CARAMEL ICE CREAM"This ice cream is delicious plain or topped with chocolate sauce."
7 large egg yolks
1/8 teaspoon kosher salt
1 cup sugar
1/4 cup water
2 1/2 cups heavy (whipping) cream, divided use
2 cups milk
TO MAKE THE CUSTARD:In a bowl, whisk together egg yolks and salt; set aside.
In a heavy saucepan, stir together sugar and water and cook over medium heat, stirring occasionally, until sugar has dissolved. Increase heat to high and cook, without stirring, until sugar is medium amber in color.
Remove pan from heat. Slowly stir in about 1/4 cup of cream until combined. Be careful, as cream will sputter as it is added. Slowly stir in remaining cream about 1/4 cup at a time. Stir in milk. Slowly pour the caramel cream into the eggs, whisking as you pour.
Return caramel cream mixture to saucepan. Cook over medium-low heat, stirring constantly with a heat-resistant plastic or wooden spatula, until custard reaches 175 degrees F and lightly coats the spatula.
Strain into a clean bowl and cool over an ice bath until room temperature. Refrigerate custard for at least 4 hours or up to overnight.
TO MAKE THE ICE CREAM:Churn in an ice cream maker according to manufacturer's instructions.
Freeze until scoopable, about 4 hours, depending on your freezer.
Makes 6 servings
Source:
A Passion for Ice Cream: 95 Recipes for Fabulous Desserts by Emily Luchetti