John’s Salted Caramel Ice Cream

Dude, this ice cream is like crack. Plus John winged it without a recipe and used up the rest of my leftover caramels in the process. Recipe by John.

 2 Cups Heavy Cream

1 Cup Milk

1/2 Cup Sugar

4 Egg yolks

1/2 – 1 tsp vanilla

1/4 – 1/2 cup leftover salted caramels

Melt caramels in pot, stirring to avoid scorching, when they reach a mostly liquid consistency, add 1/2 – 1 cup of heavy cream, stirring until well mixed.

Pour this mixture into a large bowl.

Pour rest of cream, milk, and sugar into pot, and heat thoroughly, stirring until all sugar is dissolved and mixture is right before boiling.

Pour from pot to bowl containing egg yolks, constantly stirring.

Immediately return milk and yolk mixture to pot and heat.

STIR CONSTANTLY at medium / medium-high heat until mixture coats the back of a spoon.

Once you have a consistant custard, strain mixture (to remove cooked egg bits) into earlier cream / caramel mixture.

Add vanilla and stir.

Cool this mixture in ice bath / fridge / preferred method for a few hours.

Follow your ice cream maker’s instructions to make awesome salted caramel ice cream. (I whipped at a higher setting for a while, and then moved back down to a lower setting).

* Note: If you don’t have a lot of leftover caramels at home you can approximate your own, by melting sugar in a pot, adding milk / cream for the right consistency and adding a large flaked salt towards the end. Warning: you will scorch your tongue trying to taste the faux caramel from the pan while trying to get the flavor right.

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