No longer does caramel have to be relegated to the topping category when it comes to ice cream. In this recipe caramel candies or chunks cut from a caramel block are turned into a salted caramel sauce, stirred into a rich custard base, and finally churned into smooth, creamy ice cream.
In a medium saucepan set over medium-high heat, bring the milk, 1 cup (227g) cream, and sugar just to a boil, stirring occasionally.
In a medium bowl, whisk the eggs until frothy.
Slowly add half the hot milk/cream mixture to the eggs, whisking constantly; then pour this mixture back into the saucepan.
Cook the custard over medium-low heat, stirring constantly, until it thickens enough to coat the back of a spoon; it should never come to a boil. When thick enough, the custard should register 170°F on a digital thermometer.
Pour the custard through a fine-mesh strainer into a large bowl (a metal bowl is best). Set it aside.
Wash and dry the saucepan, and add the caramel, remaining 1/4 cup (57g) cream, salt, and vanilla.
Warm the mixture over medium-low heat, stirring to help soften the caramel. Cook and stir until completely smooth.
Stir the warm caramel into the warm custard completely, leaving no streaks.
Cover the surface of the custard mixture with a piece of plastic wrap and refrigerate until chilled throughout, at least 4 to 6 hours or up to overnight.
Freeze the custard in an ice cream maker according to the manufacturer’s instructions.
Transfer the finished ice cream to an airtight container and place it in the freezer until ready to serve.
