Over the Top Salted Caramel Ice Cream

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.

 
Salted Caramel Ice Cream Recipe on Orangette

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.

Over the Top Salted Caramel Ice Cream

Primary Ingredients/Quantity:
Caramel, salt / 1 quart

Mix Prep Time: 40 min
Freeze Time: 30 min
Total Time: 1 hours 10 min

Crumbled cookie ice cream with espresso caramel

 

I love sweetened condensed milk. It is saturated fat, sugar and god knows what else. Sneak it into coffee, cereal, ice tea, oatmeal and anything you would use milk in. You won’t be disappointed. This was the recipe that introduced me to the idea of using it in ice cream. And after experimenting continuously since first making it, I think using condensed milk as the foundation of an ice cream base is the best use of all. In addition to adding a bit of a caramel taste and probably all the sugar you need in most recipes, it performs magic on the resulting texture. You end up with a smoothness, gloss and density that is very similar to very eggy gelato. 

This ice cream on Seven Spoons is a great take on what I am talking about, and takes an already delicious recipe over the top by adding crumbled cookies and a very liberal drizzle of a coffee laced caramel.

 
Crumbled cookie ice cream with espresso caramel at the Seven Spoons Blog

Crumbled cookie ice cream with espresso caramel

Primary Ingredients/Quantity:
condensed milk / 1 quart

Mix Prep Time: 40 min
Freeze Time: 30 min
Total Time: 1 hour 10 min

Burnt Orange Ice Cream


Wow this is an interesting recipe! The burnt part is a caramel made of orange juice and sugar. Tim at Lottie + Doof says this is one of best ice creams he has made and that is saying something. It uses an egg custard base which seems fitting for the caramel. There is no reason why you couldn’t try it with an egg-less base or make a vegan burnt orange frozen yogurt if so inclined. It would also be tempting to add a little Grand Marnier, but enough, first try it as Tim intended.

 
Burnt Orange Ice Cream on Lottie + Doof

Burnt Orange Ice Cream

Primary Ingredients/Quantity:
Oranges / 1 quart

Mix Prep Time: 30 min
Freeze Time: 30 min
Total Time: 1 hour