Photo by Melissa Schneider.
Miss Melissa looooves ice cream - and I wanted to try and mimic the incredibly tasty salted caramel ice cream I had at Berthillon last winter in Paris. The perfect excuse to pick up the ice cream maker I had been coveting...
The result? A deep, just-to-the-edge-but-not-quite burnt caramel ice cream, with surprising pops of salt every few bites. I thought it was perfect on our apple pie - even though I was so so so full!
I went my usual route, consulting a few of my favorite books; unfortunately, I wasn't excited about any of the precise recipes at my fingers. (Ask around - I can't ever do anything the easy way.) The recipe that follows was synthesized by poking at the ice cream recipes in Room for Dessert, The Last Course, and A Sweet Quartet.
1.5 c sugar
a dash of karo syrup
a wee pat of butter
1 big sploosh homemade vanilla extract
2 cups heavy cream
2 cups whole milk
4 egg yolks, whisked together minimally
a couple general pinches of your favorite sea salt
Put the sugar, butter, and karo syrup in a heavy bottomed pan. Make a caramel. I took mine fairly dark - I wanted to have the deep, rich flavor to hold its own amongst all the dairy and egg. When the caramel is to your liking, drop in the heavy cream and stand back - it will spatter! Turn down the heat; incorporate the cream & vanilla. Then the milk. Add a small pinch of salt. Taste the caramelly sauce - you don't want it to be at full salt yet.
Slowly pour the solution over your eggs, whisking continuously. Strain the mix into a container, and chill according to your ice cream maker's directions. Freeze according to the same (or your whim, as the case may be). Just before you turn the ice cream maker off, add in a generous pinch of big-grained sea salt. (We used some fleur de sel we picked up on the aforementioned trip to Paris.)
Cure the ice cream during dinner, and enjoy!Posted by shock on December 15, 2006 | TrackBack