Salted Caramel Ice Cream from Bi-Rite
Source: Serious Eats, Baking Pan
Ingredients
- 1 3/4 cups heavy cream, heated till almost boiling
- 3/4 cup granulated sugar, divided into 1/2 and 1/4 cup.
- 3/4 cup 1% or 2% milk
- 1 teaspoon kosher salt
- 5 large egg yolks
Directions
- Heat the heavy cream in the microwave and keep the 1/2 C of sugar near the stove.
- Whisk the 5 egg yolks in a medium bowl to break them up and whisk in the remaining 1/4 C of sugar. Set aside.
- From the 1/2C of sugar, place about 2 Tbsp into the pot over medium-high heat (no need to measure, just enough to lightly coat the bottom of the pan). When the sugar melts around the edges and starts to turn amber (about 2 minutes), gently stir with a heat proof spatula and add in another 2 Tbsp of sugar. Continue to add until and gently stir until all the sugar is melted.
- Reduce heat to medium and carefully watch the sugar, stirring the pan gently, until it turns amber. Remove from heat when it reaches a dark amber (a little past 350°F)
- Using oven mitts, slowly pour the heavy cream into the pan using oven mitts. It will steam and bubble so be careful. Place over low heat to remove any hardened caramel bits.
- Once smooth, stir in 3/4 C milk and 1 tsp salt and put over medium high heat. When it approaches a bare simmer, reduce heat to medium.
- While whisking constantly, carefully scoop about 1/2 C of the hot cream mixture into the eggs to temper the eggs. Add another 1/2 cup. Return the pan to the stove over medium heat and while stirring constantly, slowly pour the egg and cream mixture back into the pan.
- Cook over medium heat, stirring constantly, until thickened when it coats the back of the spoon (nappe), 1-2 minutes.
- Strain through a fine mesh strainer (use the large black one) and cool in the fridge overnight. Freeze the next day and enjoy.
Notes: This is delicious, the texture is smooth and very scoop-able when frozen. Will make again.