Midweek Meltdown: Salted Caramel Ice CreamPosted: June 27, 2012
So, I think I jinxed myself by calling my ice cream-making series “Monday” Meltdown. Mondays are hard, man. But I’ve gotten my act together and now we get a midweek meltdown … which is probably more appropriate. For my second batch of homemade ice cream, I decided to try something outside my norm: salted caramel. You actually make your own caramel sauce and mix it with the milk and cream. There’s a lot of on the heat / off the heat action with your saucepan, but other than that, it’s not very complicated. I have a feeling a drizzle of chocolate sauce on top of a few scoops would be rrrrreally nice.
Salted Caramel Ice Cream
– 2 cups of whole milk
– 1 tablespoon of cornstarch plus 1 teaspoon
– 3 tablespoons of cream cheese, softened
– ½ teaspoon of sea salt
– 1 ¼ cups of heavy cream
– 2 tablespoons of light corn syrup
– 2/3 cup of sugar
Start by mixing about 2 tablespoons of the milk with the cornstarch in a bowl to make a smooth slurry. Whisk the cream cheese and salt in a large bowl until smooth. Then mix the cream with the corn syrup in a measuring cup with a spout.
Heat the sugar in a saucepan over medium heat until it’s melted and golden amber in color. Keep an eye on the sugar, as it can burn quickly. Stir using a heatproof spatula. Remove the pan from the heat and slowly stir in a small amount of the cream and corn syrup mixture. It will fizzle and pop, so be careful. Continue stirring in the cream and corn syrup mixture until it’s all incorporated.
Return the pan to the heat and add the milk. Bring to a rolling boil and boil for 4 minutes. Remove the pan from the heat and gradually whisk in the cornstarch slurry. Place the pan back on the heat again and cook over medium-high heat, occasionally stirring with a spatula, until slightly thickened, about 1 minute. Then gradually whisk the hot caramel mixture into the cream cheese and salt until smooth. Cover with plastic wrap and chill in the refrigerator for at least 1 hour or until cold.
Place the mixture into your ice cream maker and freeze according to the machine’s instructions. Most machines take 20 to 40 minutes to make ice cream. When the ice cream is thick and creamy, place into a freezer-safe container (with piece of parchment paper between the ice cream and the lid) and let it harden for a few hours. Let it sit at room temperature for a few minutes before scooping, and then eat.