Ice Cream Maker Take 2 (we’re still screaming) – Salty Caramel Ice Cream

Today we’ve moved on to Salty Caramel Ice Cream. We are being more cautious and hoping to get an end product that is a little thinner.

Salty Caramel Ice Cream

For this recipe you will need :

1 ice cream maker

1 pot at least 4quarts

1 whisk

1 spatula

4 small or medium sized bowls + mixing utensils

1 large bowl + ice and water for an ice bath

2 pint-sized containers for storage

2cups whole milk

1T + 1tsp cornstarch

3T cream cheese (softened)

1/2tsp fine sea salt

1 1/4cups heavy cream

2/3cup granulated sugar

2T light corn syrup

2tsps vanilla extract

We started of with more prep:

1. Make slurry of 1T plus 1tsp cornstarch and 2T of milk.

2. Mix together 3T cream cheese with 1/2tsp salt

3. Combine 1 1/4cups heavy cream with 2T light corn syrup.

Then moved on to the cooking:

4. Add 2/3cup granulated sugar to a pot and turn it on medium-high heat.

Resist temptation to mix it until the edges become darkened.

Then fold sugar in toward the middle and cook until it is the color of an old penny. (Thanks Jeni, this is great advice and worked perfectly!)

(here is our caramel as it begins to melt & caramelize)
(it is very lumpy and feels like it is hardening at first)
(at this point it becomes very fragrant and seems on the side of burning)

5. Remove from heat and add the cream and corn syrup mixture very slowly.

6. Return to heat and add in the milk.

7. Once the milk is incorporated, bring to a boil and boil for 4minutes.

Remove from heat, add the cornstarch, return to heat, cook 1minute more.

Next you can strain the mixture but we don’t have a sieve. Slowly add some of the hot mixture to the cream cheese until smooth, then mix it all together.

8. Put the mixture into a Ziplock bag & cool it in an ice bath for 30minutes.

(almost there!)
(ready to go into the freezer)

Packing up!

Our Salty Caramel turned out much better that the Buttermint, the ice cream was thinner, softer but still had a good texture. We were surprised at how far 1/2tsp salt went with this recipe, the same amount was in the Buttermint. It is salty, sweet, almost smokey from the burnt sugar. This recipe is a definite keeper.

We also made a second batch of the Savannah Buttermint that had the texture of a thick, silky ice cream rather than butter. We did change the recipe a bit by adding one less drop of butter flavor and one more drop of peppermint. Don’t be afraid to experiment, we’ve had a hit and a miss so far and they mess-ups are still tasty!

We are hoping to make a yummy chocolate sauce to enjoy these ice creams with but our only pot is being utilized by a large amount of broccoli cheese soup. Maybe later this week.

Updated July 6, 2011: We made the chocolate sauce! You have to have the chocolate and mint together, it is a to-die-for combination. (Also try Sweet & Salty).

This recipe is from Jeni’s Splendid Ice Creams at Home by Jeni Britton Bauer (Artisan Books). Copyright 2011.


5 thoughts on “Ice Cream Maker Take 2 (we’re still screaming) – Salty Caramel Ice Cream

    1. Hi there!! So sorry we left that part out – generally these recipes have you stir it in right at the end of the cooking process but before it cools – vanilla is alcohol and it will cook out if you put it in while it thickens.

      Good luck! 🙂


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