Salted Caramel Ice Cream

14 Aug

Why did nobody tell me how easy it is to make ice cream at home? It is notably easier when you have an ice cream maker, which I happily got as a wedding present. I was skeptical it would work, but I can unreservedly say the Gent and I made the best ice cream we’ve ever had with the KitchenAid ice cream attachment and the first recipe that comes up on the internet when you google “salted caramel ice cream.”

Ours might better be called “almost burned caramel,” since we really wanted to go there. Witness the incredible color change:

Ho hum sugar in a hot pan

Ho hum sugar in a hot pan

Whoah, it really is working!

Whoah, it really is working!

Almost done...

Almost done…

Oh heck yes that's done.

DONE. Riding the fine line between deep caramel goodness and nearly ruined.

Cooling in a bowl

Cooling in a bowl

We then made the custard base, during which the Gentleman discovered that ice cream has egg yolks (yes, even the beloved Ben and Jerry’s). He thought he would refuse to eat it, but then when he tasted it, reluctance melted away in creamy bites.

Custard base

Custard base

Mixing the two together was a lovely sight.

Tasted as good as it looks.

Tasted as good as it looks.

That mixture then chills for hours in the fridge.

Dude. Chill. (Because we want to eat you soon.)

Dude. Chill. (Because we want to eat you soon.)

We were visiting my parents, so we put the ice cream attachments on the beautiful raspberry-colored KitchenAid we got her for Mother’s Day about a year ago. I love this color so.

This churns for about 30 minutes

This churns for about 30 minutes

The result was unbelievable. Smooth and creamy, deeply caramelized sugar.

Straight out of the ice cream maker

Straight out of the ice cream maker

If you want less of a melty custard texture, and more of a proper frozen ice cream – both are pretty fantastic – you then let the ice cream set up in the freezer for a few hours.

Hello, I am perfection.

Hello, I am perfection.

You best believe a new batch of this is going to be made soon!

5 Responses to “Salted Caramel Ice Cream”

  1. Tara Dairman August 14, 2013 at 2:32 pm #

    Ha–I just made ice cream with eggs for the first time last week myself! I had made all-dairy versions before (a long time ago, with a different ice cream maker), but never tried the custard kind. Like the Gent, I was wary, but it turned out to be tastier and not as difficult as I thought.

    I’ve heard great things about the KitchenAid attachment (and, agreed, that maroon shade is lovely!), but currently am working with an off-brand machine I picked up for $3 at Goodwill. My ice crystals came out too big, but maybe next time I’ll let it churn longer than 30 minutes.

    Anyway, congrats on your success! :)

  2. Karen G August 25, 2013 at 10:16 am #

    This is great! We’ve registered for the Kitchen Aid plus ice cream attachment and I have my fingers crossed. Homemade ice cream would be a delight in south Florida! You are a total encouragement to me!!

    • Julie August 26, 2013 at 8:26 pm #

      Omgeee it’s foolproof! I was amazed. You just can’t have any fear. Dive right in!

  3. gusto&grace August 26, 2013 at 6:19 pm #

    I love my kitchenaid ice cream attachment. I made some marshmallow ice cream with rice krispie treat pieces last week, but my favorite has been homemade chocolate hazelnut.

    • Julie August 26, 2013 at 8:23 pm #

      Ooh a Rice Krispie treat ice cream! That gets my brain whirring!

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