Grandpa Roy's Caramel Ice Cream: 2000s Recipes + Menus : gourmet.com

2000s Recipes + Menus

Makes 1 1/2 Pints

Active time:30 min
Start to finish:6 1/2 hr

MATTHEW LONDON

July 2006

The deep caramel flavor in this ice cream will hypnotize you. And the optional garnish is actually a must; the combination of salty and sweet is too intriguing to pass up.

1 cup sugar
3/4 teaspoon salt
1 cup heavy cream
1 cup whole milk
6 large egg yolks
2 tablespoons light corn syrup

Special equipment:

an instant-read thermometer; an ice cream maker
Garnish:

flaky sea salt (optional)

Cook sugar and salt in a dry 4– to 5–quart heavy pot over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a long–handled wooden spoon, until sugar is melted into a deep golden caramel, 10 to 12 minutes.
Carefully pour in cream (caramel will harden and steam vigorously). Simmer over moderately low heat, stirring occasionally, until caramel is dissolved. Whisk in milk and return just to a boil, then remove from heat.
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. 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 175ºF, about 3 minutes.
Immediately pour caramel custard through a fine-mesh sieve into a metal bowl set in a larger bowl of ice and cold water. Cool to room temperature, stirring occasionally, about 20 minutes.
Remove custard from ice bath and chill, covered, until cold, about 1 hour. Freeze in an ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 4 hours.
Sprinkle scoops of ice cream with sea salt if desired.