Saturday, August 1, 2015

Vanilla Bean Custard-Style Ice Cream with Sea Salt Caramel Sauce

Day 114

If you love ice cream as much as I do, you’ll want to make some before the end of this hot weather. Here’s a recipe that’s sure to please, inspired by South Mountain Creamery in Middletown, Maryland.

My husband and I recently visited the creamery with friends, and we each enjoyed a different ice cream flavor.
My ice cream choice was Sea Salt Caramel, so I decided to make a traditional vanilla with a really good sauce. More sea salt can be sprinkled on the sauce just before service if you like that added flavor contrast.

South Mountain Creamery is a fun day trip for families, especially those with young children. At 4pm sharp, you can bottle-feed your very own Holstein calf. There’s always a line, so it’s best to arrive early. The entire experience is unforgettable, and there’s nothing more important than supporting local businesses and family farms.

Visit their website, then visit the creamery for yourself and try the best ice cream in Maryland, for sure:

I hope you’ll take the time to try this homemade ice cream and sea salt caramel sauce; it’s easy to make and so tasty and refreshing!

Vanilla Bean Custard-Style Ice Cream

2 cups whole milk
2 cups heavy cream
1 cup sugar, divided
pinch salt
1 whole scraped vanilla bean
5 large egg yolks
1½ tsp. vanilla

In a heavy saucepan over medium-low heat, whisk together milk, cream, half of the sugar, salt, and the scraped vanilla bean (with pod). Bring mixture JUST to a boil.

While this is heating, combine yolks and remaining ½ cup sugar in bowl. Using a whisk, beat until pale and thick (you could use a hand mixer on low as well, if you prefer).

Once the cream mixture has just come to a slight boil, whisk 1/3 of it into the yolk/sugar mixture, off the heat. Then, add another 1/3, whisking constantly. Return that to the cream mixture in saucepan. Stir constantly with wooden spoon over low heat until thickened and until mixture coats back of spoon. DO NOT BOIL this mixture. This entire part of the process should not take more than a few minutes.

Pour mixture through fine mesh strainer, discarding vanilla bean pod. Bring to room temperature. Stir in the vanilla extract. Cover and refrigerate 1-2 hours or overnight.

Preparing according to your ice cream maker’s instructions. Place in freezable containers and store in freezer at least 5 hours for solid ice cream.

Sea Salt Caramel Sauce
¾ cup sugar
*½ tsp. sea salt
¼ cup water (use just enough that consistency when mixed with sugar is like wet sand)
1 tbs. light corn syrup
1/3 cup heavy cream
3 tbs. unsalted butter, cut into ½ inch cubes

In heavy saucepan, stir together sugar, salt, water, and corn syrup. Scrape down sides to incorporate any stray sugar. On medium-low heat, cook until the sugar mixture turns a very light amber color (10-15 minutes). Keep an eye on the caramel sauce to make sure there is no burning.

Once the sugar mixture has a light amber color, take off of stove and carefully stir in the cream. After incorporating cream, slowly whisk in butter, one piece at a time, continually whisking to emulsify all of the butter. Use immediately.

*When pouring over ice cream, sprinkle more sea salt as desired.

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