Salted Caramel Ice Cream Recipe

Instructions

1. In a large saucepan, heat sugar on medium-high until it starts to melt and turn amber brown. Swirl the pan around the heat, being careful not to stir it, but allowing it to melt on its own.
2. Reduce heat to low, add 1 cup of heavy cream, it will boil up but then settle down as you whisk it until smooth. Add butter and sea salt. Transfer to a heat safe Pyrex pitcher and set aside.
3. In a large bowl whisk, together egg yolks with cornstarch until smooth. Set aside. In a large saucepan heat cream, milk and sugar until sugar dissolves.
4. Temper egg mixture by pouring a little of the warm cream/milk mixture into the eggs whisking all the while, adding a little at a time until everything is combined.
5. Transfer base mixture back to the sauce pot and heat on medium-high, stirring until thickened. It should coat the back of a spoon and reach at least 165F.
6. Then pour the cooked base through a sieve into a clean bowl. Stir in the caramel sauce until smooth. Refrigerate 2-4 hours until chilled. Process ice cream in an ice cream machine according to your machine’s operating instructions and freeze until firm.
7. Scoop ice cream into fancy glasses and serve with Langue de Chat cookies.