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Vanilla Bean Custard-Style Ice Cream with Sea Salt Caramel Sauce

Vanilla Bean Custard-Style Ice Cream with Sea Salt Caramel Sauce

Day 114


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.

South Mountain Creamery is a fun day trip for
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!

Vanilla Bean
Custard-Style Ice Cream

2 cups whole milk

2 cups heavy cream

1 whole scraped vanilla bean

1½ tsp. vanilla

Directions:

In a heavy saucepan over medium-low heat, whisk together
milk, cream, half of the sugar, salt, and the scraped vanilla bean (with pod).
Bring mixture JUST to a boil.
While this is heating, combine yolks and remaining ½ cup
sugar in bowl. Using a whisk, beat until pale and thick (you could use a hand
mixer on low as well, if you prefer).
Once the cream mixture has just come to a slight boil, whisk
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.
Pour mixture through fine mesh strainer, discarding vanilla
bean pod. Bring to room temperature. Stir in the vanilla extract. Cover and
refrigerate 1-2 hours or overnight.
Preparing according to your ice cream maker’s instructions.
Place in freezable containers and store in freezer at least 5 hours for solid
ice cream.
¼ cup water (use just enough that consistency when mixed
with sugar is like wet sand)
3 tbs. unsalted butter, cut into ½ inch cubes
In heavy saucepan, stir together sugar, salt, water, and
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.
Once the sugar mixture has a light amber color, take off of
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.
*When pouring over ice cream, sprinkle more sea salt as
desired.

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