As Fall is in full swing here is a great ice cream flavor to enjoy the season of eating.
Ingredients (adapted from Jeni's Splendid Ice Cream)
3/4 cup of sugar for caramel
1/4 cup of sugar for ice cream base
1/2 teaspoon of sea salt
1 1/2 cups of whole milk
1 1/2 cups of heavy cream
2 ounces of cream cheese (softened)
1 table spoon and 1 teaspoon of cornstarch
1 1/2 teaspoon of light corn syrup
In a large bowl whisk the cream cheese set aside to pour the ice cream batter in later. In a small bowl combine the corn starch with 2 tablespoon of the milk to create slurry, you'll use the slurry to thicken the ice cream base toward the end of cooking.
In a large bowl fill with half way with ice cubes and add a cup or two of water to create an ice bath.
In a medium size sauce pan you will caramelize the sugar. This will be a dry method where you don't add any water to the sugar. You simply place the sugar in the sauce pan over medium high heat. The sugar will begin to melt and caramelize between 5-8 minutes. I like to use a wooden spoon to stir the sugar and make sure everything dissolves and turn a golden brown.
Once the caramel has reached golden golden brown take off the heat and slowly add your heavy cream. The hot caramel will bubble wildly but continue stirring the heavy cream and then return back to the heat. Add the rest of the milk, corn syrup and sugar and bring to the ice cream base to a slow boil. Add the corn starch slurry to thicken the ice cream base and let it boil for 2-3 minutes and then pour the mixture into the large bowl with the cream cheese. Stir the ice cream base, sea salt and cream cheese until everything has dissolved.
Place the ice cream base and the bowl over the ice bath and let it sit for 30-40 minutes. Then cover the ice cream base and refrigerate for at least 4 hours before churning in our ice cream maker. Let the ice rest in the freezer for at least 4 hours before serving.
Thanks for stopping by and let me know if you have any question.