Salted Caramel Ice Cream

Salted Caramel Ice Cream Recipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
It is hard to beat the sweet and salty flavor of this indulgent yet lightened ice cream.

Yield:

10 servings

Recipe from

Cooking Light

Nutritional 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

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. 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.

Note:

Julianna Grimes,

May 2010
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