Salted Caramel Ice Cream

So because I am a glutton for punishment I decided to try making ice cream again. Also I had all the ingredients, on hand.

Making this was really easy, despite I don't have a thermometer. The mixture tasted really good, I could have just drank it.

After 2 hours in the fridge, I transferred the mixture to the freezer for 3 hours. It started freezing. So then I put it in the ice cream maker. It only took 12 minutes.

There were some frozen milk flakes, but overall, I thought it was good. D did too. We used Kosher salt for all the salt called.

Salted Caramel Ice Cream

Yield: 10 servings

3 1/2 cups 2% reduced-fat milk

3 large egg yolks

1 1/4 cups packed brown sugar

1/4 cup heavy cream

1 tablespoon butter

1/2 teaspoon sea salt

1/2 teaspoon flake salt

1. Place milk in a medium saucepan over medium-high heat. Heat to 180° or until tiny bubbles form around edge of pan (do not boil). Place egg yolks in a large bowl; stir with a whisk. Gradually add half of hot milk to yolks, stirring constantly. Return yolk mixture to pan.

2. Combine sugar, cream, and butter in a large saucepan over medium heat; bring to a boil, stirring until sugar melts. Cook 3 minutes without stirring. Remove from heat; stir in sea salt. Gradually add caramel mixture to yolk mixture, stirring constantly. Return pan to low heat; cook until a thermometer registers 160°. Place pan in a large ice-filled bowl until completely cooled, stirring occasionally. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Drain ice water from freezer bucket; repack with salt and ice. Cover with kitchen towels, and let stand 1 hour or until firm. Scoop about 1/2 cup ice cream into each of 10 dishes; sprinkle evenly with flake salt.

CALORIES 241 ; FAT 7.9g (sat 4.5g,mono 2.5g,poly 0.5g); CHOLESTEROL 99mg; CALCIUM 173mg; CARBOHYDRATE 39g; SODIUM 370mg; PROTEIN 4.7g; FIBER 0.0g; IRON 0.9mg

Cooking Light, MAY 2010