This rich, buttery ice cream is the perfect blend of sweet with a hint of salty. Try it between Peanut Butter–Chocolate Icebox Cookies (page 129) or Brownie Cookies (page 131).

　　

Ingredients

Makes 2 quarts

　　2 1/4 cups sugar

　　6 tablespoons unsalted butter

　　1 teaspoon salt

　　1 1/2 cups heavy cream

　　3 cups whole milk

　　8 large egg yolks

　　2 teaspoons pure vanilla extract

　　

Step 1

To make the caramel, combine 1 1/2 cups of the sugar with 1/4 cup water in a medium-size heavy-bottomed pot over medium heat and cook until the mixture turns a golden amber, about 6 minutes. Remove from the heat and carefully stir in the butter and salt (the mixture will bubble and sputter vigorously). Slowly stir in the cream and milk and return to the heat. Whisk until the mixture is smooth and any bits of caramel have dissolved.

　　

Step 2

Whisk the egg yolks with the remaining 3/4 cup sugar in a large bowl. Temper the yolks by slowly drizzling 1 cup of the hot caramel mixture into the bowl while whisking vigorously. Slowly pour the tempered eggs into the pot of caramel and continue to cook, mixing constantly, until the mixture begins to thicken, coats the back of a metal spoon, and reaches 170°F on an instant-read thermometer (note that the mixture can easily overcook and curdle, so be sure not to bring the mixture to a boil). Strain the mixture into a bowl and stir in the vanilla until fully incorporated.

　　

Step 3

Refrigerate until fully cool before following your ice-cream maker’s manufacturer’s suggestions for freezing.

　　Reprinted with permission from The Meatball Shop Cookbook by Daniel Holzman and Michael Chernow with Lauren Deen. Copyright © 2011 by Daniel Holzman and Michael Chernow; photographs copyright © 2011 by John Kernick. Published by Ballantine Books, an imprint of The Random House Publishing Group. All Rights Reserved.Daniel Holzman is executive chef at The Meatball Shop. He is an alum of Le Bernadin, San Francisco's Fifth Floor, and Aqua, among other highly acclaimed restaurants. He attended the Culinary Institute of America, where he received a full scholarship from the James Beard Foundation.Michael Chernow runs the front-of-house operations and the beverage program at The Meatball Shop. He has worked extensively in restaurants in New York and Los Angeles. He is a graduate of the French Culinary Institute, where he earned degrees in culinary arts and restaurant management. He and Holzman met as teenagers when they worked together as delivery boys at the New York vegan restaurant Candle Café. Needless to say, the vegan thing didn't really stick.Lauren Deen is the author of the New York Times bestselling Cook Yourself Thin series and Kitchen Playdates. She is an Emmy award—and James Beard award— winning television producer and director. She is currently executive producer of food(ography) on the Cooking Channel.