Ingredients
1.75 cups heavy cream at room temperature
3/4 cup granulated sugar
3/4 1% or 2% milk
1 teaspoon kosher salt
5 large egg yolks

A friend got us the ice cream maker on our wedding registry and I figured since it’s summer, might as well break out the ice cream machine! Hmmm, although now that we’re in Cali, it may be summer all year long. This may have negative repercussions for my waist circumference. Anywho, he also got us San Francisco’s own Bi-Rite creamery cookbook! The first time I ever visited San Francisco, you may recall that Leslie and I took on a whirlwind list of places to eat in San Fran which included Bi-Rite which was where Joe ended up meeting up with us. I have fond memories at Bi-Rite, sharing the salted caramel ice cream with Joe and so I decided that would have to be the first recipe I try from this cookbook.

Recipe
1. melt the sugar (1/2 cup)  in a saucepan 2 tablespoons at a time.

melting the sugar

 

2. when the caramel is a nice dark mahogany color, add the cream. Completely blend.

blending the caramel and cream

 

3. once the caramel has cooled, whisk in the milk and salt and bring to a simmer.

4. whisk the yolks and add in 1/4 cup sugar.

whisk whisk whisk

 

5. slowly whisk in the egg mixture into the cream  (careful not to break the yolk)

6. cook the mixture carefully over medium heat until it is thickened

7. add the cream mixture into the ice cream machine and make the ice cream per machine’s instructions.

cooling in the ice bath

 

8. freeze the ice cream and enjoy at a later time!

I love this machine!

 

 

yum!

OMG! This salted caramel ice cream blew my mind! It was the perfect balance between salty and sweet. This recipe is very dangerous for me as it was almost too easy to make and it is way too close to my wedding date. I could see myself just sitting at home on a Saturday night, stuffing my face with home-made ice cream. Uh oh! i think I’ll save the rest of my frozen cooking adventures until after the wedding date, just to be on the safe side cuz I think I don’t have enough self control to stop myself now that I know how easily accessible this option is.

Read the original on: The Foodographer