I used to get sad when my family didn’t like something that I made. The first time I made this ice-cream my husband didn’t like it. He said it tasted ‘burnt’. At first I was kind of sad. Then I realized that this meant there would be more for me
I got over my sadness.
Is it wrong that I now secretly rejoice when someone in my family doesn’t like a flavor that I do?
This ice-cream can taste burnt to be honest, you have to be careful when you are making the caramel. Have you ever made caramel before? You may have to try a few times before you get it right. Or, if you are the kind of person who is meticulous and pays attention the first time, you’ll probably be fine. I’m always distracted by 3,468 things and so I’ve burnt a few batches. Just follow the instructions below carefully and you should be fine. Even if you do lose a few, it’s just sugar, not an expensive ingredient.
The first time I had a home-made version of this we were visiting our friends in Canada a few summers ago. We headed down to a little town in the middle of Alberta to stay overnight with our friends who we met in Mexico. They come to visit every two years and we had become friends. There are four children at home and they live on a beautiful, serene property.
Our two days there were fantastic: mojitios and tuna steaks with a view (after the children were fed burgers and we sent them out to play). It was peaceful too, especially because they have such a large property that all the children were off doing what children should, enjoying the great outdoors. Nobody had to tell them to quiet down because they had enough land to yell at the top of their lungs and we still couldn’t hear them. Did I mention that my son drove one of their quads into their pond? Ah yes, put a city boy in the country and something is bound to go wrong.
We were also served this ice-cream. It was perfect. I still remember my friend serving it to us and wondering how I had not made this flavor yet. I love pretty much anything with a sprinkle of salt in or on it, and this creamy caramel flavor was no different.
It may take a few tries to get the caramel right, but it’s worth it. Try not to eat all the caramel chunks before you toss them in, they’re addictive. I’m sad you can’t really see them in the picture: oh well, I guess I’ll have to make this again so you can see.
- 1/2 cup sugar
- 3/4 teaspoon good quality sea salt
- 2 1/2 cup whipping cream
- 1 1/2 cups whole milk
- 1 1/4 cup sugar
- 4 TAB butter, cubed
- 1/2 teaspoon good quality sea salt
- 5 egg yolks
- 1 teaspoon vanilla extract
For the caramel praline:
Spray a baking sheet with non-stick spray or unflavored oil.
Spread 1/2 cup sugar in an even layer in a large, light colored base saucepan. Heat the sugar over medium heat until edges begin to melt. Gently stir the sugar at bottom and edges towards the middle. Continue to cook, stirring infrequently, just until caramel starts smoking but before it smells like it is burning. Quickly sprinkle in 3/4 teaspoon salt without stirring, then pour caramel onto prepared baking sheet. Tilt the pan so caramel can spread. Set aside to harden.
For the ice-cream:
Warm whipping cream in a small pot. Take off heat.
In a medium sized bowl, pour milk and set a thin mesh strainer over top.
Spread 1 1/4 cups sugar in a deep, light bottomed saucepan. Same as the method above, melt sugar.
Once caramelized, remove from heat and quickly stir in butter and salt (be careful, mixture will bubble up furiously). Stir until butter is melted, then gradually whisk in the warm cream, a little at a time.
Whisk egg yolks in a separate bowl. Gradually pour some of the warm caramel mixture over the yolks, stirring constantly. Pour warmed yolks back into the sauce and cook over medium heat, stirring constantly, until mixture thickens enough to coat a wooden spoon so that when you run a finger through it, the line remains. Turn off heat.
Pour the mixture through a strainer into the milk, add vanilla, and then stir to combine. Cool mixture. Cover and refrigerate at least 8 hours or overnight.
While ice-cream is churning, crumble hardened praline into small pieces. I like crushing mine in a sturdy freezer bag with a rolling pin. During last five minutes of churning, add crushed praline.
Transfer to freezer safe container.
Makes about 2 pints.