Salted Butter Caramel Ice Cream recipe

Ingredients
For the caramel praline (mix-in)

  • 1/2 cup (100g) sugar
  • 3/4 teaspoon sea salt such as fleur de sel (see headnote)

For the ice cream custard

  • 1 cup (240ml) heavy cream
  • 2 cups (480ml) whole milk, divided
  • 1 1/4 cup (250g) sugar
  • 4 tablespoons (60g) salted butter, cubed
  • scant 1/2 teaspoon sea salt
  • 5 large egg yolks
  • 3/4 teaspoon vanilla extract
Salted Butter Caramel Ice Cream recipe

Directions


  1. To make the caramel praline, spread the ½ cup (100g) of sugar in an even layer in a medium-sized, unlined heavy duty saucepan: I use a 6 quart/liter pan. Line a baking sheet with a silicone baking mat or brush it sparingly with unflavored oil.
  2. Heat the sugar over moderate heat until the edges begin to melt. Use a heatproof utensil to gently stir the liquefied sugar from the bottom and edges towards the center, stirring, until all the sugar is dissolved. (Or most of it—there may be some lumps, which will melt later.) Continue to cook stirring infrequently until the caramel starts smoking and begins to smell like it’s just about to burn. It won’t take long.
  3. Without hesitation, sprinkle in the ¾ teaspoon salt without stirring, then pour the caramel onto the prepared baking sheet and lift up the baking sheet immediately, tilting and swirling it almost vertically to encourage the caramel to form as thin a layer as possible. Set aside to harden and cool.
  4. ...............
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