Salted caramel ice cream

2 cups whole milk
1 tbsp cornstarch
3 tbsp (1 1/2 oz) cream cheese, softened
1/2 tsp fine sea salt
1 1/4 cups heavy cream
2 tbsp light corn syrup
2/3 cup sugar
2 tsp vanilla extract

In a small bowl, mix 2 tbsp milk with cornstarch to make a smooth slurry. Set aside. In a separate (medium) bowl, whisk cream cheese and salt until smooth. In a measuring cup with a spout, mix the cream with the corn syrup.
Heat the sugar in a 4-quart saucepan over medium heat until melted and golden amber in color (to do this effectively, add the sugar and then don’t touch with a spatula until there is a full layer of melted and browning liquid sugar on the bottom with a small layer of unmelted white sugar on top. When the melted sugar edges start to darken, use the spatula to push the edges to the center to help everything finish melting. When little bubbles begin to explode with dark smoke and it is the color of an old penny, wait one moment and then remove from heat.)
Once caramel is removed from heat, stir constantly and add a bit of the cream/corn syrup mixture to the caramel (beware–it will fizzle and pop!). Keep adding the cream a little bit at a time until it is all incorporated.
Return the pan to medium-high heat and add the milk. Bring mixture to a rolling boil and boil for 4 minutes. Remove from heat and whisk in the cornstarch slurry. Bring the mixture back to a boil over medium-high and cook for 1 minute until slightly thickened, stirring with a heatproof spatula. Remove from heat. Pour the mixture into the cream cheese until smooth. Cool in the fridge for at least three hours or overnight.
Pour liquid into ice cream maker and churn according to manufacturer instructions. Pack ice cream into storage container, press a piece of parchment paper directly against the surface, and seal with an airtight lid. Freeze until firm, at least 4 hours.

Recipe from the


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