Welcome to the pasta and ice cream blog.
I’m thinking about calling it Autumn Thighs. It’s all about how to pack on weight during the summer to prepare yourself for the harvest and the long, hard winter. It’s the best way I can think of to teach my kids about Laura Ingalls Wilder. It’s a great idea.
Obviously strategic planning is not my strong suit. I’ve been sharing pasta and ice cream (and booze and brownies) lately because that’s what I’ve been eating. I don’t hear any complaints and I can’t imagine I would, because these are obviously two of the best foods in the world. Next up I will try to combine the two…errr…maybe not.
There are a few steps to making this ice cream, but altogether it happens pretty fast. I’m totally obsessed with Jeni’s method now (despite the use of corn syrup, it’s just a bit so I’m choosing to overlook it). I really urge you to buy the book to get every little bit of information and inspiration you can for your at-home ice cream experiments. (FYI – that’s an affiliate link back there, but I’ve only included it to make it so easy for you to buy this book, it’s the best!)
This salty caramel ice cream is rich. It’s like eating straight up spoonfuls of caramel. The salt helps take the edge off. I enjoyed this best with an extra sprinkling of Maldon sea salt. It was also amazing with a little leftover streusel and some waffle cone shards. I’m all about the extra texture and needing to chew the ice cream until your teeth hurt.
You know what else you need to chew? Pasta ice cream. Think about it.
Salty Caramel Ice Cream
- 2 cups whole milk
- 1 tablespoon cornstarch
- 1 teaspoon cornstarch
- 1 ½ ounces (3 tablespoons) cream cheese, softened
- ½ teaspoon fine sea salt
- 1 ¼ cups heavy cream
- 2 tablespoons light corn syrup
- ⅔ cup granulated sugar
- 2 teaspoons pure vanilla extract
- In a small bowl, mix 2 tablespoons of the milk with the cornstarch until smooth to make a slurry.
- In a medium bowl, whisk together cream cheese and salt.
- In a measuring cup with a spout, mix the cream and corn syrup.
- Fill a large bowl with ice and water.
- Heat the sugar in a large 4 quart saucepan over medium heat. Watch it carefully and do not walk away. Stand over it with a heatproof spatula but do not touch the sugar until there is a full layer of melted and browning liquid sugar on the bottom with a smaller layer of unmelted white sugar on top. When the edges of the melted sugar begin to darken, use the spatula to help bring them into the center to help melt the white sugar. Continue to stir and push the melted sugar around until completely melted and turns into an even amber color. When little bubbles begin to explode with dark smoke, allow the sugar to cook for another moment and remove it from the heat. Immediately but slowly add about ¼ cup of the cream mixture into the hot sugar, being careful to avoid it popping and spitting at you. Stir until incorporated, then add a bit more cream at a time, stirring, until fully incorporated.
- Return the pan to medium high heat and add the milk. Bring to a rolling boil and boil for 4 minutes. Remove from the heat and slowly whisk in the cornstarch slurry.
- Bring the mixture back to a boil over medium high heat and cook, stirring with a heatproof spatula, until thickened, about 1 minute. Remove from the heat and, if necessary, pour through a sieve.
- Gradually whisk the hot milk mixture into the cream cheese mixture until smooth. Pour the mixture into a 1-gallon ziploc freezer bag, seal, and submerge in the ice bath. Let stand, adding more ice as necessary, until completely chilled, about 30 minutes.
- Pour the mixture into your ice cream machine and process according to manufacturer’s instructions. Pack frozen ice cream in a storage container, press a piece of parchment directly against the surface, and seal with an airtight lid. Place in the coldest part of your freezer until firm, at least 4 hours.