Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Salted Caramel Ice Cream 2 Recipe
    Lost? Site Map

    Salted Caramel Ice Cream 2

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    30 mins

    0 mins

    Annacia's Note:

    It might seem odd to describe something cold—ice cream—as sultry, but there is no denying genuine come-hither appeal. Based on a traditional candy from Brittany (and a favorite flavor pairing among French and American chefs), the combination of salty and sweet exerts an almost primordial pull, and cream, milk, and eggs provide lush, luxurious texture. From Gourmet magazine. Freezing time not included as machines vary widely.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Yield:

    qt

    Units: US | Metric

    Directions:

    1. 1
      Heat 1 cup sugar in a dry 10-inch heavy skillet over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling skillet occasionally so sugar melts evenly, until it is dark amber.
    2. 2
      Add 1 1/4 cups cream (mixture will spatter) and cook, stirring, until all of caramel has dissolved. Transfer to a bowl and stir in sea salt and vanilla. Cool to room temperature.
    3. 3
      Meanwhile, bring milk, remaining cup cream, and remaining 1/4 cup sugar just to a boil in a small heavy saucepan, stirring occasionally.
    4. 4
      Lightly whisk eggs in a medium bowl, then add half of hot milk mixture in a slow stream, whisking constantly. Pour back into saucepan and cook over medium heat, stirring constantly with a wooden spoon, until custard coats back of spoon and registers 170°F on an instant-read thermometer (do not let boil). Pour custard through a fine-mesh sieve into a large bowl, then stir in cooled caramel.
    5. 5
      Chill custard, stirring occasionally, until very cold, 3 to 6 hours. Freeze custard in ice cream maker (it will still be quite soft), then transfer to an airtight container and put in freezer to firm up.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Salted Caramel Ice Cream 2

    Serving Size: 1 (1185 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 3184.3
     
    Calories from Fat 1982
    62%
    Total Fat 220.3 g
    338%
    Saturated Fat 132.5 g
    662%
    Cholesterol 1316.0 mg
    438%
    Sodium 1686.8 mg
    70%
    Total Carbohydrate 277.9 g
    92%
    Dietary Fiber 0.0 g
    0%
    Sugars 263.2 g
    1052%
    Protein 37.5 g
    75%

    Ideas from Food.com

    “Everything

    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites