A Life, Lived: SSS # 13 Salted Butter Caramel Ice Cream

As you no doubt know, the Sunday Slow Scoopers, a group of food explorers from the Slow Travel community, have been working our way through David Lebovitz's wonderful ice cream book - the Perfect Scoop. In fact, with winter on the doorstep, we are almost at the end of our exploration.

Thank goodness because I'm ready for hot comfort food in the kitchen and my waistline can't withstand another month of ice cream!

Sharon selected this recipe thinking it was in the cookbook. Later she discovered that it was on the author's blog (David Lebovitz.com - if you haven't been, just what the heck have you been up to?) and offered to switch to a recipe from the book. The group was quick with the response - NO - stay with the salted butter caramel ice cream.

This was a more complex recipe to follow than others we have tried but well worth it. The flavour of the finished product is outstanding. Heck, the flavour of the unfrozen custard was outstanding and I 'may' have licked every bowl, utensil, and implement I used to make the ice cream. Thank goodness Paul was at his sister's and didn't get to witness my debasement.

So, if you're just going to make one ice cream - this should be the one! You will not regret it one bit.

Salted Butter Caramel Ice Cream

For the caramel praline (mix-in)

½ cup (100 gr) sugar
¾ teaspoon sea salt, such as fleur de sel

For the ice cream custard

2 cups (500 ml) whole milk, divided
1½ cups (300 gr) sugar
4 tablespoons (60 gr) salted butter
scant ½ teaspoon sea salt
1 cups (250 ml) heavy cream
5 large egg yolks
¾ teaspoon vanilla extract

To make the caramel praline, spread the ½ cup (100 gr) 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.

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.

Without hesitation, sprinkle in the ¾ teaspoon salt without stirring (don't even pause to scratch your nose), 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.

To make the ice cream, make an ice bath by filling a large bowl about a third full with ice cubes and adding a cup or so of water so they're floating. Nest a smaller metal bowl (at least 2 quarts/liters) over the ice, pour 1 cup (250 ml) of the milk into the inner bowl, and rest a mesh strainer on top of it.

Spread 1½ cups (300 gr) sugar in the saucepan in an even layer. Cook over moderate heat, until caramelized, using the same method described in Step #2.

Once caramelized, remove from heat and stir in the butter and salt, until butter is melted, then gradually whisk in the cream, stirring as you go. The caramel may harden and seize, but return it to the heat and continue to stir over low heat until any hard caramel is melted. Stir in 1 cup (250 ml) of the milk.

Whisk the yolks in a small bowl and gradually pour some of the warm caramel mixture over the yolks, stirring constantly. Scrape the warmed yolks back into the saucepan and cook the custard using a heatproof utensil, stirring constantly (scraping the bottom as you stir) until the mixture thickens. If using an instant-read thermometer, it should read 160-170 F (71-77 C).

Pour the custard through the strainer into the milk set over the ice bath, add the vanilla, then stir frequently until the mixture is cooled down. Refrigerate at least 8 hours or until thoroughly chilled.

Freeze the mixture in your ice cream maker according to the manufacturer's instructions.

While the ice cream is churning, crumble the hardened caramel praline into very little bits, about the size of very large confetti (about ½-inch, or 1 cm). I use a mortar and pestle, although you can make your own kind of music using your hands or a rolling pin.

Once your caramel ice cream is churned, quickly stir in the crushed caramel, then chill in the freezer until firm.

Note: As the ice cream sits, the little bits of caramel may liquefy and get runny and gooey, which is what they're intended to do.

You can check out the creations of the other Sunday Slow Scoopers (well. at least those of 'em who have blogs and aren't traveling - lucky them!) here:

In and Out of the Garden: A Blog

Happy Trails for Us: My Reluctant Blog

What I Really Think

Palmabella's Passions

Whistlestop Cafe Cooking

Poptarticus

Baked Alaska

Old Shoes, New Trip