Summer seems to be slipping away like sand through my fingers; there's not much I can do to keep it. I've always had an infatuation with fall, though, so it's not too hard to watch it go. I'm just letting one good thing end for the beginning of another. And I intend to jump in to all those crackling leaf piles with both feet. But until it gets really chilly I plan to hold on to one sugary piece of summer: ice cream.
{recipe and photo courtesy epicurious}
Salted Caramel Ice Cream
Ingredients
- 1 1/4 cups sugar, divided
- 2 1/4 cups heavy cream, divided
- 1/2 teaspoon flaky sea salt such as Maldon
- 1/2 teaspoon pure vanilla extract
- 1 cup whole milk
- 3 large eggs
- Equipment: an ice cream maker
Preparation
Heat 1 cup sugar in a dry 10-inch heavy skillet over medium heat,
stirring with a fork to heat sugar evenly, until it starts to melt,
then stop stirring and cook, swirling skillet occasionally so sugar
melts evenly, until it is dark amber.
Add 1 1/4 cups cream
(mixture will spatter) and cook, stirring, until all of caramel has
dissolved. Transfer to a bowl and stir in sea salt and vanilla. Cool to
room temperature.
Meanwhile, bring milk,
remaining cup cream, and remaining 1/4 cup sugar just to a boil in a
small heavy saucepan, stirring occasionally.
Lightly whisk eggs in a
medium bowl, then add half of hot milk mixture in a slow stream,
whisking constantly. Pour back into saucepan and cook over medium heat,
stirring constantly with a wooden spoon, until custard coats back of
spoon and registers 170°F on an instant-read thermometer (do not let
boil). Pour custard through a fine-mesh sieve into a large bowl, then
stir in cooled caramel.
Chill custard, stirring occasionally, until very cold, 3 to 6 hours.
Freeze custard in ice cream maker (it will still be quite soft),
then transfer to an airtight container and put in freezer to firm up.
Cooks' note:
Ice cream keeps 1 week.
And, of course, you'll need a lovely bowl to put that beautiful orb of salty-sweet perfection in. These gorgeous hand-thrown clay bowls from Jclay will keep the homemade goodness going.
{photos courtesy Jclay Pottery}
