Prep 4 hrs
Cook 20 mins
Enhanced with a bit of sea salt, this caramel ice cream is delicious served atop our tarte tatin (see related recipe). Prep time includes chilling time. Recipe Source - Williams Sonoma
- 1 1⁄2 cups heavy cream
- 1 1⁄2 cups milk
- 6 egg yolks
- 3⁄4 cup sugar
- 1 teaspoon vanilla extract
- 1⁄2 cup dark caramel sauce
- 1 1⁄4 teaspoons fleur de sel or 1 1⁄4 teaspoons other high-quality sea salt
- In a saucepan over medium heat, warm the cream and milk, stirring occasionally, until steam rises from the surface. Remove from the heat.
- In a heatproof bowl, whisk together the egg yolks and sugar until blended. Slowly add the hot cream mixture, whisking constantly. Pour the mixture into the saucepan or into a double boiler and set over medium-low heat. Cook, stirring slowly and continuously with a wooden spatula or spoon, until the custard thickens and a finger drawn across the back of the spatula leaves a path, about 6 minutes; do not allow the custard to boil.
- Pour the custard through a fine-mesh sieve set over a clean bowl and stir in the vanilla, caramel sauce and salt. Nestle the bowl in a larger one filled halfway with ice and water and cool the custard to room temperature, stirring occasionally. Refrigerate until chilled, at least 1 hour.
- Transfer the custard to an ice cream maker and freeze according to the manufacturer's instructions. Transfer the ice cream to a chilled container, cover and freeze until firm, at least 3 hours or up to 3 days before serving. Makes about 1 quart.