When the outdoor temps soar, I love to dip into a bowl of ice cream! And one of my faves is a great representation of balancing flavors — sweet, salt, bitter! How many ways can you ay YUMMM!!???
There are some alternative ways to put this all together, adding dulce de leche to the ice cream base before freezing, swirling the dulce de leche into the finished frozen ice cream, then chilling further, or simply spooning the dulce de leche over the ice cream just before serving.
salted caramel ice cream
- 1 cup dark brown sugar
- 2 cups whipping cream
- 1 cup whole milk, or buttermilk
- ½ teaspoon vanilla extract
- ½ teaspoon flaky sea salt such as Maldon or kosher sea salt
- 2 tablespoons caramel liqueur or bourbon (optional)
- 1 recipe dulce de leche
Whisk together the sugar, cream, milk, vanilla extract and salt in a large bowl. Chill; until VERY COLD, 3 to 6 hours.
Freeze ice cream base mixture in ice cream maker, following manufacturer’s instructions (it will still be quite soft), then transfer to an
airtight container and place in freezer to firm up.
*Stir in cooled dulce de leche, or for swirl ice cream, wait and swirl dulce de leche in after freezing.
I like to top with a little more dulce de leche and a sprinkle of crystal sea salt.
Makes about 1 quart.