I got an ice cream maker awhile back – I tried it a couple times and made some decent ice cream. However – when I made this delicious treat, it finally paid off – in sweet, salted caramel spades.
I first got wind of this recipe from Tommy over at Egg Me On. I had been looking for a good ice cream recipe ever since I got this really cool ice cream maker. We made an initial batch of vanilla and then several weeks later I made a batch of homemade blueberry. The vanilla was pretty good – the blueberry had a really cool purple color, but not much blueberry flavor. It tasted like purple vanilla ice cream. Which is fine, I guess. If you’re Prince.
But I’m wanting to branch out and make some really funky flavor combinations. This salted caramel recipe – while not so much funky as just plain delicious – has shown me how freaking GOOD homemade ice cream can be. It’s made me all the more excited to try new flavors and come up with some interesting combinations.
If you need a delicious treat to eat by the pool, or to help enjoy the summer. Or to help beat the heat.
Or just a comforting treat for when you’re watching sad youtube videos and crying by yourself. Seriously, this ice cream can become your best friend.
- 2 cups whole milk
- 1 tbsp + 1 tsp cornstarch
- 3 tbsp softened cream cheese
- ½ tsp sea salt
- 1 ¼ cups heavy cream
- 2 tbsp light corn syrup
- 2/3 cup sugar
Start by mixing about 2 tablespoons of the milk with the cornstarch in a bowl to make a smooth slurry. Whisk the cream cheese and salt in a large bowl until smooth. Then mix the cream with the corn syrup in a measuring cup with a spout.
Heat the sugar in a saucepan over medium heat until it’s melted and golden amber in color. Keep an eye on the sugar, as it can burn quickly. Stir using a heatproof spatula. Remove the pan from the heat and slowly stir in a small amount of the cream and corn syrup mixture. It will fizzle and pop, so be careful. Continue stirring in the cream and corn syrup mixture until it’s all incorporated.
Return the pan to the heat and add the milk. Bring to a rolling boil and boil for 4 minutes. Remove the pan from the heat and gradually whisk in the cornstarch slurry. Place the pan back on the heat again and cook over medium-high heat, occasionally stirring with a spatula, until slightly thickened, about 1 minute. Then gradually whisk the hot caramel mixture into the cream cheese and salt until smooth. Cover with plastic wrap and chill in the refrigerator for at least 1 hour or until cold.
Place the mixture into your ice cream maker and freeze according to the machine’s instructions. Most machines take 20 to 40 minutes to make ice cream. When the ice cream is thick and creamy, place into a freezer-safe container (with piece of parchment paper between the ice cream and the lid) and let it harden for a few hours. Let it sit at room temperature for a few minutes before scooping, and then eat.