I haven’t had an ice cream maker in years but I haven’t lost the skill! This delicious ice cream is so rich that I freeze it in 1 cup separate cups because no one can eat more than that at one time!
Makes: about 2 quarts
4 Tbs. course kosher salt
Caramel: 1/2 c. granulated sugar
1/3 c. light corn syrup
1/4 c. purified water
1/4 c. + 2 Tbs. heavy cream
1/2 tsp. pure vanilla extract
Custard: 1 1/4 c. granulated sugar
2 3/4 c. heavy cream
1 c. whole milk
4 large eggs
3 Tbs. instant espresso powder
1/2 tsp. vanilla
In medium saucepan boil sugar, corn syrup and water over medium high heat, stirring, until sugar is dissolved. Boil mixture, without stirring, gently swirling pan, until a deep golden caramel. Remove pan from heat and carefully pour cream and vanilla down side of pan (mixture will vigorously steam and caramel will harden). Simmer mixture, stirring slowly and constantly until caramel is dissolved. Remove pan from heat and cool caramel at room temperature.
Meanwhile, in dutch oven, add custard sugar in an even layer and cook over medium heat until melted and yellow. Swirl pan as before until sugar is golden color. DO NOT LEAVE UNATTENDED. It will cook very quickly, in seconds once it’s ready. If you leave it alone, it will burn. As before, pour cream and milk down side of pan. Mix continuously until caramel is dissolved (it will harden) and mix is a nice light brown without lumps. Remove from heat. Scoop 1 cup of hot liquid and set aside.
In medium bowl, whisk eggs lightly. Then, continuously whisk, adding a small stream of reserved hot liquid until incorporated (tempering eggs). If you add the liquid too fast or too much, your eggs will become scrambled. No one wants scrambled eggs in their ice cream!
Once incorporated, slowly pour egg mixture back into dutch oven with remaining hot liquid and return to medium heat, stirring constantly until instant read thermometer reads 175 degrees. Turn off heat. Whisk in espresso powder and vanilla until dissolved.
In a medium bowl, pour hot custard base through fine mesh sieve, shaking sieve gently to release any clumps that may be left behind. Cover custard base and place in refrigerator for 3 hours or more.
Churn custard as directed by your ice cream maker’s manufacturing instructions. For me, I use a kitchenaid. Pour ice cream base over already stirring paddle and let churn 20 minutes or until creamy soft serve consistency.
Meanwhile, just before done, warm caramel drizzle in microwave for 20 seconds to loosen.
In glass 1-cup bowls, add 1/3 cup ice cream, drizzle with a swirl of caramel, sprinkle with kosher salt. Repeat until 1 cup ice cream in each bowl with layers.
Freeze in freezer for at least 8 hours. Enjoy!