May 16, 2010

Salted Caramel Ice Cream

This recipe came from Cooking Light and will be featured in an upcoming cream cream cupcake. This is a delicious ice cream, my best yet. It's definitely a richly flavored ice cream.

Salted Caramel Ice Cream
3 1/2 cups reduced-fat milk3 large egg yolks
1/4 cups packed brown sugar
1/4 cup heavy cream
1 Tbsp. butter
1/2 tsp. sea salt
1/2 tsp. flake salt

Place milk in medium saucepan over medium-high heat. Heat until tiny bubbles appear around the edges of the pan, but do not bring to a boil. Place egg yolks in large bowl, and stir with a whisk. Gradually add half the milk to the egg yolks, stirring constantly to temper the eggs. Return yolk mixture to pan.

Combine sugar, cream and butter in large saucepan over medium heat. Bring to a boil, stirring until sugar melts. Cook 3 minutes without stirring. Remove from heat, and add sea salt.

Cool completely, stirring occasionally. Make ice cream according to manufacturer's directions. To serve, sprinkle with flake salt. Serves 10.

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