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Monday, January 10, 2011

Salted Caramel Ice Cream

Yes, I am a freak of nature.  I am the person who makes ice cream during winter. I am that person you see outside wearing flip flops when it's 20 degree out, making you think, 'does that idiot realize she is wearing flip flops?!'  I've accepted it.

And it's totally worth it when you have this salted caramel ice cream.  On the last night of our honeymoon, the Paris leg, we searched for a restaurant that had french onion soup and creme brulee (how touristy is that).  Our concierge called a few places and found one close by that had both!  So we walked to the restaurant and saw that their menu did not have french onion soup. The waiters were outside ushering people in and asked us to come in. We asked (in English) 'do you have french onion soup?' And they replied, 'Oh you must be the people from the Victoria Palace hotel.' Silly American tourists.  This story has a point, and I'm getting there...eventually. Anyway, we went in and ate a delicious dinner, including french onion soup.  My husband was there for the creme brulee but as soon as I laid my eyes on a certain dessert, I knew it would be mine.  The dessert was a chocolate ganache cake with SALTED CARAMEL ICE CREAM!  I had heard about salted caramel ice cream from a famous foodie and world-renown dessert expert who I follow on twitter, David Lebovitz.  This guy is a genius.  So I tried the salted caramel ice cream in Paris and it was divine! I could not wait to have more.  So I gave this recipe a shot.

If you're one of those people who likes the salty and sweet combined, this ice cream is for you. It tastes a bit like caramel corn without the popcorn.  I made this up in a jif using my awesome Kitchen Aid ice cream maker! 

I have to be honest about one thing that made me a little sad.  This ice cream did not freeze completely.  We're talking like a more solid version of soft-serve.  I don't know enough about the chemistry of ice cream (surprising, I know), to know whether the salt influences this or the production of caramel in the custard phase affects the freezing point. Who knows.  All I know is that it is delicious.  I didn't serve it with chocolate, like my experience in Paris.  I must say that was a stupid thing to do.  It has to be a dark chocolate, with a thick consistency, to stand up to the flavor of this ice cream.  Ah well, can't win 'em all.

Five people rated this a five, and it's definitely a five.

Recipe by Julianna Grimes, Cooking Light, May 2010

Yield: 10 servings


  • 3 1/2  cups  2% reduced-fat milk
  • 3  large egg yolks
  • 1 1/4  cups  packed brown sugar
  • 1/4  cup  heavy cream
  • 1  tablespoon  butter
  • 1/2  teaspoon  sea salt
  • 1/2  teaspoon  flake salt


1. Place milk in a medium saucepan over medium-high heat. Heat to 180° or until tiny bubbles form around edge of pan (do not boil). Place egg yolks in a large bowl; stir with a whisk. Gradually add half of hot milk to yolks, stirring constantly. Return yolk mixture to pan.
2. Combine sugar, cream, and butter in a large saucepan over medium heat; bring to a boil, stirring until sugar melts. Cook 3 minutes without stirring. Remove from heat; stir in sea salt. Gradually add caramel mixture to yolk mixture, stirring constantly. Return pan to low heat; cook until a thermometer registers 160°. Place pan in a large ice-filled bowl until completely cooled, stirring occasionally. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Drain ice water from freezer bucket; repack with salt and ice. Cover with kitchen towels, and let stand 1 hour or until firm. Scoop about 1/2 cup ice cream into each of 10 dishes; sprinkle evenly with flake salt.

Nutritional Information

Calories: 241
Fat: 7.9g (sat 4.5g,mono 2.5g,poly 0.5g)
Protein: 4.7g
Carbohydrate: 39g
Fiber: 0.0g
Cholesterol: 99mg
Iron: 0.9mg
Sodium: 370mg
Calcium: 173mg

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