The new issue of Kinfolk is in, and it's all about ice cream. Though summer days seem a long way off in Truckee, we can't help but think a bowl of something sweet and cold is just the thing to cure the winter doldrums.
Or, you could make your own.
Pick up a copy of Kinfolk at Bespoke, and a jar of handcrafted salt harvested on the Oregon Coast by Jacobsen Salt.
Then borrow your friend's ice cream maker (you know, the one with all the best kitchen gadgets) and try your hand at Salted Caramel Ice Cream. Visit Real Simple's blog for a helpful photo album of the whole process. Or, if caramel doesn't float your boat, there's a knockout recipe in Kinfolk for a tequila-infused lemon and sea salt combination.
Salted Caramel Ice Cream
by Real Simple Magazine
makes 1 quart
Ice cream maker
Heavy skillet or wok
1 cup sugar
1 1/4 cups heavy cream
1/2 teaspoon sea salt
1/2 teaspoon vanilla extract
2 cups whole milk
1 cup heavy cream
4 egg yolks
1/4 cup sugar
Make the caramel sauce:
- Heat sugar in a large heavy skillet over medium heat. Stir to sugar evenly.
- Continue to stir until the sugar starts to melt; then cook, stirring occasionally until the melted sugar turns a dark amber color.
- Carefully add cream and continue to cook, stirring until dissolved.
- Pour caramel into a separate bowl, stir in sea salt and vanilla. Set aside to cool to room temperature.
Make the custard:
- In a medium-size heat-proof bowl, whisk egg yolks until smooth. Once smooth, gradually whisk in sugar until the mixture is thick and pale yellow. Set aside.
- Combine milk and cream in a heavy sauce pan and cook over medium heat, stirring occasionally, until an instant read thermometer reads 170 degrees F.
- Remove milk and cream mixture from heat.
- Temper the egg yolks by having a friend pour a small amount of the hot milk mixture into the yolks while you whisk rapidly.
- Pour the tempered egg yolks into the milk and cream, and return to heat. Continue to cook until the custard thickens and the instant read thermometer reaches 185 degrees F.
- Remove the custard from the heat and pour through a fine mesh strainer into a clean bowl. - Let cool 5 minutes. Then mix in the caramel sauce you made earlier.
Make ice cream:
- Chill in an ice bath or in the refrigerator until completely cool.
- Freeze in an ice cream maker according to the manufacturers instructions.
- Once it’s out of the ice cream maker, store in an air-tight container and freeze for an additional 2 hours.