Salty and sweet combinations are immensely mouth-watering, and there are days when a peanut butter and jelly sandwich is the only cure for that craving. Pairing flaky salt with caramel works in the same way – the slight bite from the salt cuts through the caramel’s sweetness and raises it to another level. Try this salted caramel ice cream for the ideal balance of both tastes.
Salted Caramel Ice Cream
Adapted from Cooking Light
3 1/2 cups low-fat milk
3 large egg yolks
1 cup brown sugar
1/4 cup half-and-half
1 Tbsp unsalted butter
1/2 tsp sea salt
1/2 tsp flake salt
Place milk in a saucepan over medium-high heat; heat until tiny bubbles form around of the edge of the pan – do not boil. Whisk egg yolks in a large bowl. Whisking constantly, slowly add half of hot milk to yolks, then return yolk mixture to saucepan with remaining milk and set aside.
Combine sugar, half-and-half, and butter in another saucepan over medium heat; bring to a boil, stirring until sugar is melted. Cook 3 minutes more without stirring; remove from heat and stir in sea salt.
Whisking constantly, slowly add caramel mixture to yolk mixture. Return saucepan to low heat and cook just until heated through and thickened. Pour mixture into a mixing bowl set over a large ice-filled bowl and cool, stirring occasionally.
Chill mixture for at least 6 hours in the refrigerator before pouring into frozen cylinder of ice cream maker; freeze according to manufacturer’s instructions. Spoon mixture into a freezer-safe container and place in the freezer for another hour or until firm. Sprinkle servings with flake salt.
Yield – 8 servings (serving size: about 1/2 cup)
Calories – 185
Carbs – 30