A rich, creamy ice cream with buttery caramel ribbons and a perfect hint of sea salt \ud83d\ude0d<\/p>\n
Prep time: 20 minutes
\nCook time: 15 minutes
\nTotal time: 4 hours (including freezing)
\nYield: 6 servings<\/p>\n
Ingredients:
\n2 cups heavy cream
\n1 cup whole milk
\n3\/4 cup granulated sugar
\n4 large egg yolks
\n1 teaspoon vanilla extract
\n1\/2 teaspoon sea salt<\/p>\n
For the salted caramel:
\n1 cup granulated sugar
\n6 tablespoons unsalted butter
\n1\/2 cup heavy cream
\n1 teaspoon sea salt<\/p>\n
Instructions:<\/p>\n
1. In a saucepan, heat the milk and cream over medium heat until warm but not boiling.<\/p>\n
2. In a bowl, whisk egg yolks and sugar until pale and thick.<\/p>\n
3. Slowly pour the warm milk mixture into the yolks, whisking constantly.<\/p>\n
4. Return mixture to the pan and cook over low heat, stirring until it thickens (do not boil).<\/p>\n
5. Remove from heat, stir in vanilla and salt, then let cool completely.<\/p>\n
6. For the caramel, melt sugar in a saucepan over medium heat until golden.<\/p>\n
7. Stir in butter until melted, then slowly add cream (careful, it will bubble).<\/p>\n
8. Mix in sea salt and let cool.<\/p>\n
9. Churn the cooled ice cream base in an ice cream maker according to instructions.<\/p>\n
10. Layer the churned ice cream with caramel in a container, swirling gently.<\/p>\n
11. Freeze for at least 3\u20134 hours until firm.<\/p>\n
Pro Tip:
\nFor extra crunch, sprinkle crushed toffee or roasted pecans between the caramel layers before freezing<\/p>\n","protected":false},"excerpt":{"rendered":"
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