Vanilla Bean Custard-Style Ice Cream with Sea Salt Caramel Sauce
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.
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.
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!
Custard-Style Ice Cream
2 cups whole milk
2 cups heavy cream
1½ tsp. vanilla
milk, cream, half of the sugar, salt, and the scraped vanilla bean (with pod).
Bring mixture JUST to a boil.
sugar in bowl. Using a whisk, beat until pale and thick (you could use a hand
mixer on low as well, if you prefer).
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.
bean pod. Bring to room temperature. Stir in the vanilla extract. Cover and
refrigerate 1-2 hours or overnight.
Place in freezable containers and store in freezer at least 5 hours for solid
with sugar is like wet sand)
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.
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.