salted caramel ice cream
Back when we lived on Grand Avenue my husband used to make frequent trips to Binny's Beverage Depot. Not only a great nearby spot for wine, beer, cigars, and estoteric liquor, they also have a nice little deli of gourmet cheeses and other nibbles. But their most delicious item can be found right by the cash register where it is impossible to resist. Caramels. Soft little cubes wrapped in wax paper. Whenever Jon and I went there I would always buy two - one to eat right then and there and one to savor on the walk home. They were perfection - sweet, toasty, creamy, chewy, and just a bit salty. Before long we had a standing unspoken agreement that if Jon went to Binny's for any reason he would come home with 2 caramels for me.
When we moved up here to North Center, we found a new wonderful liquor store, Armanetti's. Armanetti's puts Binny's to shame in the esoteric liquor department, and they have a mind-boggling selection of gourmet beers and wines. However, they do not even begin to touch Binny's delicicous caramels.
This week when I finally broke out the ice cream maker I got 2 Christmases ago from Jon, I guess it was somewhat predictable that I would turn to my old standby Amanda Hesser for a recipe. And I probably I have raved about the old Binny's caramels quite a bit. Still, I never guessed that when updated my facebook status to "Robin is breakin out the ice cream machine" the first comment would be "Caramel ice cream from Mr. Latte? I suggest a bit less sugar and more salt." That Jorie really has my number. Since she knows me so well I guessed she would know just how I wanted it to taste, so I followed her adaptations and the result was sheer perfection. As Amanda says, "...this one is exceptional. It's a touch salty, which makes it addictive, and not a bit flabby, thanks to the sternness of toasted sugar."
Salted Caramel Ice Cream
adapted from Amanda Hesser's recipe in Cooking for Mr. Latte
Ingredients
5 egg yolks, room temperature
1 1/8 cups sugar
1/4 cup light corn syrup
2 teaspoons coarse sea salt
4 cups half and half, room temperature
1 teaspoon vanilla extract
Instructions
In a medium bowl, whisk together the egg yolks, 1/8 cup sugar, corn syrup and salt, until pale and fluffy. Set aside.
Pour the remaining 1 cup of sugar into a deep, heavy 3-5 quart saucepan. Place over medium heat until the sugar melts, the turns a caramel brown and all of the sugar granules have dissolved. As soon as the sugar is a uniform color, pour in the half-and-half in a swift fluid motion. It will spit and spatter; be careful. [There's a chance the caramel will harden into candy when you do this - don't worry, just turn off the heat for a bit and keep stirring, it will eventually dissolve.]
Using a wooden spoon, stir the caramel mixture until all of the now lumpy caramel has dissolved, about 5 minutes. Whisk about 1/2 cup of the caramel mixture into the eggs, then gradually whisk the egg mixture back into the caramel. Place over medium heat, whisking or stirring constantly to keep the base of the pan clean, until the mixture thickens enough to coat the back of the spoon. Do not let it boil, or you will have scrambled eggs. Then remove from the heat and stir in the vanilla.
Let cool, then chill overnight in the refrigerator.
Then next day, pour the ice cream into an ice cream maker and follow manufacturer's instructions.
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