Homemade Salted Caramel Ice Cream

My friend's Jessica and Ben recently got married. (You might remember them from their recent visit to Oregon.) Last time I talked to them, I asked if they got any "out there" wedding gifts that weren't on their registry. Our chat went something like this...

"so did you guys get anything you weren't expecting for your wedding?"

j&b: [thinking...thinking]

me: well?

j&b: yes! THE WEIRDEST MOST USELESS GIFT EVER!

me: really? what was it?

b: AN ICE CREAM MAKER!

j: i mean, seriously, i will never ever use it.

b: we're definitely taking it back.

me: [aghast]. what! i just paid good money for an ice cream maker, and i couldn't be more excited about it!...i actually almost bought you guys one.

j&b: big mistake. huge. we would have given you this one.

And this, my friends, is what makes the world go 'round.

Whatever. "More for you and me. Idiots! "

I bought my first ice cream maker a few weeks back and have been searching recipe after recipe for the perfect "first flavor". I watched Ina make this recently and the entire time, my mouth was agape. And I drooled a little. I had found The One. Sold.

This needs to be made in two phases with at least 8 hours between phases. Your ice cream bowl needs to have been freezing in the freezer for at least 24 hours. Oh, and you need an ice cream maker. I got mine from Amazon, and so far, absolutely no complaints from this girl. Maybe a few from my thighs. But definitely not from anywhere else.

Here we go.

Salted Caramel Ice Cream
slightly adapted from Barefoot Contessa

Ingredients:

.:Phase 1 - Ice Cream Base:.

1 c. whole milk
4 large egg yolks

3/4 c. sugar

2 c. heavy cream

.:Phase 2 - Caramel Ice Cream:.

1 + 1/4 c. sugar

3/4 c. heavy cream

2 tsp. flaky sea salt

Ice Cream Base ("Phase 1")

1 tbsp. vanilla extract*

*The original recipe calls for "pure Tahitian vanilla extract." I did some investigating, and it
costs $35. Not happening. I used regular (Madagascar) vanilla extract. Still the best ice cream I've ever had.

Instructions:

.:Phase 1 - Ice Cream Base:.

Heat the milk in a sauce pan over medium-low heat. You just want it to warm up, not bring to a boil. Stir it every now and again to make sure it doesn't burn.

Prepare an ice bath by setting a 2-quart bowl over a larger bowl partially filled with ice water. Set a strainer over the smaller bowl and set aside.

In a separate bowl, whisk together the egg yolks and sugar (3/4 c.) until the mixture is pale yellow in color and the sugar is dissolved (about 1 minute.)

Gradually pour the warmed milk over the egg mixture, whisking constantly.

Pour the egg-sugar-milk mixture back into the same saucepan you used to warm the milk. Cook for 3 to 5 minutes, stirring constantly, until the custard (you just made custard!) thickens and coats the back of a wooden spoon. Run your finger along the back of the spoon. If your finger leaves a trail, you're done.

Strain the custard into the top bowl of the ice bath to stop the cooking process. Add the heavy cream and stir with a spatula until the mixture is cool. The mixture will be runny. Cover the bowl with plastic wrap and chill thoroughly (at least 8 hours).

Phase 1...complete. Now go to sleep and dream about ice cream.

.:Phase 2 - Caramel Ice Cream:.

Good morning! I know you were tortured with dreams of custard and whipped cream and ice cream sundaes. Today is the day that dream becomes your reality. Let's do this.

First: Make an ice bath. You're a pro at this now. Set it aside.

This next part is weird. This is the part where we make the caramel. The whole time I thought "I'm doing this wrong. I've ruined it! I'm a failure." I wasn't. You won't be. Stay with me.

Heat the sugar (1 + 1/4 c.) in a saucepan over medium heat, stirring often with a fork.

Your sugar will go from sugar...

...to white granules...

...to light brown granules...

...to liquid.

The melting process takes about 10-12 minutes.

Weird, right? No liquid in this process. Just sugar, a saucepan, a fork, and you.

Continue cooking until the liquid is a dark amber color.

Carefully add the heavy cream (the mixture will bubble violently) and stir until the caramel has dissolved (about 5 minutes.) I had another "FAIL" moment here because the caramel seized up and hardened as soon as I introduced the heavy cream. This is okay. Just stir with a fork and be patient and the mixture will re-liquify.

Pour the caramel mixture into the top bowl of the ice bath. Add the sea salt. Stir until chilled to room temperature (about 5 minutes.)

Take the Ice Cream Base you made in Phase 1 out of the refrigerator and add the caramel mixture to the base. Add the vanilla. Whisk together until combined (2 minutes.)

Hoo-ray! You did it! Grab a spoon a take a little sip of unchurned ice cream. You have a lot to be proud of right now.

Freeze in the ice cream machine according to the manufacturer's directions. This particular recipe takes closer to 30 minutes to freeze.

After 30 minutes, this is what you're working with. Sinful. This ice cream is dense and moist, and won't ever fully harden. The hint of salt is stays on your tongue long after your last bite. This is for real. This is out of this world.

Package and freeze immediately. Makes about 2 pints.

Ice cream party at my house! You're invited! (That is, of course, unless you're Jessica and/or Ben.)