Homemade Salted Caramel Ice Cream

The Kitchen McCabe
Tue, 8 Jul 2014 15:22:25 +0000
.<br /><br />Once upon a time I made an ice cream that I couldn’t even let freeze before I dove into it. It was so good that I stood over the ice cream maker with a long spoon, scraping it along the sides of the spinning contraption so that I could shovel the little bits of ice cream that were just starting to freeze into my overeager, shockingly impatient face.<br /><br />.<br /><br />That ice cream was this:<br /><br />.<br /><br />HOMEMADE SALTED CARAMEL ICE CREAM<br /><br />.<br /><br />If not yours, it’s at least the stuff my dreams are made of. This, and maybe an uninterrupted hour of reading time.<br /><br />I know that the popularity of salted caramel seems to come and go. But it’s an every day and all time favorite of mine. And it makes one fantastic ice cream. I literally could not keep my hands of of this stuff. Every time I’d walk by the freezer I’d find myself sticking a spoon in the container of ice cream that was still trying to freeze. I will have it noted, however, that I DID share this with my husband. Not because I wanted to be nice or dispell his seemingly rock solid confirmation of my unwillingness to share desserts, but because he needed to understand just how good this stuff was.<br /><br />And boy, did he understand. It became a battle of who could eat the most the fastest to get to the remaining serving left in the freezer.<br /><br />I won. It’s important to do what it takes when the situation really matters, folks.<br /><br />~KITCHEN HACK OF THE DAY~<br /><br />Turn making homemade caramel into an easy task by cooking it in a frying pan.  Make sure the sides of the pan are  about an inch high. Cooking the caramel in a shallow pan will make the sugar cook faster as more of it will be touching the pan. Don’t forget to keep a little bowl of water next to it so that you can dip a pastry brush into it and wash down the sides of the pan as the sugar cooks. You don’t need to do this for the entire duration of the cooking, just the first minute or so while the sugar dissolves. This washes any sugar crystals down that may form on the sides. Sugar crystals = crystallized caramel.<br /><br />Also, when you mix cream into the caramel to make a sauce, make sure that the cream is boiling hot. The mixture will bubble up something fierce, so make sure your hands are protected by oven mits. The hot cream will blend into the caramel easily, resulting in a smooth sauce that you don’t have to stir to death to combine. Never pour cold cream in! It will cause your caramel to harden right then and there with no hope of mixing in without heating up all over again.<br /><br />Serves 6-8<br /><br />Ingredients<br /><br />Instructions<br /><br />Cantaloupe Melon Sorbet<br /><br />Mint Chocolate Ganache Swirl Ice Cream<br /><br />Chocolate Peanut Butter Swirl Mousse Pops<br /><br /> <br /><br />The post Homemade Salted Caramel Ice Cream appeared first on The Kitchen McCabe.
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