Salted Caramel Ice Cream

 

I was finally able to make some ice cream in the fabulous ice cream maker that Kyle gave me for Christmas. Salted caramel was the ideal flavour to break it in as I'm on a major caramel kick right now. Although the process of making the custard and churning it was long, the smooth and creamy texture made it all worthwhile. What better treat for Valentine's Day than homemade ice cream?

Salted caramel icecream (adapted from Popsicle: Summer on a Stick)

 

400ml milk

400ml cream

1 vanilla bean, split and seeds scraped

250g caster sugar

8 egg yolks

1/4 tsp fine salt

 

1. Place the milk, cream, vanilla bean and seeds into a large saucepan and bring to a simmer over medium heat. Remove from the heat and set aside.
2. Place 125g sugar into a small saucepan and cook over medium heat, stirring occasionally, until the sugar melts and turns a caramel colour. Remove from the heat and whisk in the hot milk mixture.
3. In a mixing bowl combine egg yolks and remaining 125g sugar, and whisk for 2 minutes or until pale and creamy. While whisking continuously, slowly add the hot caramel milk to the egg mixture.
4. Pour the mixture into a clean saucepan. Cook over low heat, stirring continuously with a wooden spoon, until the mixture reaches 79 degrees Celsius and coats the back of the spoon. Pour immediately through a fine mesh sieve into a clean bowl. Stir in the salt. Chill in the refrigerator, stirring regularly, until cold.
5. Churn the mixture in an ice cream machine according to the manufacturer's instructions. For KitchenAid, pour into a pre-frozen ice cream bowl while mixing on the first speed. After 20-30 minutes, or when mixture resembles soft serve, transfer ice cream into a freezer safe container. Serve as is, or freeze for 2-4 hours until frozen hard.