As a kid, I used to suck on copious amounts of chocolate coins and wolf down bags of cadbury frogs. Chocolate was my main form of sustenance and life couldn’t get any better. But as time passes, you tend to go for more gourmet stuff. Hershey’s will impress you no more, and you wouldn’t give McDonald’s a second glance. Still, the times when you get bored, and you need something more than a lollipop, a more adult sweet comes to mind. Something caramel, buttery, and somewhat salty – Werther’s Original. It may just be a regular butterscotch candy, but when your sweet tooth sounds its alarm, it fits the bill perfectly.
While Werther’s may always have a place in our hearts, nothing beats a scoop of frozen goodness. It’s rich in flavor and tastes exactly like a Werther’s Original. And it’s so good, that it might kill you. It’s a salted butter caramel ice cream.
Salted Butter Caramel Ice Cream
makes 1 quart
2 cups (500 ml) whole milk, divided
1½ cups (300 gr) sugar
4 tablespoons (60 gr) salted butter
scant ½ teaspoon sea salt
1 cups (250 ml) heavy cream
5 large egg yolks
¾ teaspoon vanilla extract
1. To make the ice cream, make an ice bath by filling a large bowl about a third full with ice cubes and adding a cup or so of water so they’re floating. Nest a smaller metal bowl (at least 2 quarts/liters) over the ice, pour 1 cup (250 ml) of the milk into the inner bowl, and rest a mesh strainer on top of it.
2. Spread 1½ cups (300 gr) sugar in the saucepan in an even layer. Cook over moderate heat, until the edges begin to melt. Use a heatproof utensil to gently stir the liquefied sugar from the bottom and edges towards the center, stirring, until all the sugar is dissolved. (Or most of it—there may be some lumps, which will melt later.)
3. Once caramelized, remove from heat and stir in the butter and salt, until butter is melted, then gradually whisk in the cream, stirring as you go.
The caramel may harden and seize, but return it to the heat and continue to stir over low heat until any hard caramel is melted. Stir in 1 cup (250 ml) of the milk.
4. Whisk the yolks in a small bowl and gradually pour some of the warm caramel mixture over the yolks, stirring constantly. Scrape the warmed yolks back into the saucepan and cook the custard using a heatproof utensil, stirring constantly (scraping the bottom as you stir) until the mixture thickens. If using an instant-read thermometer, it should read 160-170 F (71-77 C).
5. Pour the custard through the strainer into the milk set over the ice bath, add the vanilla, then stir frequently until the mixture is cooled down. Refrigerate at least 8 hours or until thoroughly chilled.
6. Freeze the mixture in your ice cream maker according to the manufacturer’s instructions.