Decadent Sea Salt And Caramel Ice Cream

1. 1

   Set aside 1 cup of heavy cream in a metal bowl over a bed of ice water and lay a fine mesh strainer over top.

2. 2

   In a medium sauce pan, melt 1/2 cup sugar and lemon juice. Continue adding 1/2 cup of sugar at a time, waiting for each batch of sugar to completely dissolve before adding the next 1/2 cup. Do this until all sugar is added.

3. 3

   Continue to cook sugar gradually until it turns a brown hue; this is the caramelization. The darker you cook the sugar, the richer the ice cream will be, so I leave this up to you to experiment.

4. 4

   Take the caramelized sugar off heat and stir in butter and salt until melted. Return to burner and slowly whisk in 2 cups cream. The caramel may seize at this time but that is okay, keep heating until it melts again.

5. 5

   Once melted and warm, add cream caramel mix to the egg yolks a ladle at a time, whisking furiously to avoid cooking the eggs. Once half the mixture has been whisked into the eggs, pour the egg-cream mixture back into the saucepan and cook on medium low while slowly stirring, until the base thickens and can coat the back of a spoon. This is your custard base.

6. 6

   Take the custard base and pour through the mesh strainer into the 1 cup cream on the ice bath. Stir in vanilla extract and allow to cool to room temperature. Put mixture in the refrigerator and cool for 2 hours, up to overnight.

7. 7

   Freeze mixture in ice cream maker according to manufacturer's instructions. Freeze overnight.

* Per serving · 4 servings · Values may vary.

No additional tips available.