Salted Butter Caramel Ice Cream

After having tons of success with my Caramel Pudding, I thought I would try another caramel based recipe. Once again, it was awesome! It was really fun to make and the flavor is just like those little caramels wrapped in the clear plastic. It is very rich, so you only need a little scoop to satisfy. To make the process easier, make the caramel praline early and save it.
Ingredients:

• 2 C. whole milk, divided
• 1-1/2 C. sugar
• 4 TBSP. salted butter
• 1/2 tsp. sea salt
• 1 C. heavy cream
• 5 large egg yolks
• 3/4 tsp. vanilla

Caramel Praline Add-In:

• 1/2 C. sugar
• 3/4 tsp. sea salt

Directions:

1. To make the caramel  praline, spread the 1/2 C. sugar in a medium sized unlined heavy duty sauce pan. Brush a baking sheet with vegetable oil.

2. Heat the sugar over moderate heat until the edges begin to melt. Use a heatproof utensil to gently stir the liquefied sugar from the bottom and edges toward the center, stirring, until all the sugar is dissolved. (Or most of it—there may be some lumps, which will melt later.)

Continue cook stirring infrequently until the caramel starts to smell like it just about to burn. It wont take long at all. If it starts to smoke you’ll know that you waited too long. You can still use the caramel after it smokes, it will just be a little bit strong tasting, in my opinion. The longer you wait, the more nutty the flavor will get. I like it on the more mild side.
3. Without hesitation, sprinkle the 3/4 tsp of salt over the caramel without stirring (don’t even pause to scratch your nose), then pour the caramel onto the prepared baking sheet and lift up the baking sheet immediately, tilting and swirling it almost vertically to encourage the caramel to form as thin a a layer as possible. Set aside to harden and cool.


To make the ice cream:

1. make an ice bath by filling a large bowl about a third full with ice cubes and adding a cup or so of water so they’re floating. Nest a smaller metal bowl (at least 2 quarts) over the ice, pour 1 c. of the milk into the inner bowl, and rest a mesh strainer on top of it.

2. Spread 1-1/2 cups sugar in the saucepan in an even layer. Cook over moderate heat, until caramelized, using the same method described above in the caramel praline directions.
3. One caramelized, remove from heat and stir in the butter and salt, until butter is melted, then gradually whisk in the cream, stirring as you go. The caramel may harden and seize, but return it to the heat and continue to stir over low heat until any had caramel is melted. Stir in 1 C. of the milk.

4. Whisk the yolks in a small bowl and gradually pour some of the warm caramel mixture over the yolks, stirring constantly. Scrape the warmed yolks back into the saucepan and cook the custard using a heatproof utensil, stirring constantly (scraping the bottom as you stir) until the mixture thickens. If using an instant-read thermometer, it should read 160-170 F.
5. Pour the custard through the strainer into the milk set over the ice bath, add the vanilla, then stir frequently until the mixture is cooled down. Refrigerate at least 8 hours or until thoroughly chilled. I usually can’t wait 8 hours, so I chill it in the freezer and take extra care not to freeze it solid, just enough to get it really cold.
6. Freeze the mixture in your ice cream maker according to the manufacturer’s instructions. While the ice cream is churning, crumble the hardened praline into very little bits, about the size of large confetti. Use a rolling pin or your hands or a mortar and pestle.
7. Once your caramel ice cream is churned, quickly stir in the crushed caramel, then chill in the freezer until firm.  As the ice cream sits, the little bits of caramel may liquefy  and runny and gooey, which is what they’re intended to do. Yum!
 
Recipe from www.davidlebovitz.com.
To See the Basic Custard Tutorial Click Here