If there’s anything better than a big, melty scoop of caramel ice cream, I don’t know what it could be. On second thought, I take that back. How about a big scoop of caramel ice doused with lots of warm chocolate sauce and sprinkled with toasted pecans? To make this ice cream the most perfect caramel ice cream you’ll ever eat, it’s crucial to cook the sugar until it’s dark amber in color and as close to—but just shy of—burnt as possible. I call it “taking it right to the edge.” I like the flavor of the ice cream made with the larger amount of salt, but because some people are salt sensitive, the recipe says to start with less, then taste the custard and add more if desired. No matter how long it’s frozen, this caramel ice cream stays scoopably soft, a big relief to those of us who are irked by homemade ice cream that freezes rock-solid and delays immediate gratification.

　　

Ingredients

makes about 1 quart (1 liter)

　　1 cup (200 g) sugar

　　2 cups (500 ml) whole milk

　　1/4 to 1/2 teaspoon sea salt

　　1 cup (250 ml) heavy cream

　　5 large egg yolks

　　1/2 teaspoon vanilla extract

　　

Step 1

Spread the sugar in an even layer in a large, heavy-bottomed saucepan and cook over medium heat, without stirring, until the sugar begins to melt around the edges. Using a heatproof utensil, slowly drag the liquified sugar to the center and stir gently until all the sugar is melted. Continue to cook, stirring infrequently, until the caramel turns dark amber in color and begins to foam a bit. Remove from the heat and immediately add the milk. The caramel will bubble up vigorously, then the bubbling will subside.

　　

Step 2

Set the saucepan over low heat, add 1/4 teaspoon salt, and stir until almost all of the hardened caramel has dissolved into the milk. A few bits may remain, but don’t worry; they’ll melt later on.

　　

Step 3

Pour the cream into a medium bowl and set a mesh strainer across the top.

　　

Step 4

In a separate bowl, whisk the egg yolks, then gradually add some of the warm caramel mixture, whisking constantly as you pour. Pour the warmed yolks back into the saucepan. Cook over low heat, stirring constantly and scraping the bottom of the pan with a heatproof spatula, until the custard is thick enough to coat the spatula. Pour the custard through the mesh strainer into the heavy cream. Stir in the vanilla, then taste, and add up to 1/4 teaspoon more salt, if desired.

　　

Step 5

Set the bowl containing the custard over a larger bowl of ice water. Stir the custard until cool, then cover and refrigerate until thoroughly chilled.

　　

Step 6

Freeze in an ice cream machine according to the manufacturer’s instructions.

　　

Variations

Step 7

Although wonderful by itself, caramel ice cream is also a perfect base for mix-ins such as chopped chocolate or candy bars, bits of broken caramel, crumbled brownies, or toasted nuts. Stir in 1 to 2 cups (100 to 200 g) just after churning.

　　

Step 8

I often substitute 1 cup (240 g) of sour cream or crème fraîche for the cream in this recipe. If you use crème fraîche, be sure to cool and freeze the ice cream mixture within a few hours. If you leave it overnight, the crème fraîche’s culture may make the mixture too tangy.

　　Cooks' Note

　　Before preparing this recipe, see Caramelization Guidelines, page 265.

　　Ready for Dessert by David Lebovitz. Copyright © 2010 by David Lebovitz. Published by Ten Speed Press. All Rights Reserved.David Lebovitz lived in San Francisco for twenty years before moving to Paris. He baked at several notable restaurants before starting his career as a cookbook author and food writer. He's the author of four highly regarded books on desserts, and has written for many major food magazines, sharing his well-tested recipes written with a soupçon of humor. His popular, award-winning blog, www.davidlebovitz.com, entertains readers from around the world with sweet and savory recipes as he tries to unravel the complexities of living in Paris.