Salted Caramel Ice Cream

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5 from 1 vote

Salted caramel ice cream with homemade caramel praline mixed in.

Prep Time30

Cook Time15

chilling8

Total Time8 45

Course: Dessert

Cuisine: American

Keyword: caramel, ice cream

Servings:

Calories: 334kcal

Author: Tricia

Equipment

1 Ice cream maker

Ingredients

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
½ pint 1 cup fresh heavy cream
5 egg yolks lightly whisked
¾ teaspoon vanilla extract

Instructions

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 ½ 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 ½ 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 about⅓ 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 ½ 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 ½ 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°F.
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.

Notes

(adapted from a recipe by David Lebovitz)

Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition