Salted Caramel Ice Cream

5.0 17
5 stars
(17)
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Recipe from Cooking Light

It is hard to beat the sweet and salty flavor of this indulgent yet lightened ice cream.

Ingredients

  • 3 1/2 cups 2% reduced-fat milk
  • 3 large egg yolks
  • 1 1/4 cups packed brown sugar
  • 1/4 cup heavy cream
  • 1 tablespoon butter
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon flake salt

Preparation

  1. 1. Place milk in a medium saucepan over medium-high heat. Heat to 180° or until tiny bubbles form around edge of pan (do not boil). Place egg yolks in a large bowl; stir with a whisk. Gradually add half of hot milk to yolks, stirring constantly. Return yolk mixture to pan.
  2. 2. Combine sugar, cream, and butter in a large saucepan over medium heat; bring to a boil, stirring until sugar melts. Cook 3 minutes without stirring. Remove from heat; stir in sea salt. Gradually add caramel mixture to yolk mixture, stirring constantly. Return pan to low heat; cook until a thermometer registers 160°. Place pan in a large ice-filled bowl until completely cooled, stirring occasionally. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Drain ice water from freezer bucket; repack with salt and ice. Cover with kitchen towels, and let stand 1 hour or until firm. Scoop about 1/2 cup ice cream into each of 10 dishes; sprinkle evenly with flake salt.
Julianna Grimes,
May 2010

Nutritional Information

  • Calories: 241
  • Fat: 7.9g
  • Saturated fat: 4.5g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 0.5g
  • Protein: 4.7g
  • Carbohydrate: 39g
  • Fiber: 0.0g
  • Cholesterol: 99mg
  • Iron: 0.9mg
  • Sodium: 370mg
  • Calcium: 173mg