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I woke Saturday morning to a cold rain. Then the sun came out and the skies were almost clear. Then a big wicked wind kicked up and it started snowing.
And it kept snowing, big flakes.
And it snowed some more. We didn’t have a major snow event but the wind blew in some seriously cold temperatures. What is a girl to do on a rainy, sunny, snowy day? Make ice cream of course!
I went out to the freezing garage and found my hand-dandy Cuisinart Ice Cream Maker. Then I pulled out this recipe that’s been in my ‘to be made next’ file and got to work. This is another one of those multi-step recipes I have a passion for. Who needs a one bowl recipe anyway? This is totally worth a few simple steps!
First we’ll make the simple caramel praline. Spread 1/2 cup of granulated sugar in a large saucepan or skillet. Heat on medium until the sugar starts to melt.
Keep stirring the mixture in easy motions to help liquefy the sugar. Once all the sugar is dissolved continue cooking until the mixture starts smoking and beings to smell like it is about to burn. This step doesn’t take very long so don’t walk away. Remove the caramel from the heat and sprinkle with 3/4 teaspoon sea salt. Do not stir the salt into the caramel.
Pour the caramel praline onto a Silpat lined baking sheet. If you don’t have a Silpat, lightly grease a baking sheet with unflavored oil. Immediately being swirling the pan to spread the mixture as thin as possible. Set aside to cool.
Break the pralines into small pieces and store in an airtight container until needed.
For the ice cream you will need egg yolks, sea salt, butter, vanilla, heavy cream, whole milk and sugar.
Separate the eggs adding the yolks to a medium mixing bowl. Save the egg whites for another use.
Whisk the egg yolks until blended. Set aside.
Prepare an ice bath by filling a large metal mixing bowl with ice and water until it is about 1/3 full.
Place a smaller metal bowl over the ice bath and add 1 cup of milk to the clean, dry bowl.
Place a strainer over the milk and set aside.
Pour the remaining sugar in a large skillet and heat over medium until it starts to caramelize using the same method previously described.
Once the caramel starts to smoke and begins to smell like it will burn, remove it from the heat.
Immediately add the butter and salt.
Keep stirring until the butter is melted.
Next slowly stir in the heavy cream.
The caramel mixture will seize or lump but keep stirring. Return the ice cream mixture to a low heat and keep stirring until it is smooth and the lumps are melted.
Add the last cup of milk and stir until completely incorporated.
This mixture looks and smells like pure caramel. You may be drooling at this stage – I was!
Temper the beaten egg yolks by slowly whisking in some of the hot caramel mixture.
Whisk until combined.
Now add the egg yolk mixture back into the caramel.
Stirring constantly, cook the caramel until it beings to thicken or reaches 160-170 degrees.
Pour the caramel through the strainer into the milk sitting over the ice bath. Whisk until blended.
Add the vanilla and stir until smooth.
Once cooled, place the ice cream mixture in a sealed container and refrigerate overnight or at least 8 hours.
When ready to make the ice cream, pour the caramel custard into the ice cream maker and freeze according to manufacturer instructions.
This is a very soft ice cream so it may not harden completely. Remove from the ice cream maker and stir in the broken pieces of caramel praline. Store in an air tight container and freeze until the mixture is firm.
If you like caramel, you’ll love this ice cream. It’s worth every single step!
Nothing better than ice cream on a snowy, cold day 🙂
Salted Caramel Ice Cream
(adapted from a recipe by David Lebovitz)
2 cups granulated sugar, divided
1 teaspoon good quality Sea Salt, divided (do not use table salt)
2 cups whole milk, divided
4 tablespoons salted butter
1/2 pint (1 cup) fresh heavy cream
5 egg yolks, lightly whisked
3/4 teaspoon vanilla extract
To make the caramel praline candy:
Line a baking sheet with a Silpat mat or lightly grease the pan with an unflavored oil. Set aside.
In a large skillet or saucepan, add 1/2 cup of sugar. Heat over medium until the sugar begins to melt. Slowly stir the mixture until all the sugar has liquefied. Continue stirring and cooking until the praline begins to smoke and starts to smell like it will burn. Immediately remove the praline from the heat and sprinkle with 1/2 teaspoon sea salt. Pour the mixture onto the prepared baking sheet and tilt the pan to spread the mixture very thin. Set aside
For the ice cream:
Prepare a large metal mixing bowl by adding ice and water until it is about 1/3 full. Place a smaller bowl on the ice and add 1 cup of milk to the inner bowl. Place a strainer over the milk. You’ll use this in a few minutes. Next spread 1 1/2 cups sugar in a clean large skillet or saucepan. Heat over medium heat to melt the sugar as in the previous step above. Once caramelized remove the sugar from the heat. Stir in the butter and the remaining 1/2 teaspoon salt until combined. Gradually stir in the heavy cream. The mixture will harden and seize. Return the mixture to a medium low heat stirring until all the caramel has melted again. Stir in the remaining 1 cup of milk.
Slowly add about 1 cup of the hot mixture into the yolks whisking to temper the eggs. If added all at once you will make scrambled eggs – so use a slow steady stream of hot mixture while whisking the eggs. Add the tempered eggs back into the skillet and return it to the heat. Cook until the mixture thickens or reaches 160-170 degrees.
Pour the custard mixture through the strainer into the remaining milk over the ice bath. Whisk until combined. Stir occasionally until the custard is cool. Place the custard in a sealed container and refrigerate overnight or at least 8 hours.
Add the custard to your ice cream maker and process according to the directions. Once soft frozen, stir in the broken praline pieces and freeze in an airtight container until firm. This is a very soft ice cream and due to it’s rich flavor, a small scoop may be enough.
OK that seems like a lot of work, but done in stages, it’s a snap.
What a week! I can’t believe my grandson is already a week old. It took a while to recover from all that excitement and I wasn’t even the one who had the baby! My daughter is doing great and feeling more like her old self everyday. Little Isaac was a little jaundice and had to sleep with a special blanket for a while. He is now thriving and changing everyday. My daughter said he was rolling over on his side in his crib already! How is that possible – I know he was 8 days late but don’t babies do that much later? It has been a long time since I had an infant – 23 1/2 years to be exact 🙂
Anyway – thanks so much for stopping by today! Please forgive my lack of commenting on your posts – I have so much to catch up on and hope to do a lot of reading this week. Have a fantastic Monday!