The husband (who really said I need to find another name for him so I will work on that) said he wanted salted caramel ice cream. I poked around the internet and found this recipe for salted butter caramel ice cream. This one uses egg yolks - which you do cook a bit to make into a custard. I did find another recipe without egg yolks that I almost made instead, but will probably try next time (salted caramel ice cream).
With both recipes, you melt sugar and make it into a caramel. Then you add heavy whipping cream. Neither recipe says what temp to have the whipping cream at, so I dumped it in when it was cold. Which made the caramel harden very quickly. And then it took about 30 minutes of constant stirring to get it back to a liquid that would mix into the cream. So my suggestion would be to warm up the cream first - not super hot - but definitely not cold. Added a ton of time onto this.
First step is to make a salted caramel praline (melted sugar then toss salt at the end and pour onto a sheet to harden). This gets smashed up and added to the ice cream. It tasted so I good I kept breaking off piece at this stage and eating them.
|Salted caramel praline|
You have to let the base sit in fridge all night. That was the hard part - I wanted to make it and eat it all in one night! But then you throw it into your ice cream maker - and an hour later this is what you have!
|Just finished churning. Looks like soft serve.|
|Praline smashed up and mixed in.|
And not the container is not nearly as full as in this picture. But it was so. darn. good.
And I love chocolate and my ice cream always has to have chocolate in it. But now - well - maybe I will eat a dessert without chocolate. Maybe I should go eat some for breakfast. My mouth is watering from looking at the picture. Or maybe you should make some and have me over:)