Rating: 4.5 stars
18 Ratings
  • 5 star values: 14
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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

Julianna Grimes
Recipe by Cooking Light May 2010

Gallery

Credit: Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary test

Yield:
10 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

241 calories; fat 7.9g; saturated fat 4.5g; mono fat 2.5g; poly fat 0.5g; protein 4.7g; carbohydrates 39g; cholesterol 99mg; iron 0.9mg; sodium 370mg; calcium 173mg.
Advertisement