Salted caramel has become really popular in the past few years. It totally makes sense because the balance between sweet and salty is so satisfying. Obviously there are perfectly good store bought salted caramel ice creams available, but I wanted to see if I could make a more flavorful version and to be frank, I just wanted to see if I could make this deliciousness myself.
And if I'm allowed to brag, I think I did a great job.
¼ cup packed brown sugar
½ cup sugar
2 tablespoons butter
1 teaspoon fleur de sel
1 cup + 1 cup heavy cream
1 cup milk
4 egg yolks
1 vanilla bean
1 teaspoon vanilla extract
To start, you need to make a really delicious caramel. I think that a combination of regular white sugar and brown sugar is the best way to accomplish this. Brown sugar is just white sugar with a bit of molasses, which gives it a nuttier, warmer flavor.
bread pudding or as the soaking custard for french toast or hear me out, as a sauce to drizzle over ice cream. I know, I know! Ice cream base as a sauce for ice cream; am I crazy? But seriously, snag a spoonful and you'll be nodding your head in agreement.
This ice cream is soft and velvety and creamy and delicious. There's a distinct buttery toffee flavor from the caramel and the sea salt adds a nice balance. All in all, it's just awesome. My sister took a bite and went wide-eyed from the astonishment that something could be so delicious.
Check out those vanilla bean specks!