Salted Caramel Ice Cream

Salted Caramel Ice CreamIt's suddenly hot here, and I've been stocking our freezer with all sorts of frozen treats.  Ice cream cookie sandwiches, which are my husband's favorite, as well as frozen cookie dough, and sugarless strawberry and coconut milk ice pops for me.  A no-recipe ice cream that I made by melting down some leftover chocolate cheesecake that was taking up room in the freezer, but that made a lovely, rich and decadent chocolate ice cream with more chunks of the cheesecake swirled throughout.

But the first ice cream I made this season was this salted caramel ice cream...

With my go-to recipe for a rich egg yolk-based custard, I whisked in thick dulce de leche as the sweetener, along with a little dark brown sugar to deepen the flavor.  And a generous amount of salt, which nicely balances the sweetness of the caramel for a truly beautiful ice cream.

An unexpected overnight visit one evening from one of my aunts and cousins who were driving through from out of town gave occasion for a special dinner, which, happily, was finished with scoops of this ice cream, which I had just happened to make the day before.


Salted Caramel Ice Cream

Salted Caramel Ice Cream




Salted Caramel Ice Cream
  • 1 cup dulce de leche
  • 5 egg yolks
  • 2 cups heavy whipping cream, divided
  • 2 cups whole milk
  • 1 teaspoon salt
  • 2 tablespoons dark brown sugar
  • 1 teaspoon caramel extract
  • 1 tablespoon vodka
In a saucepan, whisk together the dulce de leche, egg yolks, 1 cup cream, milk, salt and brown sugar.  Over medium heat, cook the mixture, whisking constantly, until thick enough to coat a spoon.  Remover from the heat and whisk in the caramel extract and vodka.  Pour the custard through a mesh strainer (to remover any bits of cooked egg) into a bowl; cover the bowl with plastic wrap resting right against the surface of the custard and refrigerate until well chilled, preferably overnight.

Whip the remaining cup of cream until soft peaks form, and fold into the chilled custard.  Churn the custard in your ice cream maker, according to the manufacturer's instructions, then transfer to a container and freeze until firm, about 4-6 hours.

Yields about 2 quarts

Recipe from Curly Girl Kitchen

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