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14
Salted Caramel Ice Cream
This decadent combination will satisfy your sweet and
salty cravings.
Makes about 3½ cups
Ice Cream Base:
1¼ cups whole milk
1¼ cups heavy cream
1
⁄3
cup granulated sugar, divided
Pinch kosher salt
1½ teaspoons pure vanilla extract
4 large egg yolks
Caramel Sauce:
½ cup granulated sugar
¼ teaspoon kosher salt
2 to 3 tablespoons water (enough to cover sugar to
make it seem like wet sand)
¼ cup heavy cream
2 tablespoons unsalted butter
Flaked sea salt, for garnish
1. In a medium saucepan set over medium-low heat,
whisk together the milk, cream, half of the sugar,
salt and vanilla extract Bring the mixture just to a
boil.
2. While the milk/cream mixture is heating, combine
the yolks and remaining sugar in a medium bowl.
Using a hand mixer on low speed or whisk, beat
until mixture is pale and thick.
3. Once the milk/cream mixture has come to a slight
boil, whisk about
1
⁄3 of the hot mixture into the yolk/
sugar mixture. Add another
1
⁄3 of the mixture, then
return the combined mixture to the saucepan. Using
a wooden spoon, stir the mixture constantly over
low heat until it thickens slightly and coats the back
of the spoon. This mixture must NOT boil or the
yolks will overcook – the process should take about
5 to 15 minutes, depending on the pot being used
and the stove.
4. Pour the mixture through a fine mesh strainer and
bring to room temperature. Cover and refrigerate 1
to 2 hours, preferably overnight.
5. Once the ice cream base has sufficiently cooled,
prepare the caramel sauce. Put the sugar, salt and
water in a heavy bottomed, small saucepan set over
medium heat. Keep an eye on the caramel and allow
to cook until amber in color (the color of maple
syrup). Remove from heat and stir in the heavy
cream and butter (it will froth a bit, so add it slowly).
Whisk together and then set aside until ready to use.
Allow to cool to room temperature.
6. Reserve 2 tablespoons of the caramel sauce and
add the rest to the ice cream base; whisk well to
combine.
7. Assemble the paddle holder of the Cuisinart
®
Fruit
Scoop™ Frozen Dessert Maker with the ice cream
attachment. Place in freezer bowl and turn the unit
on. While the unit is running, pour the mixture into
the frozen freezer bowl. Mix until thickened, about
20 minutes. Add the reserved 2 tablespoons of the
caramel sauce and allow to churn until just swirled
in, no more than 30 seconds. The ice cream will
have a soft, creamy texture. If a firmer consistency
is desired, transfer the ice cream to an airtight
container and place in freezer for about 2 hours.
Remove from freezer about 15 minutes before
serving. Garnish with a pinch of the flaked sea salt.
Nutritional information per serving (based on ½ cup):
Calories 353 (65% from fat) • carb. 26g • pro. 3g
• fat 24g • sat. fat 16g • chol. 189mg • sod. 104mg
• calc. 67mg • fiber 0g
Dairy-Free Vanilla Ice Cream
You will not miss anything in this alternative sweet treat.
Makes about 4 cups
3 cups unsweetened dairy-free milk (soy, hemp,
almond, rice)
2 tablespoons tapioca starch
2
⁄3
cup granulated sugar
Pinch kosher salt
1½ teaspoons pure vanilla extract
1. In a medium bowl, use a hand mixer on low speed
or whisk to combine all of the ingredients. Cover,
refrigerate at least 2 hours, preferably overnight.
Whisk mixture again before continuing.
2. Assemble the paddle holder of the Cuisinart
®
Fruit
Scoop™ Frozen Dessert Maker with the ice cream
attachment. Place in freezer bowl and turn the unit
on. While the unit is running, pour the mixture into
the frozen freezer bowl. Allow to churn until
thickened, about 20 minutes. The ice cream will
have a soft, creamy texture. If a firmer consistency
is desired, transfer the ice cream to an airtight
container and place in freezer for about 2 hours.
Remove from freezer about 15 minutes before
serving.
Nutritional information per serving (based on ½ cup):
Calories 103 (11% from fat) • carb. 19g • pro. 3g
• fat 2g • sat. fat 0g • chol. 0mg • sod. 11mg
• calc. 15mg • fiber 2g
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