Given my current obsession with Pinkberry's salted caramel frozen yogurt, coupled with the ever so unfortunate fact that they have replaced it with peanut butter, I surprise even myself that this ice cream sat untried in my book of clipped recipes for seventeen months.
It all nearly came to fruition at a thrown together cookout with new neighbor A and new friend A last weekend. I say "nearly" because I forgot to freeze the bowl of my ice cream maker and, my friends, I learned two lessons that night 1) it is impossible to make ice cream with a partially frozen bowl and 2) simply dumping ice into the bowl to help the process along will. not. work. (rather it creates a huge frozen mass of ice cubes that make the entire machine inoperable.)
Alas, we did what any three good, Southern girls would do when faced with the epic failure of a dinner party dessert. We turned the unfrozen mixture from the ice cream recipe into some pretty remarkable white russian-esque salted caramel cocktails complete with a salted rim! (One of the other A's even named them but sometime between then and now said name, along with the ingredients in our concoction, left my brain.)
The day after the cookout, I properly prepared the bowl and froze the remaining mixture as it was originally intended. Topped with coarse sea salt and an almond thin cookie, it was absolutely divine! And "light" as far as ice cream goes!
Cooking Light's Salted Caramel Ice Cream
3 1/2 cups 2% reduced-fat milk
3 large egg yolks
1 1/4 cups packed brown sugar
1/4 cup heavy cream
1 tablespoon butter
1/2 teaspoon sea salt
1/2 teaspoon flake salt (I used coarse sea salt)
1. Place milk in a medium saucepan over medium-high heat. Heat to 180° or until tiny bubbles form around edge of pan (do not boil). Place egg yolks in a large bowl; stir with a whisk. Gradually add half of hot milk to yolks, stirring constantly. Return yolk mixture to pan.
2. Combine sugar, cream, and butter in a large saucepan over medium heat; bring to a boil, stirring until sugar melts. Cook 3 minutes without stirring. Remove from heat; stir in sea salt. Gradually add caramel mixture to yolk mixture, stirring constantly. Return pan to low heat; cook until a thermometer registers 160°. Place pan in a large ice-filled bowl until completely cooled, stirring occasionally.
3.Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Drain ice water from freezer bucket; repack with salt and ice. Cover with kitchen towels, and let stand 1 hour or until firm.
4. Scoop about 1/2 cup ice cream into each of 10 dishes; sprinkle evenly with flake salt.
Note: On step 3 I simply used my electric ice cream maker per it's instructions (pour in mixture and turn on for 20 minutes.)
It's waaaaay too chilly down South today to be blogging about ice cream :-)
PS. The Bert Show's Big Thank You only has 40,000 of 400,000 targeted letters to our troops. Write one (or one hundred) today!!!