I hope the above link for Salted Caramel Ice cream works!
I read through the first page or so of other’s comments and omitted the last 1/4 cup of sugar, and increased salt to 1 tsp. Next time I’ll do 1/2 tsp salt as called for in the recipe. I like salt but the others not so much. A suggestion was to sprinkle the salt on top of your serve to cater for individual tastes.
I’ve not made ice cream using whole eggs before. I ruined an 8 egg yolk custard recently by having it on the heat too long and was very cautious with the ice cream custard recipe. (You strain the custard.)
When making the caramel section, slowly dribble in the cream while stirring and it’ll stop splash back. To melt the sugar, I used med-high heat and then turned to med-low to caramelize.
I cooled the mixture in the fridge for 2 hours, stirring hourly (didn’t cover) then put it in the freezer for an hour. I used a Sunbeam Snowy ice cream maker and took 40 minutes. Freezing the mix for an hour prior helped a lot. Its extremely soft serve, I set to firm in the freezer. It will melt reasonably quickly; I wonder if I’d cooked the custard longer if it wouldn’t.
I’ll make it again :D
This topic was modified 8 years, 9 months ago by supersweet. Reason: spelling!