|In the ice cream maker after churning|
July 4th means friends, family, massive amounts of fireworks over the pond, and food. Specifically, there are a couple things that I have to cook or people will not show up: peanut butter ice cream brownie sandwiches and Salted Caramel Ice Cream.
I have finally perfected the Salted Caramel Ice Cream to our taste. I think it's the agave syrup. I had just run out of agave so I had to use corn syrup. I hate using corn syrup but, then again, most people will have the corn syrup in their pantries. The syrup, whichever you use, helps the ice cream stay creamy and slightly soft once frozen (not soft like Dairy Queen soft serve) but smoothly scoopable.
Salted Caramel Ice Cream
Yield: 1 quart
1 cup sugar
2 1/2 cups heavy cream
1 cup whole milk
1 tsp. vanilla
2 tbsp. corn syrup or agave
1 tsp. Maldon flake salt
In a large saucepot, place the sugar and cook on medium-high until melted and amber colored. Stir in the heavy cream and cook until the caramel is melted. Stir together the milk,eggs, vanilla, pinch salt, and syrup in a separate bowl. Temper the egg mixture wih a bit of the caramel mixture and then combine the two into the pot. Cook on medium, whisking constantly until it begins to thicken slightly. Be careful not to overcook it or get it too hot or the eggs will scramble. Strain through a seive and refrigerate immediately. Chill until it is completely cold and then freeze in your ice cream maker. Serve each scoop with a sprinkle of the flake salt.