Last week I shared this Lemon Ice Cream from Jeni's Splendid Ice Cream cookbook. For the record, I blogged about this last week but made it a few weeks ago. I didn't want you to think we're eating homemade ice cream every week at our house.
I love the way the book is divided into seasons, with the recipes featuring seasonal ingredients. Although we're in the middle of winter, I couldn't resist trying the Salty Caramel Ice Cream.
Jeni uses the dry burn technique for the caramel. I was a little nervous making it this way. I pictured the smoke detectors going off. Fortunately, I was able to get it off the heat just in time and it turned out perfectly.
I've always made the ice cream base, poured it into a pitcher and chilled it overnight in the fridge. Jeni's technique for chilling is to pour the mix into a gallon bag and chill in a bowl of ice water for about 30 minutes. It works great but it's hard to get all of the mix out of the bag. Especially with this one, you don't want to waste a drop.
Just like the Lemon Ice Cream, the texture is perfect, soft and creamy. I also love how it's still easy to scoop after being in the freezer after several days. The flavor is amazing, just a hint of salt and the perfect deep caramel flavor.
Salty Caramel Ice Cream
Makes about 1 quart
2 cups whole milk
1 tablespoon plus 1 teaspoon cornstarch
1 ½ ounces (3 tablespoons) cream cheese, softened
½ teaspoon fine sea salt
1 ¼ cups heavy cream
2 tablespoons light corn syrup
2/3 cup sugar
2 teaspoons vanilla
1. Mix about 2 tablespoons of the milk with the cornstarch in a small bowl; set aside.
2. In a medium bowl, whisk together cream cheese and salt until smooth; set aside.
3. Mix the heavy cream with the corn syrup in a measuring cup with a spout; set aside.
4. Fill a large bowl with ice and water to create an ice bath; set aside.
5. In a medium saucepan over medium high heat, spread an even layer of sugar over the bottom of the pan. Heat, without stirring, until there is a full layer of melted sugar on the bottom, but still some white unmelted sugar on the top. When the edges start to turn a golden color, gently pull it towards the unmelted sugar with a heatproof spatula to help melt the center. Continue pushing the sugar until it is all melted and evenly amber in color (like an old copper penny).
6. Remove from heat and gradually add the cream mixture to the pan. It will bubble up, so be careful! It’s extremely hot. Stir until well combined, then return pan to heat and add the milk. Bring mixture to a rolling boil and boil for 4 minutes. Remove from heat and gradually stir in cornstarch mixture.
7. Bring back to a boil and cook, stirring with a heatproof spatula, until slightly thickened, about 2 minute. Remove from heat and pour through a fine mesh strainer into cream cheese, whisking until smooth. Add vanilla extract and whisk until combined. Cover bowl with plastic wrap and place in the prepared ice bath. Let stand, adding more ice as needed, until well chilled, about 30 minutes.
8. Freeze in an ice cream maker according to manufacturer’s instructions.
I am linking this to Miz Helen's Full Plate Thursday, Foodie Friday and Sweet Tooth Friday.