Salted Caramel Ice Cream (Cooking Light May 2010)
The new fancy ice cream maker has only been used to make frozen yogurt so far, so I figured it was time to try an actual ice cream. I have been looking for some recipes that are a bit "lighter" than the recipes I have in the cookbooks at home. This one is from Cooking Light and uses 2% milk so I thought it would be a good one to try.. plus .. hello.. Salted Caramel!
There are a few more steps than the easy - mix 3 ingredients together frozen yogurt I've been making. This recipe uses egg yolks, so it gets a bit tricky with heating the milk, mixing it into the egg just right and bringing everything up to 160 degrees, then add the caramel making step. All of this is actually pretty easy, but add a baby who wants attention and a husband who is trying to fix the dishwasher.. maybe whisking and closely watching temps might be better to try when there are less distractions.
The Verdict
Make again. The flavor is great. It also freezes nicely and doesn't turn into the giant block of ice once it hangs in the freezer for a while. The recipe calls for flake salt sprinkled on top when you serve it. I didn't have it so I tried it with some chunky gray salt. I think the flake salt would be better, there is a bit of sea salt in the caramel, so you don't need much salt added. Something flakey that melts right away, giving just a quick hint of salt is all you need. I'm not sure if it was something I did in the heating/whisking, but there is a slight texture-residue on the spoon thing happening that is sort of weird. Guess I'll have to try it again to see if I can keep that from happening.
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