If you can't already tell, I've been making a lot of ice cream lately! I'd been wanting an ice-cream maker for a long time but I had absolutely no counter space in my kitchen for one. I already have a 10-cup food processor and my KitchenAid stand mixer there. But then I discovered (thanks to Lucy) that there's an ice cream attachment for the KitchenAid stand mixer! It cost a bit more than a regular ice cream maker but honestly, right now my space is far more valuable.
Due to my lactose intolerance, I don't eat ice-cream too often anymore. (When I was a kid, I plowed through it and dealt with the consequences, but now I'm far wiser, thank goodness). For store-bought ice creams, I always crave mint chocolate chip or moose tracks. But the latest craze for the past year seems to be salted caramel everything and I have totally and completely jumped on that bandwagon (I may as well be the one pulling it). I knew I wanted a delicious, creamy salted caramel ice cream unlike anything I had ever found in stores.
And boy, did this recipe deliver.
I first tried an Epicurious recipe that didn't work out so well; I overcooked my eggs! I ended up straining them all out and all that was left was soupy ice cream. As embarrassed as I am to say it, the liquid-y goop was so damn delicious that Joe, Ran, and I stood over the counter drinking the salty caramel goodness till it was over (there wasn't any point in keeping it, right?).
If you want to make any kinds of custards, or candies, or fry foods, I highly recommend purchasing a thermometer that handles both. They're so inexpensive and well worth the money.
The second time, I tried Jeni's recipe and it turned out amazing! And no eggs, so no mess! It resulted in just the right texture and consistency. I also stirred in some brownie bites, which added a wonderful layer to the taste. I found a boxed brownie mix that had been shamefully hiding in my pantry for over a year and I figured this would be the best place to use it. It was a great choice; I love having soft bits of cake-like brownie in between ice cream... Yum.
- Salty Caramel Ice Cream
Makes about 1 quart
- From Jeni's Splendid Ice Creams
2 cups whole milk
1 tablespoon plus 1 teaspoon cornstarch
1 1/2 ounces (3 tablespoons) cream cheese, softened
1/2 teaspoon fine sea salt
1 1/4 cups heavy cream
2 tablespoons light corn syrup
2/3 cup sugar
2 teaspoons vanilla extract
Stand over the pan of sugar with a heatproof spatula ready, but do not touch the sugar until there is a full layer of melted and browning liquid sugar on the bottom with a smaller layer of unmelted white sugar on the top.
- When the edges of the melted sugar begin to darken, use the spatula to bring them into the center to help melt the unmelted sugar.
- Continue stirring and pushing the sugar around until it is all melted and evenly amber in color.
- When little bubbles begin to explode with dark smoke, give the sugar another moment and then remove from the heat.
- Immediately but slowly pour about 1/4 cup of the cream and corn syrup mixture into the burning-hot sugar. Be careful!
- Stir until it is incorporated, then add a bit more cream and stir, then continue until it is all in.
Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry
Whisk the cream cheese and salt in a medium bowl until smooth.
Mix the cream with the corn syrup in a measuring cup with a spout.
Heat the sugar in a 4-quart saucepan over medium heat until it is melted and golden amber in color (see note above).
- Remove from the heat and, stirring constantly, slowly add a bit of the cream and corn syrup mixture to the caramel: It will fizzle, pop, and spurt.
- Stir until well combined, then add a little more and stir. Keep adding the cream a little at a time until all of it is incorporated.
Return the pan to medium-high heat and add milk.
- Bring to a rolling boil and boil for 4 minutes.
- Remove from the heat and gradually whisk in the cornstarch slurry.
Bring back to a boil over medium-high and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute.
- Remove from the heat. If any caramel flecks remain, pour the mixture through a sieve.
Gradually whisk the hot milk mixture into the cream cheese until smooth.
- Add the vanilla and whisk.
- Pour the mixture into a 1-gallon Ziploc freezer bag and store in fridge until completely chilled.
Pour into ice-cream maker and follow the manufacturer's instructions
Pack the ice cream into a storage container and seal with an airtight lid.
Freeze in the coldest part of your freezer until firm, at least 4 hours.
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