Grandpa Roy's Caramel Ice Cream
Serves: 5
Clarabelle Lynch
1 January 1970
Based on User reviews:
49
Spice
49
Sweetness
51
Sourness
45
mins
Prep time (avg)
6
Difficulty
Ingredients:
Directions:
1
Cook sugar and salt in a dry 4- to 5-quart heavy pot over moderate heat, undisturbed, until it begins to melt
2
Continue to cook, stirring occasionally with a long-handled wooden spoon, until sugar is melted into a deep golden caramel, 10 to 12 minutes
3
Carefully pour in cream (caramel will harden and steam vigorously)
4
Simmer over moderately low heat, stirring occasionally, until caramel is dissolved
5
Whisk in milk and return just to a boil, then remove from heat
6
Whisk together yolks and corn syrup in a large bowl until smooth, then add half of hot caramel cream in a slow stream, whisking until combined well
7
Add yolk mixture in a slow stream to caramel cream in pot, whisking, then cook over low heat, stirring constantly with wooden spoon, until mixture is thickened and thermometer registers 170 to 175°F, about 3 minutes
8
Immediately pour caramel custard through a fine-mesh sieve into a metal bowl set in a larger bowl of ice and cold water
9
Cool to room temperature, stirring occasionally, about 20 minutes
10
Remove custard from ice bath and chill, covered, until cold, about 1 hour
11
Freeze in an ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 4 hours
12
Sprinkle scoops of ice cream with sea salt if desired
13
Cook sugar and salt in a dry 4- to 5-quart heavy pot over moderate heat, undisturbed, until it begins to melt
14
Continue to cook, stirring occasionally with a long-handled wooden spoon, until sugar is melted into a deep golden caramel, 10 to 12 minutes
15
Carefully pour in cream (caramel will harden and steam vigorously)
16
Simmer over moderately low heat, stirring occasionally, until caramel is dissolved
17
Whisk in milk and return just to a boil, then remove from heat
18
Whisk together yolks and corn syrup in a large bowl until smooth, then add half of hot caramel cream in a slow stream, whisking until combined well
19
Add yolk mixture in a slow stream to caramel cream in pot, whisking, then cook over low heat, stirring constantly with wooden spoon, until mixture is thickened and thermometer registers 170 to 175°F, about 3 minutes
20
Immediately pour caramel custard through a fine-mesh sieve into a metal bowl set in a larger bowl of ice and cold water
21
Cool to room temperature, stirring occasionally, about 20 minutes
22
Remove custard from ice bath and chill, covered, until cold, about 1 hour
23
Freeze in an ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 4 hours
24
Sprinkle scoops of ice cream with sea salt if desired