Salted Caramel Ice Cream

Ice Cream Base:

1¼           cups whole milk

1¼           cups heavy cream

1⁄3             cup granulated sugar, divided

                Pinch kosher salt

1½           teaspoons pure vanilla extract

 4             large egg yolks

 Caramel Sauce:

½             cup granulated sugar

¼             teaspoon kosher salt

2 to 3      
tablespoons water (enough to cover sugar to make it seem like wet sand)

¼             cup heavy cream

2              tablespoons unsalted butter

                Flaked sea salt, for garnish

Nutritional information per serving (based on ½ cup): Calories 353 (65% from fat) • carb. 26g • pro. 3g
• fat 24g • sat. fat 16g • chol. 189mg • sod. 104mg
• calc. 67mg • fiber 0g

1.  
In a medium saucepan set over medium-low heat, whisk together the milk, cream, half of the sugar, salt and vanilla extract Bring the mixture just to a boil.

2.  
While the milk/cream mixture is heating, combine the yolks and remaining sugar in a medium bowl. Using a hand mixer on low speed or whisk, beat until mixture is pale and thick.

3.  
Once the milk/cream mixture has come to a slight boil, whisk about 1⁄3 of the hot mixture into the yolk/sugar mixture. Add another 1⁄3 of the mixture, then return the combined mixture to the saucepan. Using a wooden spoon, stir the mixture constantly over low heat until it thickens slightly and coats the back of the spoon. This mixture must NOT boil or the yolks will overcook – the process should take about 5 to 15 minutes, depending on the pot being used and the stove.

4.  
Pour the mixture through a fine mesh strainer and bring to room temperature. Cover and refrigerate 1 to 2 hours, preferably overnight.

5.  
Once the ice cream base has sufficiently cooled, prepare the caramel sauce. Put the sugar, salt and water in a heavy bottomed, small saucepan set over medium heat. Keep an eye on the caramel and allow to cook until amber in color (the color of maple syrup). Remove from heat and stir in the heavy cream and butter (it will froth a bit, so add it slowly). Whisk together and then set aside until ready to use. Allow to cool to room temperature.

6.  
Reserve 2 tablespoons of the caramel sauce and add the rest to the ice cream base; whisk well to combine.

7.  
Assemble the paddle holder of the Cuisinart^® Fruit Scoop™ Frozen Dessert Maker with the ice cream attachment. Place in freezer bowl and turn the unit on. While the unit is running, pour the mixture into the frozen freezer bowl. Mix until thickened, about 20 minutes. Add the reserved 2 tablespoons of the caramel sauce and allow to churn until just swirled in, no more than 30 seconds. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving. Garnish with a pinch of the flaked sea salt.