Salty Caramel Ice Cream
Yield: 1 qt of ice cream
 
Ingredients
  • 2 cups whole milk
  • 1 tablespoon plus 1 teaspoon cornstarch
  • 1½ ounces (3 tablespoons) cream cheese, softened
  • ½ teaspoon fine sea salt
  • 1¼ cups heavy cream
  • 2 tablespoons light corn syrup
  • ⅔ cup sugar
  • 2 teaspoons vanilla extract
Instructions
PREP
  1. Mix about 2 tablespoons of the milk with the cornstarch in a small bowl until smooth.
  2. Whisk the cream cheese and salt in a medium bowl until smooth.
  3. Mix the cream with the corn syrup in a measuring cup with a spout.
  4. Fill a large bowl with ice and water.
COOK
  1. In a 4-quart saucepan over medium heat, sprinkle about a tablespoon of the sugar into the bottom of the pan. Swirl the pan over the heat, lifting it slightly until it's melted. Sprinkle another tablespoon or so of the sugar and continue this process, swirl until melted, lift off heat, add more sugar, repeat. You want all the sugar to melt evenly, but you need to make sure it doesn't get too hot and burn. (You can also simply add ¼ cup of water to all the sugar and make your caramel this way if you're afraid of the the dry sugar technique, but I don't find it too hard!)
  2. When sugar is all melted and a dark amber color, remove from the heat and, stirring constantly, slowly add a bit of the cream and corn syrup mixture to the caramel: It will bubble up and pop so be careful. Stir until well combined, then add a little more and stir. Keep adding the cream a little at a time until all of it is incorporated.
  3. 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 gradually whisk in the cornstarch/milk mixture.
  4. Bring back to a boil over medium-high and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute. Remove from the heat.
CHILL
  1. Gradually whisk the hot milk mixture into the cream cheese until smooth and stir in the vanilla extract. Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.
FREEZE
  1. Churn in your ice cream maker according to instructions. When thick and creamy, spoon it into an airtight container and freeze in the coldest part of your freezer until firm, at least 4 hours.
Recipe by The Baker Chick at https://www.thebakerchick.com/salty-caramel-ice-cream/