Salted Caramel Ice Cream
Salted caramel makes a wonderful filling for cookies or a delicious addition to frosting, ice cream or pudding. The recipe below is a perfect dessert or late night treat!
3 ½ cups whole milk
3 large egg yolks
1 ¼ cups packed brown sugar
¼ cup heavy cream
1 tbs. butter
½ tsp. sea salt
½ tsp. flake salt
Place milk in medium saucepan over medium-high heat. Heat to 180 degrees or until tiny bubbles form around edge of the pan. Do not boil. Place egg yolks in large bowl and stir with a whisk. Gradually add half to the hot milk to the yolks, whisking constantly. Return yolk mixture to pan.
Mix sugar, cream and butter in medium saucepan over medium heat. Bring to a boil, stirring until sugar melts. Cook 3 minutes without stirring. Remove from heat and add sea salt. Gradually add caramel mixture to yolk mixture, stirring constantly. Return pan to low heat; cook until thermometer registers 160 degrees. Place pan in large ice-filled bowl, stirring until cool. Pour mixture into the freezer can of an ice-cream freezer. Freeze according to manufacturers instructions.