Salted-Caramel Ice Cream

Kimberly Schlapman, of country music's Little Big Town, shares her recipe for vanilla- and sea salt-flavored custard ice cream.
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Cook time: see directions | Yield: 8-10 servings

Ingredients

  • 1 ¼ cups sugar
  • 2 ¼ cups heavy cream
  • 2 teaspoons flaky sea salt such as Maldon
  • 2 teaspoons pure vanilla extract
  • 1 cup whole milk
  • 3 large eggs

Directions

Heat 1 cup sugar in a dry 10-inch heavy skillet over medium heat, stirring with a fork to heat sugar evenly until it starts to melt. Stop stirring and cook until it is dark amber, swirling skillet occasionally so sugar melts evenly.

Add 1 ¼ cups cream (mixture will spatter) and cook, stirring, until all of caramel has dissolved. Transfer to a bowl and stir in sea salt and vanilla. Cool to room temperature.

Meanwhile, bring milk, remaining cup of cream and remaining ¼ cup sugar just to a boil in a small heavy saucepan, stirring occasionally.

Lightly whisk eggs in a medium bowl, then add half of hot milk mixture in a slow stream, whisking constantly to temper. Pour back into saucepan and cook over medium heat, stirring constantly with a wooden spoon, until custard coats back of spoon and registers 170° F on an instant-read thermometer (do not let boil). Pour custard through a fine-mesh sieve into a large bowl, then stir in cooled caramel.

Chill custard, stirring occasionally, until very cold, 3 to 6 hours. Freeze custard in ice cream maker (it will still be quite soft), then transfer to an airtight container and put in freezer to firm up.

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