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Title: Salted Caramel Ice Cream
Categories: I scream, Dairy, Desserts
Yield: 6 servings

1 1/4 c Granulated sugar
2 c Heavy cream
1 c Whole milk
1/8 ts Fine sea salt
6 lg Egg yolks
1/4 ts Flaky sea salt

In a medium pot over medium heat, melt 3/4 cup sugar
with 3 tablespoons water, swirling skillet frequently,
until sugar turns mahogany brown in color (it should be
almost but not quite black).

Add heavy cream, milk, remaining 1/2 cup sugar and the
salt; simmer mixture until caramel melts and cream
mixture is completely smooth. Remove pot from heat. In a
separate bowl, whisk yolks. Whisking constantly, slowly
whisk about a third of the hot cream into the yolks,
then whisk the yolk mixture back into the pot with the
cream.

Return pot to medium-low heat and gently cook until
mixture is thick enough to coat the back of a spoon.

Strain through a fine-mesh sieve into a bowl. Cool
mixture to room temperature. Cover and chill at least 4
hours or overnight.

Churn in an ice cream machine according to
manufacturer's instructions. Sprinkle flaky sea salt
into base during the last 2 minutes of churning. Serve
directly from the machine for soft serve, or store in
freezer until needed.

By: Melissa Clark

Yield: About 1 1/2 pints

RECIPE FROM: https://cooking.nytimes.com

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