Wednesday, August 26, 2009

Salted Caramel Ice Cream

Ok, this one isn't crazy simple, but if you have an ice cream maker way in the back of the closet of neglected appliances, it isn't so hard, either. But it is very different and very, very delicious. I mashed up two recipes, one from Gourmet Magazine, and the other from the NY Times magazine which adapted its recipe from Nicole Kaplan at Eleven Madison Park in NY. The inspiration was the heavenly pint procured by my lovely cousins in San Francisco at the Mission's Bi-Rite. Note that you need to start preparing the day before you want to eat it for best results.

1 cup sugar
1 tsp corn syrup
1/4 tsp salt (can go all fancy and use fleur de sel, or go all basic and use kosher)
1 c heavy cream
1 c whole milk
6 large egg yolks

Cook sugar and corn syrup in dry 4-5 quart saucepan over moderate heat, undisturbed, until it begins to melt (you can swirl it around, but don't stir.) Continue to cook until it becomes a dark golden brown color. Carefully pour in the will vigorously (love that word) bubble and steam.

In a bowl, whisk together the egg yolks, salt and milk. Whisk a little of the caramel into the bowl to temper the eggs (so they don't cook when they are added back into the caramel in the next step.)

Pour the egg mixture into the caramel in the pot and stir. Strain the mixture through a fine sieve and stick in the fridge overnight to cool completely.

Freeze in your ice cream maker and sprinkle with sea salt or the fleur de sel before serving.

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