Have you ever been intimidated to make ice cream from scratch? I know I was!
Let me just tell you... it is really easy and sooo worth it. The flavor is incredible and there are no nasty preservatives added. Every flavor in Bi Rite Creamerys book Sweet Cream and Sugar Cones is exceptional. In this post I am going to show you step by step with pictures how to make this salted caramel amazingness. You can purchase the book by clicking below! (worth every penny)
Ok to begin you will need the ingredients (listed in full recipe below) of: Heavy Cream, 1 % Milk (organic), Egg Yolks (organic cage free if possible), Sugar, and Salt. Most people have this in their home anyway!
I first want to admit that I am a salted caramel addict. I would eat a salted caramel burger if there were such a thing. When I saw this recipe in the book I couldn't wait to try it..... BUT I saw that I had to make the caramel myself and thought... forget it-it's way to hard! Boy was that such a dumb assumption. Here is the first step to making your caramel.
You place it in the skillet (2tbs at a time) and you let it melt at medium high heat. When it melts and becomes liquid you will add more. I like to see it turn into a light amber color like you see below.
You just keep adding all the sugar until it becomes caramel!
Once the caramel becomes a dark mahogany color, remove it from the heat and slowly pour the cream into the pan. You will see below it looks like a sticky hard caramel sculpture in cream. Well it is exactly that. You want to keep the heat at low- medium and keep stirring until the caramel melts into the cream. This took maybe 5 minutes.
Once the caramel mixture is smooth you will want to stir in the milk and salt and put the mixture over medium high heat. When it approaches a bare simmer, reduce the heat to medium. In medium proof bowl prepare your egg yolk/sugar mixture (I like to do this beforehand so it is ready to go..... or I make my husband do it :)
Carefully scoop out about 1/2 cup of the hot cream mixture and whisk it into the egg mixture. Add more and more cream until half is gone from the skillet and then dump the rest back into the skillet and continue to stir.
Cook the mixture of medium heat, stirring constantly, until it is thickened. Once it can coat the back of the spatula you can remove it (usually 1-2 minutes).
You want to have an ice bowl already prepared and then a strainer ready to go so you can pour your mixture directly through the strainer into the bowl.
I let it sit in the ice bath for about 20 minutes and then I cover it and put it in the fridge overnight. You can do this recipe and let it cool for just two hours in the fridge but I find with the salted caramel it is best to do 24 hours before. I love it this way because then when you have people over you just bust it out and put it in the machine!
Ok when you are ready to make your ice cream (this is the fun part) pull out your awesome machine! I love this Cuisinart ice cream maker and it does not break the bank. You can purchase one BY CLICKING BELOW.
You just throw the batter in and turn it on. Make sure to keep your actual spinner bowl in the back of the freezer at all times! This way its ready to go whenever you want to make ice cream!
And there you have it.... step by step instructions on how to make Bi Rite Creamery Salted Caramel Heaven.... Ohh I meant Ice Cream. Here is the full recipe below so you can print it out. Don't forget to SUBSCRIBE right below for more amazing recipe how tos like this one. You can also follow me on pinterest and instagram!
- 1 3/4 cups heavy cream, at room temperature
- 3/4 cup granulated sugar
- 3/4 cup 1% or 2% milk
- 1 teaspoon kosher salt
- 5 large egg yolks
For the Caremel: Set the measured cream by the stove so it's at hand when you need it. Measure out 1/2 cup of the sugar and keep near the stove; you'll use this for the caramel (the rest will go in with the yolks). Put 2 tablespoons of the sugar for the caramel in a heavy stainless steel pan over medium-high heat. When the sugar is melted around the edges and starts to turn amber in places (about 2 minutes), stir the mixture gently and add another 2 tablespoons sugar to the pan.
Continue to add the rest of the 1/2 cup sugar, 2 tablespoons at a time, stirring frequently and allowing most of the sugar to melt before you add more. Watch carefully as the sugar darkens, stirring gently to help it melt evenly.
When the caramel becomes a dark mahogany color, remove the pan from the heat and immediately pour the cream slowly into the pan. (It will steam and bubble up, so wear oven mitts and be very careful to avoid splatters and steam burns.) When the bubbling subsides, gently stir to blend the cream completely into the caramel. If you have lumps of hardened caramel in your pan, simply put the pan over low heat and stir until the caramel is melted.
For the Base: Once the caramel is completely smooth, stir in the milk along with the salt and put the pan over medium-high heat. When the mixture approaches a bare simmer, reduce the heat to medium.
In a medium heatproof bowl, whisk the yolks just to break them up, then whisk in the remaining 1/4 cup sugar. Set aside.
Carefully scoop out about 1/2 cup of the hot cream mixture and, whisking the eggs constantly, add the cream to the bowl with the egg yolks. Repeat, adding another 1/2 cup of the hot cream to the bowl with the yolks. Returning to the pan of cream on the stove, use a heatproof spatula to stir the cream as you slowly pour the egg and cream mixture from the bowl back into the pan.
Continue to cook the mixture carefully over medium heat, stirring constantly, until the mixture is thickened, coats the back of a spatula, and leaves a clear mark when you run your finger across it, 1 to 2 minutes longer.
Strain the base through a fine-mesh strainer and into a clean container. Set the container into an ice bath, wash your spatula, and use it to stir the base occasionally until it is cool. Then cover base with plastic wrap and refrigerate for at least 2 hours or overnight.
Freeze the Ice Cream: When the base is completely chilled, freeze in your ice cream machine according to the manufacturer's instructions. While the ice cream is churning, put the container you'll use to store the ice cream into the freezer. Enjoy right away, or for a firmer ice cream, freeze for at least 4 hours.