Sunday, August 14, 2011

Salted Caramel Ice Cream

 It's been an interesting week for the Barefoots.  In the past week, we have made yogurt, cheese, and ice cream. The yogurt and cheese were fine - we did the yogurt in the crockpot, and the cheese I combine a few recipes from the internet.  But the ice cream? Ooooooh the ice cream....
Ice cream has been on our summer to-make list, but we don't have an ice cream maker, so we were going to borrow one from a friend.  We just hadn't gotten around to it yet.  Then we got invited to another friend's house for dinner, and I offered to bring dessert.  Then, I offered that if they were willing to let us use their ice cream maker, we would bring the already made ice cream custard.  It totally worked out, and I am now yearning for my own ice cream maker attachment for Darth.
I adapted this recipe from Epicurious.  I wasn't sure if the ice cream would work with 2% milk, but it works really well.  I added an extra egg, just in case, too, so here is my ingredient list.
2 cups heavy cream - AT ROOM TEMPERATURE (divided into 1 1/4 cup for caramel and 3/4 cup for custard)
1 1/4 cups 2% milk
1 1/8 cup sugar
1/2 tsp kosher salt
1/2 tsp vanilla
4 whole eggs

Then follow the recipe, except keep in mind that if you pour cold cream into hot caramel, the caramel will instantly cool and harden, so make sure the cream is at room temperature, or heat it up a bit.

1 comment:

  1. That sounds INCREDIBLE. And now we need an attachment for Sir Mixalot.