Salted Butter Caramel Ice Cream

Take a look at that title right there.  When reading the name of that ice cream, I knew what I was in for.  Decadence.  Creaminess.  Sumptuousness.  Diet-breaking-ness.  But I did not care.   Upon tasting this ice cream, all restraint went out of the window.  I smiled.  I squealed.  I ate.  I made a shrine to David Lebovitz around my ice cream maker.

Ok, I didn’t go that far. 

This ice cream is the richest, most velvety, most luxurious, complex and flavorful ice cream that I have ever tasted. Typically, homemade ice cream tends to be hard as a rock after it is frozen, but because of the caramel, this ice cream stays soft and lush for days on end.  In my case, that means it is easier to sneak a bite every now and then.   And another.  And another…

Salted Butter Caramel Ice Cream 

Adapted from David Liebovitz

 

2 cups whole milk, divided

1½ cups sugar
4 tablespoons salted butter
1/4 teaspoon sea salt
1 cups heavy cream
5 large egg yolks
1 teaspoon vanilla extract

 

To make the ice cream, make an ice bath by filling a large bowl about a third full with ice cubes and adding a cup or so of water so they're floating. Nest a smaller metal bowl (at least 2 quarts/liters) over the ice, pour 1 cup (250 ml) of the milk into the inner bowl, and rest a mesh strainer on top of it.

Spread 1½ cups sugar in the saucepan in an even layer. Heat the sugar over moderate heat until the edges begin to melt. Use a heatproof utensil to gently stir the liquefied sugar from the bottom and edges towards the center, stirring, until all the sugar is dissolved. (Or most of it—there may be some lumps, which will melt later.)

Continue to cook stirring infrequently until the caramel starts smoking and begins to smell like it's just about to burn. It won't take long.

Once caramelized, remove from heat and stir in the butter and salt, until butter is melted, then gradually whisk in the cream, stirring as you go.  The caramel may harden and seize, but return it to the heat and continue to stir over low heat until any hard caramel is melted. Stir in 1 cup of the milk.

Whisk the yolks in a small bowl and gradually pour some of the warm caramel mixture over the yolks, stirring constantly. Scrape the warmed yolks back into the saucepan and cook the custard using a heatproof utensil, stirring constantly (scraping the bottom as you stir) until the mixture thickens. If using an instant-read thermometer, it should read 160-170 F.

Pour the custard through the strainer into the milk set over the ice bath, add the vanilla, then stir frequently until the mixture is cooled down. Refrigerate at least 8 hours or until thoroughly chilled.

Freeze the mixture in your ice cream maker according to the manufacturer's instructions.

Comments

[jenn]

Wow..I'd break my diet to have a bowl of that right now!!!!

[Eliana]

I can't believe I still don't have this book. That's it - I'm getting it this week because your ice cream looks super yummy.

[Lindsey Johnson]

I'm making that today! I saw another recipe in the latest issue of Gourmet. I don't have David's book (yet) so I was going to use that recipe. BUT, thanks to you, now I can! My husband doesn't think he's too interested in this particular flavor. We'll see if he changes his tune. :)

[Jen @ My Kitchen Addiction]

This ice cream looks SO good. I think I might just have to make some. I have quite a few egg yolks left from some baking I have been doing with egg whites - this may be the perfect solution. I wouldn't want to be wasteful, after all!

[Ethan]

This one is a top 3 in our household for sure. It's dangerous however. One could easily find themselves rationalizing eating the whole lot. It's especially nice with a very tiny touch of your best sea salt right at the last second.

[Wendy]

I really need to try this ice cream one day. Every time I see it, I say I'm going to make it and then I forget.

[Kismet]

I've tried this ice cream before, (at my sister's, Chelsea's, place) SOO GOOD. This post is putting me into euphoric food reveries.

[Muneeba]

There is nothing wrong with making a shrine to David ;) I pretty much had the same reaction when I saw his post on this particular ice cream ... you've pulled it off BEEEEEEEAUTIFULLY miss!

[Madam Chow]

Bad, Teanna! Bad girl, trying to sabotage Madam Chow's diet this way!

[Spike]

I think this one is my favorite ice cream recipe. It's great with a little espresso powder in it too

[Michelle]

Yum that ice cream looks cool and delicious! I want some now! My air conditioner has not took a break all day..it's getting hot in here..so.....eat some of your ice cream!:0)

[The Duo Dishes]

OMG. This was probably gone in 60 seconds, right? No way it lasted. No way!

[pamela]

Gosh, I can not wait to make this ice cream. It looks so freaking good!

[Carolina]

I need an ice cream maker! Nicely done, T!

[Phyllis (me HUNGRY!)]

This ice cream looks and sounds heavenly! I loooove salted desserts! And I've already broken my diet with last week's ice cream crawl :)

[lisaiscooking]

I cannot make this ice cream. I mean, I probably will eventually make this ice cream, but then I will eat all of it and feel very guilty.

[Chris]

Great minds think alike! I also made this ice cream this past weekend (I've been meaning to make it for like 3 years now. Oh - and I also didn't add the caramel praline mix in). Was a little worried during the caramel making phase as mine totally seized up. But it all came together at the end. I concur - it is fabulous!!

[Katrina]

Wow, yum! And The Perfect Scoop just arrived at my door today!

[Tracey]

That looks like heavenly ice cream! Thanks so much for posting - I have to try it!

[Cookin' Canuck]

This is a brilliant ice cream combination! I have had caramel chocolates with sea salt on top (gorgeous), but never ice cream like this. I think David Lebovitz deserves a shrine for this one.