Ingredients
Equipment
Method
- Make the Salted Caramel
- In a medium heavy-bottomed saucepan, combine 3/4 cup (150 g) sugar and the water. Stir gently just until the sugar is wet, then cook over medium-high heat without stirring, swirling the pan occasionally, for 8 to 10 minutes, until the syrup turns a deep amber color.
- Remove from the heat and carefully pour in the warm cream. It will bubble up and steam, so stand back. Whisk until smooth, then whisk in the butter and flaky sea salt until melted. Set aside to cool slightly while you make the custard.
- Make the Custard
- Place a fine-mesh strainer over a large bowl and set it in an ice bath (a larger bowl filled with ice and water).
- In a separate medium saucepan, combine the heavy cream, milk, and 1/3 cup (65 g) sugar. Heat over medium heat, whisking often, until steaming and the sugar has dissolved, about 5 minutes. Do not let it boil.
- In a medium bowl, whisk the egg yolks and fine sea salt until smooth. Slowly pour about 1 cup of the hot cream mixture into the yolks, whisking constantly, to temper them. Pour the tempered yolks back into the saucepan while whisking.
- Cook over medium-low heat, stirring constantly with a spatula and scraping the bottom, for 5 to 7 minutes, until the custard coats the back of a spoon and reaches 170°F (77°C). Do not let it boil or the eggs will scramble.
- Immediately pour the custard through the strainer into the bowl set over the ice bath. Whisk in the salted caramel and vanilla until smooth, then stir for a few minutes to cool it down. Taste, and add a pinch more salt if you like a stronger salted caramel flavor.
- Chill, Churn, and Freeze
- Cover with plastic wrap pressed directly onto the surface and refrigerate for at least 4 hours, or overnight, until completely cold.
- Churn the chilled base in an ice cream maker according to the manufacturer's instructions, about 20 to 25 minutes, until thick like soft-serve.
- Transfer the ice cream to a freezer-safe container, press parchment paper onto the surface, and cover with a lid. Freeze for at least 3 hours, until firm and scoopable. Let it sit at room temperature for 5 minutes before serving.
Notes
Caramel color: Cook the sugar to a deep amber for the best flavor. Pale caramel tastes only sweet, while very dark caramel tastes burnt. Watch closely, since it darkens quickly at the end.
Warm cream: Warming the cream before adding it to the caramel keeps it from seizing and reduces splattering.
Safety: Hot caramel can cause serious burns. Use a deep saucepan and pour the cream slowly.
Salt: Flaky sea salt gives the best flavor. If you use fine salt, reduce the amount to 3/4 teaspoon.
Caramel swirl: For visible ribbons, reserve 1/3 cup (80 ml) of thickened caramel and layer it with the churned ice cream when transferring it to the container.
Chill completely: A fully cold base churns faster and gives a creamier, less icy texture. Overnight chilling is best.
No ice cream maker: Pour the chilled base into a shallow container and freeze, whisking vigorously every 45 minutes for about 3 hours. The texture will be slightly less smooth.
Storage: Store in an airtight container with parchment pressed onto the surface for up to 2 weeks Nutrition (per serving) Calories 395 kcal Carbohydrates 33 g Protein 5 g Fat 28 g Saturated fat 17 g Cholesterol 225 mg Sodium 210 mg Potassium 130 mg Fiber 0 g Sugar 32 g
Warm cream: Warming the cream before adding it to the caramel keeps it from seizing and reduces splattering.
Safety: Hot caramel can cause serious burns. Use a deep saucepan and pour the cream slowly.
Salt: Flaky sea salt gives the best flavor. If you use fine salt, reduce the amount to 3/4 teaspoon.
Caramel swirl: For visible ribbons, reserve 1/3 cup (80 ml) of thickened caramel and layer it with the churned ice cream when transferring it to the container.
Chill completely: A fully cold base churns faster and gives a creamier, less icy texture. Overnight chilling is best.
No ice cream maker: Pour the chilled base into a shallow container and freeze, whisking vigorously every 45 minutes for about 3 hours. The texture will be slightly less smooth.
Storage: Store in an airtight container with parchment pressed onto the surface for up to 2 weeks Nutrition (per serving) Calories 395 kcal Carbohydrates 33 g Protein 5 g Fat 28 g Saturated fat 17 g Cholesterol 225 mg Sodium 210 mg Potassium 130 mg Fiber 0 g Sugar 32 g