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Salted Caramel Ice Cream - from Jean-Georges Vongerichten
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Cuisine: Dessert
At Market restaurant in the W Buckhead hotel, this ice cream (shown here with a lacy cookie) is sometimes served as an accompaniment to chef Jean-Georges Vongerichten's Molten Chocolate Cake (see separate recipe listing). If you don't want to make your own ice cream, you can sprinkle a little kosher salt onto store-bought caramel ice cream.
Hands on time: 20 minutes Total time: 4 hours and 20 minutes Serves: Makes about 1 gallon
Ingredients:
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16 egg yolks
1 quart (4 cups) heavy whipping cream
1 quart (4 cups) whole milk
1/2 vanilla bean, scraped
2 1/2 cups granulated sugar
1/2 cup water
2 1/2 teaspoons kosher salt
Instructions:
Put yolks into a medium bowl.
In a saucepan, bring cream, milk and vanilla beans and pod to a simmer, set aside. In a larger saucepan, combine sugar and water to the consistency of wet sand and cook to a dark caramel by stirring constantly. Very slowly pour cream mixture into caramel, being careful not to splatter. Cook on low until all caramel is melted. Temper the egg yolks by pouring about 1 cup of the hot cream mixture into the egg yolks, then whisking constantly. Return yolks to pot of caramel cream and cook until it coats the back of a wooden spoon. Strain and chill for at least 4 hours. Churn according to ice cream maker's manufacturers directions.
In a saucepan, bring cream, milk and vanilla beans and pod to a simmer, set aside. In a larger saucepan, combine sugar and water to the consistency of wet sand and cook to a dark caramel by stirring constantly. Very slowly pour cream mixture into caramel, being careful not to splatter. Cook on low until all caramel is melted. Temper the egg yolks by pouring about 1 cup of the hot cream mixture into the egg yolks, then whisking constantly. Return yolks to pot of caramel cream and cook until it coats the back of a wooden spoon. Strain and chill for at least 4 hours. Churn according to ice cream maker's manufacturers directions.
Notes:
Total time for this recipe includes chilling time and churning time, which may vary by brand of ice cream maker.
Nutrition:
Per 1/2-cup serving: 211 calories (percent of calories from fat, 61), 3 grams protein, 18 grams carbohydrates, no fiber, 13 grams fat (8 grams saturated), 151 milligrams cholesterol, 176 milligrams sodium.
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