Monday, February 20, 2012

This One Is For You, Ariel

Last summer, I had an ingenious idea to throw a Princess Ice Cream Party. Only, I ended up traveling for most of the summer, so I wasn't really around to throw said party. Anyways, one of the ice cream flavors I was going to make was salted caramel, for Ariel (get it: salt = ocean = mermaids). Other flavors included earl grey for Kate (now The Duchess, but forever a Princess in my mind), green apple sorbet for Snow White, Pumpkin for Cinderella, and Lavender for Belle.

Fast forward to last week, when I needed to take some pictures for my photo project. I also wanted to try some Salted Caramel Ice Cream, because I was in the mood for something different.

So, Ariel, this one is for you and, I guess, Prince Eric, my favorite Disney prince. Try and share it.

I've never made caramel before, it was fun to try. I think it is interesting dulce de leche is made with condensed milk (hence the "leche") and caramel is melted sugar and in this recipe, with some heavy cream.  So technically "leche" too!

{Started as sugar}

{Ended up as some bubbly sweet goodness}

{Creamy and rich enough for a mermaid 
princess and her prince, that is for sure!}

Salted Caramel Ice Cream, a Hom Nom original recipe!

Makes 1 quart

  • 3/4 cup sugar, divided (I measured out 3/4 cup, then from that, measured 2/3 cups and kept the rest separate until I needed it)
  • 2 cups heavy cream, divided
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon fleur de sel - taste first and then if it isn't tasting salty enough for you, you can add more to taste
  • 1 cup whole milk
  • 3 egg yolks
Separate the 3 egg yolks and keep them in a medium bowl. 

In a small, dry, saucepan (mine was 8 inches), heat 2/3 cups the sugar over medium heat, stirring it with a fork or spatula to ensure that it is heating evenly. When it starts to melt, stop stirring and let it cook, swirling occasionally, until you have a dark amber color. This process should take about 5 minutes or less. 

Add 1 cup of heavy cream (it might splatter, so be careful), stirring until all the caramel dissolves. Transfer to a medium bowl and stir in the salt and the vanilla extract. Let mixture cool to room temperature. 

In a medium to large saucepan, boil the remaining heavy cream, sugar, and whole milk, stirring occasionally. Once the mixture boils, whisk about half of it into the bowl with the egg yolks. Pour the entire mixture back into the saucepan, and cook on medium heat. You will know mixture (now custard) is ready when it begins to coat the back of your spoon - or - when the custard hits 170 degrees Fahrenheit. This happens pretty quickly - so keep watch. You don't want scrambled eggs! 

Set up a large bowl with a sieve on top. Take your prepared custard and strain it. Then, stir in the caramel. Let the custard come to room temperature, and then let it chill in the refrigerator anywhere from 4 hours to overnight.

Once the custard is fully chilled, churn it in your ice cream maker for about 30 - 45 minutes.

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