SALTED CARAMEL ICE CREAM
Monday, March 28, 2011 at 1:11PM 
Hugh and I fell into doing this thing where we keep a count when are swept in a moment of gratitude/happiness/love. You know, those moments where time slows and you think to yourself, wow, this life is pretty fantastic. It could be about anything really, as those moments aren't ever anticipated. Like when our washing machine exploded with water yesterday and we were frantically trying to get the gallons of water into the two small buckets we own, us laughing and hustling together with our pants soaking wet.
That was number 72.
It seemed a charming newlywed moment, and we were lucky to have each other in that instance. It doesn't have to be about romantic love, that's just how we started it, as sort of a verbal affirmation to each other. Everyone gets overwhelmed with emotion at some point and it feels good to recognize it with someone.
Given all the hurt, hate and misfortune going on in the world, I think now is as good a time as ever to make a note of good things you have. My heart breaks each time I see a picture of the destruction in Japan. I feel a sense of guilt - why them and not me? A frustration that my aunt's cancer is back or a loss for words in how to console my mother in-law, who lost her mother on friday. There is a lot of crappy stuff that gets thrown at us, and making a note of sweet moments is what keeps my heart from getting too heavy.
And then there was this ice cream. A rich, decadent, ultimately satisfying dessert. We've kind of been on an ice cream bend lately, most specifically these pretty little containers of Talenti Gelato. Hugh fell in love with their Sea Salt Caramel flavor, and I was convinced with a little elbow grease we could make our own. Below is something that I would say is pretty dang close. I apologize for the surplus of treats lately. Such a disgrace to my own blog name. I am hoarding every original idea I have for the book, and it seems the reprieve I get from trying to get creative with seasonal produce, is to whip up a tasty treat. No harm in a bit of ice cream.
SALTED CARAMEL ICE CREAM // Makes 1.5 pints
I read about achieving success with caramel in Rhulman's book Ratio. A simply written, but informative read. The ice cream is based on memory from my time working at Villa Lucia in Motevettolini, Italy.
I only push using organic products every so often, as I know it is not always accessible or affordable, but this would be the time to splurge if you can. You will taste a difference.
4 Large Egg Yolks
3/4 Cup Evaporated Cane Juice
2 Tbsp. Unsalted Butter
1/2 tsp. Sea Salt
1 Cup Heavy Cream
3/4 Cup Milk (I used 2%, whole would be more traditional)
2 tsp. Real Vanilla Extract
1. Bring everything you are using out of the fridge, to get it close to room temperature.
2. Put the yolks in a large glass bowl, over a pot of just barely simmering water, being careful to not let the water touch the bottom of the bowl (double boiler method). Whisk the yolks until they start to become a pale golden color, about 4 minutes. Remove from the heat.
3. In a heavy bottomed pot (enameled cast iron if you have one), heat the sugar with a few drops of water over medium heat. Once it starts to melt, stir it around with a heat proof utensil to ensure even cooking. Watch it closely. When just a few bits of sugar are left and it's a lovely golden brown color (this took me about 7 minutes), sprinkle in the salt. Add the butter and stir. It will bubble a bit, which is normal. Slowly pour in the cream while you continue to stir. The caramel will seize up, just keep it over medium heat to melt it back down, then take it off the heat. Add the milk and vanilla and stir again. Let it cool about 5 minutes.
4. Starting with just a few spoonfuls, add some of the caramel mix to the egg yolks and stir to combine. You are trying to bring everything to the same temperature so it doesn't scorch the yolks. Add the rest of the caramel mix to the yolks and stir. Pour it through a fine mesh strainer in to another bowl, and refrigerate the mix for about an hour or two to cool.
5. Pour the chilled mix into an ice cream machine and let it do it's thing. For some scientific reason I don't know, this ice cream never really gets super firm. Keep it frozen in an airtight container for up to a week. It is great with a little sprinkle of cocoa nibs or roasted almonds for contrast.
Reader Comments (73)
My absolute favorite flavor. Sometimes, I prefer the caramel without the salt...and then I top my scoop (or two) with chopped Marcona almonds (which add their own hit of salt, along with an addictive crunch).
Perhaps your #73 could include the moment this post went live...when you made so many people consider their own gratitude? A very special moment indeed. Bliss (like the ice cream).
We have the great good fortune to live within spitting distance of Jeni's ice cream (3, actually), here in Columbus, which makes a phenomenal salted caramel ice cream. Also, another studded with smoked almonds. Oh. my. I'd make it at home, but then I'd no longer fit through the front door.
Made this last night, and it is SO good! Thanks for inspiring me to make myself (and the fiance) a little treat! Didn't turn out perfect, but it was perfect enough. Don't think my yolks ever became a pale golden color....totally overcooked them.
I don't know if I can wait for this book...I'm dreaming of it! Finish soon (if you haven't already!) :-)
*sigh* i've been dying to make this since I saw David Lebovitz's version online.. people talk about salted caramel ice cream like it were sainted, gotta try it soon!
That looks like the most perfect ice cream I've ever seen. As soon as Lent is over, I am making this.
Caramel is my dessert weakness. Salted caramel is my weakness on crack. This salted caramel ice cream is going to send me into a downward spiral of sweets consumption. And I'll enjoy every bite.
Thanks :)
Oh dear, this looks dangerously delicious!
One of the most amazing flavors of ice cream ever, and your version looks to die for :)
Love and miss you tons......I wonder if salted caramel ice cream ships well? Just a thought. xoxo
What a great recipe!! Thanks for sharing...I'm obsessed with salted carmel anything!
I didn't realize Talenti made a salted caramel flavor! I love their gelato... and their packaging, I'm sort of collecting the containers. Salted caramel would make a wonderful addition. But now that I have this recipe I can make it myself and put it in said containers. Thank you!
Such a sweet post. Like I've already said, you're a good daughter in law.
No harm at all. Beautifully written my friend.
I can't help but smile and feel warm inside over your show of love and affection between you and your husband. Incredibly cute. And I feel it all over again when I imagine eating this lovely ice cream--I think salted caramel is the best flavor out there.
I loved the recipe!! I think the reason why it does not get so firm is because it has salt in it! I'm eagerly waiting for new mouth watering recipes!
Looks amazing! I'm a sucker for all things caramel and this ice cream is going to my to try list immediately. ;D
Mmmmmm yummo! Love salted caramel! This sounds divine. I may have to indulge in an ice-cream maker for this summer.
yummers! am loving the salt caramel craze at the moment - recently made a chocolate fondant with a salt caramel centre and it was heaven. this recipe looks like another must try, thanks!
[...] for actual homemade ice cream..I haven’t made any yet, but if I do it would likely be using this recipe. Enjoy and have a great one! No Comments by saer on May 6, 2011 • [...]
im drooling for that ice cream.iwant to scream for ice cream
This turned out good, but SO rich! We couldn't handle it - ended up using it as a "dip" for apple slices, which was really good!
This ice cream is perfect. So grown up and heavenly! Thank you so much for sharing. We included this piece of genius in our frozen treat roundup: http://www.partselect.com/JustForFun/Chilly-Fridge-Freezer-Treats.aspx