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Prep Time: 0 Minutes Cook Time: 27 Minutes |
Ready In: 27 Minutes Servings: 1 |
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From the April Fool's Fun Food files of Janet Keeler, food editor of the St. Petersburg Times. Note: you need to chill the base of the ice cream overnight for best results. Ingredients:
salted caramel ice cream |
1 1/4 cups granulated sugar, divided |
2 teaspoons light corn syrup |
2 cups cream, preferably organic |
2 cups whole milk |
10 large egg yolks (see note) |
1/2 teaspoon fleur de sel (sea salt), plus more for serving |
Directions:
1. Place 3/4 cup sugar and the corn syrup in a medium heavy-bottomed saucepan.
2. Do not stir.
3. Place the pan over medium-high heat, and cook the mixture to a dark caramel, swirling the pan as it begins to brown to distribute the sugar.
4. Add the cream, then slowly add the milk.
5. The caramel will seize and harden, but don't worry. Bring the mixture to a boil, and then simmer it, stirring, just until the caramel has dissolved.
6. Meanwhile, place the yolks in a large bowl with the remaining 1/2 cup sugar and the fleur de sel.
7. Whisk to combine.
8. When the caramel cream is ready, pour a splash of it into the egg mixture to temper, whisking constantly, and then another splash or two for good measure.
9. Then pour the tempered egg mixture into the caramel cream. Whisk thoroughly.
10. Pour the mixture through a fine-meshed sieve into a medium metal bowl. Place the bowl in an ice bath to cool the mixture completely. Remove the bowl from the ice bath, cover it with plastic wrap, and refrigerate OVERNIGHT.
11. Freeze in an ice cream machine according to the manufacturer's directions.
12. Serve with additional fleur de sel sprinkled on top. (The ice cream will be quite soft at first but will firm as it freezes.)
13. Note: The yolks may not be cooked enough to kill all bacteria, so this recipe is not recommended for pregnant women or anyone with immune deficiencies.
14. Makes 1 quart.
15. Source: New York Times
16. From the April Fool's Food article in the St. Petersburg Times by Janet Keeler.
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