- 1 1/4 tsp fleur de sel
- 3 C Ice Cream Base, very cold
- 1/2 C Perfect Ice Cream Caramel
Combine ¼ C water and the fleur de sel in a small saucepan, set it over mediumheat, and cook, stirring, just until the salt has completely dissolved, less than 1 minute. Let it cool to room temperature.
Put the ice cream base and the salt mixture into a bowl and whisk to combine. Pour the mixture into an ice cream maker and turn on the machine. Churn just until the mixture has the texture of soft-serve.
Put the caramel in a warm place or warm it in a small saucepan over very low heat just until it’s drizzleable, but not so warm that it’ll melt the ice cream.
Quickly alternate spooning layers of the ice cream and drizzling on the generous spiral of caramel in freezer-friendly containers.
Cover with parchment paper, pressing it to the surface of the ice cream so it adheres, then cover with a lid. It’s okay if the parchment hangs ove rhte rim. Store it in the coldest part of your freezer until firm, at least 6 hours.
PERFECT ICE CREAM CARAMEL
- 1 1/2 C granulated sugar
- 1/4 C light corn syrup
- 1 1/4 C heavy cream
- 2 Tbsp unsalted butter, cut into several pieces
- 1/2 tsp kosher salt
Combine the sugar, corn syrup, and the ¼ C water in a medium saucepan, and stir until all of the sugar looks wet. Cover, set the pan over medium-high heat, and cook, stirring occasionally, until the sugar has completely melted, about 3 minutes.
Continue to cook, covered but this time without stirring, until the mixture has thickened slightly, about 3 minutes. Remove the lid and continue cooking, without stirring but paying close attention, until the mixture turns the color of dark maple syrup, about 5 minutes more.
Take the pan off the heat and immediately and gradually pour in the cream, going slowely at first and then speeding up to a nice steady stream, whisking as you pour.
Pour the pan over medium-high heat again. Attach a candy thermometer to the side of the pan. Let the mixture simmer away, stirring it occasionally, until it registers 230 F on the thermometer, about 3 minutes. Take the pan off the heat and add the butter and salt, stirring slowly but constantly until the butter has completely melted.
Let the caramel cool to room temperature, then use it right away or transfer it to an airtight container and refrigerate it for up to 2 weeks. Separation is totally normal; just make sure to stir the caramel well before using it.
Salt and Straw