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Salted Caramel Ice Cream

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield 10 servings
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

Nutrition Information

  • calories 241
  • fat 7.9 g
  • satfat 4.5 g
  • monofat 2.5 g
  • polyfat 0.5 g
  • protein 4.7 g
  • carbohydrate 39 g
  • fiber 0.0 g
  • cholesterol 99 mg
  • iron 0.9 mg
  • sodium 370 mg
  • calcium 173 mg

How to Make It

  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. 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.