Salted caramel ice cream has been a “flavor of the moment” for a very long moment now. It reminds me a little of the cupcake craze that started at the Magnolia Bakery in New York almost 12 years ago, and is still working its way around the country and the world as the next big thing.
No matter, because salted caramel deserves it’s reputation. It has introduced a lot a people to the joys of savory ingredients in ice cream and is one of the those flavors that people tend to get super serious cravings for. With that in mind I think that Molly Wizenberg’s recipe on Orangette will satisfy the most intense cravings of the biggest fans of this flavor. With 11 egg yolks, a proportion of half cream to half milk, and a corn syrup based, dark caramel, this is one very smooth, rich and tasty caramel sensation.
Molly expresses a concern that the cooking method described will not necessarily bring the eggs to 160 degrees Fahrenheit, which is the temperature needed to kill any Salmonella bacteria if present. Should this stop you from making this recipe, only you can decide. By the way, to put this into perspective, being a stickler about this, means you would never eat another sunny-side up (soft yolk) egg again.
Once you click through, scroll down the page to get to the recipe.
As I have pitched this recipe as a craving satisfier, you may find yourself to be to impatient to cool the mixture down over night. If that is the case you can check out various pre-chilling alternatives here.
Caramel, salt / 1 quart
Mix Prep Time: 40 min
Freeze Time: 30 min
Total Time: 1 hours 10 min