11367 Caramel Ice Cream 45 mins, plus chilling and freezing time 45 mins 8 to 10 servings (about 5 cups) Mon Jun 09 13:36:00 -0700 2008 Thu Sep 24 16:58:15 -0700 2009 Hard American CHOW http://www.chow.com/recipes/11367 Thu, 24 Sep 2009 23:58:15 GMT Creamy, rich, caramelly Vanilla bean and caramel come together for a rich, slightly salted caramel ice cream. Defining the perfect caramel ice cream is tough: Some people like it very sweet, others like it salty, some prefer burnt, and still others want just a hint of caramel. We’re fans of salted caramel ice cream, but we didn’t want the salt to overwhelm the caramel here. After numerous tests we settled on this rich, slightly salted ice cream with just the right amount of caramel flavor. We made it for our Caramel Sundae with Cinnamon-Sugar Chips, but it’s equally delicious on its own.

This recipe was featured as part of both our Super Bowl for a Crowd menu and our Family-Friendly Party Done Right photo gallery.

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  • Prepare an ice water bath by filling a bowl halfway with ice and water; set aside. Combine cream, half-and-half, and vanilla seeds in a large bowl and set aside.
  • Combine sugar and water in a large saucepan and stir until mixture resembles wet sand. Place over medium-high heat and bring to a boil. Let boil until mixture turns dark amber in color and smells toasted, about 5 to 7 minutes. Immediately remove from heat and slowly add cream mixture, whisking until evenly incorporated. Return the saucepan to the stove and place over medium-low heat to keep warm.
  • Meanwhile, whisk egg yolks in a large bowl until pale yellow, about 5 minutes. Whisking constantly, slowly pour about 1 cup of the caramel sauce into the eggs. Pour the egg mixture back into the saucepan with the remaining caramel sauce, stir in salt, and cook over low heat, stirring constantly until it is as viscous as melted ice cream and coats the back of a spoon, about 5 minutes. (When you draw your finger across the spoon, it should make a mark through the custard, which should not run back in on itself.)
  • Remove from heat and strain through a fine mesh strainer into a large heatproof bowl. Place the bowl over the ice water bath to chill, about 10 to 15 minutes, stirring occasionally.
  • Once the ice cream base is cold, cover and place in the refrigerator to chill completely, at least 3 hours or overnight. Once it’s chilled, freeze in an ice cream maker according to the manufacturer’s instructions. The ice cream will keep in the freezer for 1 week.
    • ]]>     http://www.chow.com/assets/2008/01/ice_cream290.jpg Aida Mollenkamp 54 Sweet/Dessert 2 cups heavy cream

    ]]>     1 cup half-and-half

    ]]>     292 1 vanilla bean, split lengthwise, scraped, and seeds reserved

    ]]>     298 1 cup granulated sugar

    ]]>     1/4 cup water

    ]]>     6 large egg yolks

    ]]>     301 1 teaspoon kosher salt

    ]]>     2395 aida mollenkamp 1 chow 4134 super bowl 435 vegetarian 273 party 1619 omnivore 418 dairy 776 fun 2166 kids 9636 adults 644 summer 1026 hot weather 1046 cold weather 10905 comforting 770 satisfying 772 brownie points 744 indulgent 4087 superbowl 50 dessert 47 ice cream 20570 banana tart 2747 make ahead