Salted Caramel Ice Cream

1. 1

   In a saucepan over medium heat, warm the cream and milk, stirring occasionally, until steam rises from the surface.

2. 2

   Remove from the heat.

3. 3

   In a heatproof bowl, whisk together the egg yolks and sugar until blended.

4. 4

   Slowly add the hot cream mixture, whisking constantly.

5. 5

   Pour the mixture into the saucepan or into a double boiler and set over medium-low heat.

6. 6

   Cook, stirring slowly and continuously with a wooden spatula or spoon, until the custard thickens and a finger drawn across the back of the spatula leaves a path, about 6 minutes; do not allow the custard to boil.

7. 7

   Pour the custard through a fine-mesh sieve set over a clean bowl and stir in the vanilla, caramel sauce and salt.

8. 8

   Nestle the bowl in a larger one filled halfway with ice and water and cool the custard to room temperature, stirring occasionally.

9. 9

   Refrigerate until chilled, at least 1 hour.

10. 10

    Transfer the custard to an ice cream maker and freeze according to the manufacturer's instructions.

11. 11

    Transfer the ice cream to a chilled container, cover and freeze until firm, at least 3 hours or up to 3 days before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.