Earlier in the summer I went to Earnest Ice Cream and got their famous Salted Caramel Ice Cream as a treat. It tasted like sweet tears of disappointment and made me was to cry. I knew that it was a fantastic idea for an ice cream and wanted to make my own that kicked butt.
The following is a very simple recipe but it does require you make my Salted Caramel Sauce in advance.
You will need at least half a batch of my Salted Caramel Sauce, 1 cup of half and half cream, 1 cup of whipping cream, 1 can of sweetened condensed milk and 2 tsp of vanilla extract.
Make sure to chill the base of your ice cream maker for 24 hours and have all the ingredients in the fridge chilling.
That includes the condensed milk. Pour all the ingredients EXCEPT the caramel into a spouted pouring vessel. Whisk everything together.
Now I had ran out of vanilla making the last batch of ice cream which is why it was not photographed in the first photo. Thank goodness I had some vanilla bean paste which I used instead otherwise the ice cream base would have had no flavour. You need that vanilla.
Put together your ice cream maker, turn it on and add ice cream base slowly. Let churn for at least 20 minutes. You need it to be firming up for the next step.
See I wanted the salted caramel to be yummy wisps throughout the ice cream without becoming completely “one” foodie entity. I tried spooning it through the spout but because the caramel was cold, it was also hard.
I ended up with one hell of a mess!
I gave up and then sort of stirred it in manually before moving it all into a yogurt container.
Which was also messy! My recommendation?
You should add some of the ice cream, then some caramel. Stir. Then some ice cream. More of the caramel. Stir… Put in freezer and let set. Then serve and enjoy!
DAMN!!! So delicious and EXACTLY what I wanted (and hoped) the other ice cream to be. A lovely vanilla ice cream with ooey gooey spots of salted caramel which took the sweet edge off this decadent summer treat.
See all those vanilla beans from the vanilla paste throughout the ice cream? This is one of those recipes that is worth taking out the “good stuff” for.
When it comes to ice cream, summer is always in my heart and subsequently, my stomach.
No tears in this ice cream…