• 1¼ cups sugar
• 2¼ cups heavy cream
• ½ tsp flaky sea salt
• ½ tsp pure vanilla extract or ¼ tsp vanilla bean
• 1 cup whole milk
• 3 egg yolks
• 2¼ cups heavy cream
• ½ tsp flaky sea salt
• ½ tsp pure vanilla extract or ¼ tsp vanilla bean
• 1 cup whole milk
• 3 egg yolks
Heat 1 cup sugar in a dry 10-inch heavy skillet over medium heat, stirring with a fork to heat sugar evenly, until it begins to melt, then stop stirring and allow to cook, swirling skillet occasionally so sugar melts evenly, until it is dark amber
Add 1¼ cups cream (be careful, mixture will spatter!) and cook, stirring, until all of the caramel has dissolved. Transfer to a bowl and stir in the sea salt and vanilla. Cool to room temperature.
Meanwhile, bring milk, remaining cup cream, and remaining ¼ cup sugar just to a boil in a small heavy saucepan, stirring occasionally.
Lightly whisk eggs in a medium bowl, then temper the eggs by adding half of hot milk mixture in slow stream, whisking constantly. Pour back into saucepan and cook over medium heat, stirring constantly with a wooden spoon, until custard coats back of spoon. Pour custard through a fine-mesh sieve into a large bowl, then stir in cooled caramel.
Chill custard until very cold, at least 3 to 6 hours.
Freeze custard in ice cream maker (it will still be quite soft), then transfer to an airtight container and freeze until firm.
Ice cream will keep for 1 week.
Adapted from GOURMET magazine
Add 1¼ cups cream (be careful, mixture will spatter!) and cook, stirring, until all of the caramel has dissolved. Transfer to a bowl and stir in the sea salt and vanilla. Cool to room temperature.
Meanwhile, bring milk, remaining cup cream, and remaining ¼ cup sugar just to a boil in a small heavy saucepan, stirring occasionally.
Lightly whisk eggs in a medium bowl, then temper the eggs by adding half of hot milk mixture in slow stream, whisking constantly. Pour back into saucepan and cook over medium heat, stirring constantly with a wooden spoon, until custard coats back of spoon. Pour custard through a fine-mesh sieve into a large bowl, then stir in cooled caramel.
Chill custard until very cold, at least 3 to 6 hours.
Freeze custard in ice cream maker (it will still be quite soft), then transfer to an airtight container and freeze until firm.
Ice cream will keep for 1 week.
Adapted from GOURMET magazine
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