Salted Caramel Ice Cream

Katy Purwin and Christine Cochran showed us how to make Salted Caramel Ice Cream on this weeks Weekend Kitchen.  Here are the ingredients and directions. 

Ingredients:

• 1.5 c whole milk
• 2 c heavy whipping cream
• 6 egg yolks
• ½ cup turbinado sugar
• 1.5 tsp sea salt
• 1 vanilla bean

 Directions:

1. Scrape seeds from vanilla bean.  In a small saucepan, simmer the milk, cream, vanilla bean and seeds.
2. Heat a large, wide-bottomed saucepan and sprinkle roughly half the sugar on the bottom.  The sugar will slowly start to melt and turn brown, keep sprinkling more sugar over it until you have incorporated all of it. Stir with a wooden spoon until nicely caramelized, being careful not to burn it.  Remove from heat.
3. Remove vanilla bean from milk mixture and slowly whisk half mixture into the caramel (this will bubble.)  Keep whisking until bubbles disappear and add the remainder of the milk.  If caramel chunks remain on the bottom of the pan, stir over heat until melted.
4. Temper the caramel mixture into the egg yolks. Pour mixture into the saucepan and thickened mixture coats the back of a wooden spoon, being careful to not overcook.   
5. Strain the ice cream base into a clean bowl and refrigerate overnight.  Freeze in an ice cream maker according to manufacturer's instructions.