Salted Caramel Ice Cream

I love to make ice cream…and I have a lovely machine that does it in under 50 minutes. For this sweet and salty treat, I use fleur de sel for the type of salt. I also prefer to use half and half because it makes the ice cream creamier and rich.

You must have an ice cream machine to make this yummy treat.

Salted Caramel Ice Cream – about 1 quart
1 1/4 cups sugar, divided
3 1/4 cups half and half, divided
1/2 teaspoon fleur de sel
1/2 teaspoon pure vanilla extract
3 large eggs

Heat 1 cup sugar in a dry 10-inch saute pan over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirl pan occasionally so sugar melts evenly, until it is dark amber.

Carefully add 1 1/4 cups half and half and cook, stirring, until all of caramel has dissolved. Transfer to a bowl and stir in sea salt and vanilla and cool to room temperature.

Meanwhile, bring remaining half and half, and remaining 1/4 cup sugar just to a boil in a small heavy saucepan, stirring occasionally.

Whisk eggs in a medium bowl, then add some half and half mixture in a slow stream, whisking constantly. Pour the mixture back into saucepan and cook over medium heat, stirring constantly with a wooden spoon, until custard coats back of spoon and do not let boil. Pour custard through a fine-mesh sieve into a large bowl, then stir in cooled caramel.

Chill custard, for 2 or 3 hours. Then freeze the custard in an ice cream maker according to directions, then transfer to an airtight container and put in freezer to firm up.

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