This is one of the best ice creams I’ve ever made. Really. It’s amazing. And worth every calorie-filled bite. This is one that I will never ever try to adapt to be healthier. It’s just too good. I made it for tonight’s dinner party. I’m terribly sorry I don’t have any pictures. Hopefully I’ll get a camera soon (Christmas? Hint hint.). This doesn’t need the extra step for the praline, but it does help! One note: as a baker, I always use unsalted butter. Make sure to buy salted butter for this. It makes all the difference.
Salted Butter Caramel Ice Cream
Adapted from David Lebovitz
For the caramel praline (mix-in)
1/2 c. sugar
3/4 tsp. sea salt
For the ice cream custard
2 c. whole milk, divided
1-1/2 c. sugar
4 tbs. salted butted
3/4 tsp. sea salt
1 c. heavy cream
5 egg yolks
3/4 tsp. vanilla extract
Praline
1. Spread the ½ cupof sugar in an even layer in a medium-sized, unlined heavy duty saucepan. Line a baking sheet with a silicone baking mat or brush it sparingly with unflavored 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 towards the center, stirring, until all the sugar is dissolved. (Or most of it—there may be some lumps, which will melt later). Continue to cook stirring infrequently until the caramel starts smoking and begins to smell like it’s just about to burn. It won’t take long.
3. Without hesitation, sprinkle in the ¾ teaspoon salt without stirring, 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 layer as possible. Set aside to harden and cool. When cooled, break into tiny pieces. This can be done by hand or whatever method you prefer.
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/liters) over the ice, pour 1 cup 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 in Praline Step #2.
3. Once 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 hard caramel is melted.
4. Stir in 1 cup of the milk.
5. 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 (71-77 C).
6. 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.
7. Freeze the mixture in your ice cream maker according to the manufacturer’s instructions.
8. Once your caramel ice cream is churned, quickly stir in the crushed caramel, then chill in the freezer until firm.
Another note: The little bits of praline will probably liquefy as the ice cream firms in the freezer. This is totally normal and actually supposed to happen.
For weight watchers: This makes about 1 quart, which means each 1/3 cup is worth 7 points. A lot, I know. But worth it. Really.
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