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Salted Caramel Ice Cream

Salted Caramel Ice Cream

Serves: Makes about 1 gallon

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16 large egg yolks
4 cups heavy cream
4 cups whole milk
1/2 vanilla bean, seeds scraped and pod reserved
1/2 teaspoons kosher salt
2 1/2 cups sugar
1/2 cup water


In a medium bowl, whisk the egg yolks until smooth.

In a large saucepan, bring the cream, milk, vanilla bean seeds, vanilla bean pod and salt to a simmer. 

In a second large saucepan, place the sugar and water over medium-high heat. Cook, stirring constantly, until the sugar melts and turns to a dark amber color. Very slowly pour the cream mixture into caramel, being careful not to splatter. Reduce the heat to low and continue to cook, stirring, until the caramel has melted into the cream mixture. 

While whisking constantly, slowly pour about 1 cup of the cream mixture into the egg yolks. Return the yolk mixture to the caramel mixture and place over medium heat. Cook, stirring constantly, until the mixture is thick enough to coat the back of a wooden spoon.

Strain the mixture through a fine mesh strainer set over a large bowl. Cover and chill until very cold, at least 4 hours. Churn in an ice cream maker according to the manufacturer's directions. Place in a storage container and freeze until hard and scoopable. Serve.


Per 1/2-cup serving: 211 calories (percent of calories from fat, 61), 3 grams protein, 18 grams carbohydrates, no fiber, 13 grams fat (8 grams saturated), 151 milligrams cholesterol, 176 milligrams sodium.

About the recipe

Recipe courtesy of chef Jean-Georges Vongerichten.