How could I pass up not joining this group of bloggers. #IceCreamWeek was a must to enter!! Amber, our daughter totally agreed and quickly made up my list of “must have” makes!!! This first ice cream is one of her new favorites, Salted Caramel Ice Cream. This is simple but must be creamy and smooth to be the perfect ice cream. I think I got it right!!
The first batch of caramel was burnt, there is a fine line between just done and over done. It is easy to start again. I think the trick is to take it off the heat just before it is done as it continues to cook.
You don’t need a lot of salt as the caramel enhances it nicely!! Rich and creamy and full of flavor, just what you want in a Salted Caramel Ice Cream!!
One little scoop is enough to satisfy a big sweet tooth craving!!
Salted Caramel Ice Cream
- 3/4 cup sugar plus 2 Tbsp.
- 2 Tbsp. water
- 1/2 tsp. fresh lemon juice
- 1 cup heavy cream
- 4 large egg yolks
- Pinch of salt
- 1 1/2 cups whole milk
- 1 tsp. vanilla
- 1 tsp. sea salt
- In a heavy bottomed pot add the 3/4 cup of sugar, the water and the lemon juice. Cook over medium-high heat. Stir with a wooden spoon until the sugar dissolves. Let the mixture continue to cook without stirring until it turns amber about 5-6 min. Careful as it will burn easily. If it does, discard and start again.
- Being very careful and wearing oven mitts add in 3/4 cup of cream into the hot syrup. Stir with a long handled wooden spoon until smooth. Put the pot again over medium heat and cook until bubbles start to form around the sides. Remove from heat and set aside.
- Meanwhile, whisk the egg yolks with the salt, remaining 2 Tbsp. sugar and remaining 1/4 cup of cream until smooth. Mix in the milk.
- Add the milk mixture to the warm caramel and again cook over medium heat until the custard coats the back of a wooden spoon. Do not let it boil but keep it at a low simmer, stirring constantly. This will take about 4-6 min. Strain through a sieve into a bowl. Add the salt and vanilla.
- Place first bowl into a large bowl filled with ice and stir occasionally until cooled. Cover with plastic wrap directly over the ice cream mixture to prevent a skin to form. Chill in the refrigerator for 3 hours to 24 hours.
- Pour the custard into an ice cream maker and follow manufacturers instructions to freeze. Transfer the frozen mixture to a freezer safe container and freezer for at least 3 hours or up to 3 days.
Recipe adapted from Williams and Sonoma Ice Cream
Welcome to day 2 of Ice Cream Week 2014! This year the event is hosted by Kim of Cravings of a Lunatic and Susan of The Girl in the Little Red Kitchen. We have teamed up with 25 amazing bloggers to bring you ice cream treats all week long. It’s going to be an epic week full of frozen treats!
Our sponsors for the event have provided us with some great prizes. A huge thanks to Cake Boss, Anolon, Microplane, WÜSTHOF, Page Street Publishing andQuarry Spoon. Kim of Cravings of a Lunatic and Susan of The Girl in the Little Red Kitchen have tossed in a bonus prize of a Cuisinart Ice Cream Maker because they think everyone should own one!
Here’s what is up for grabs, One Winner Takes All:
- 1 Cuisinart Ice Cream Machine in White
- One Cake Boss Mechanical Ice Cream Scoop with Red Silicone grips
- One Cake Boss 4Pc Ice Cream Bowl Set, Icing Pattern
- One Anolon Advanced Bronze 2 Qt Covered Straining Saucepan with Pour Spout
- One Microplane Herb and Salad Chopper
- One Microplane Premium Classic Grater in White
- One WUSTHOF CLASSIC 9-inch Double Serrated Bread Knife
- One Copy of the Cookbook Making Artisan Gelato by Torrance Kopfer
- One Copy of the Cookbook Everything Goes with Ice Cream by Koralee Teichroeb
- One Copy of the Cookbook Vegan Scoop by Wheeler del Torro
- One Copy of the Cookbook The Great Vegan Bean Book by Kathy Hester
- One Copy of the Cookbook Eat More Dessert by Jenny Kellar
- One Copy of the Cookbook The Perfect Scoop by David Lebovitz
- One Copy of the Cookbook Scoop Adventures by Lindsay Clendaniel
Stop by to visit all our Day 2 Ice Cream Week Participants:
- S’mores Ice Cream Sandwiches by Cravings of a Lunatic
- Balsamic Roasted Strawberry Ice Cream by The Girl in the Little Red Kitchen
- White Russian Milkshakes by The Redhead Baker
- Very Chocolate Little Malt Ice Cream by Cookistry
- Kickin’ Peach Milkshake by The Life and Loves of Grumpy’s Honeybunch
- Vanilla Bean Ice Cream by Love and Confections
- Chocolate Beet Milkshakes by Farm Fresh Feasts
- Salted Caramel Ice Cream by Noshing with the Nolands
- Gluten Free Dark Chocolate Sea Salt Ice Cream by Gluten Free Crumbley
- Vanilla Caramel Swirl Ice Cream by That Skinny Chick Can Bake
- Apple Pie Ice Cream by Mind Over Batter
- Nutella Swirl Toffee Crunch No-Churn Ice Cream by Cupcakes & Kale Chips
- Chocolate Ginger Ice Cream Sandwiches by Mother Would Know
Here are some of my delicious ice creams from the past, hope you enjoy them!!
This one is amazing and is from our guest blogger and author of Scoop Adventures. I was lucky enough to review her ice cream cookbook and made this amazing Le’Lemon Berry Ice Cream. You have a chance to win her gorgeous cookbook in our giveaway!!
My daughter’s favorite ice cream, Mint Chocolate Chip. I have revamped this recipe into something else that you will see later this week!!
You can’t get much more decadent than Chocolate Ice Cream Pecan Balls with Salted Caramel Sauce. Loved everything about this ice cream dessert!!
This is one of my favorite ice cream when it is made with a really good quality cinnamon. I have made Cinnamon Ice Cream many times to rave reviews!!
Special Guest for the Week is Lindsay Clendaniel of the blog, Scoop Adventures. We’re very excited to have her join us. Lindsay is the author of Scoop Adventures which is chock full of ice cream goodness.
The Ice Cream Week Giveaway is open to U.S. and Canada. It closes at midnight on 31st. It’s ONE WINNER TAKES ALL!