Breakfast) | Cooking Up Kefi - September 16, 2013

    […] batch salted caramel ice cream + 1 extra batch caramel, for crunch and […]

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