Salted Caramel Butter Ice Cream, with Espresso.

Salted Caramel Butter Ice Cream, with Espresso

From David Lebovitz

Caramel Praline

½ white sugar

½ teaspoon fleur de sel

1. Spread the sugar in the bottom of a medium saucepan over medium-high heat. Line a baking sheet with a silicone mat or lightly oil.

2. Heat the sugar until it begins to melt, moving the melted sugar around to distribute the heat with a heatproof utensil. When all the sugar has melted, swirl the pan occasionally until the caramel becomes a deep amber in color, about 10 minutes total.

3. Remove caramel from heat and sprinkle with the salt. Pour onto prepared pan, tipping to spread the caramel. Let cool completely.

Ice Cream Base

2 cups whole milk

1 ½ cups white sugar

4 tablespoons salted butter

Pinch fleur de sel

1 cup heavy cream

5 large egg yolks

1 teaspoon pure vanilla extract

2 shots espresso (3oz.)

1. Spread the sugar in the bottom of a medium saucepan over medium-high heat.

2. Heat the sugar until it begins to melt, moving the melted sugar around to distribute the heat with a heatproof utensil. When all the sugar has melted, swirl the pan occasionally until the caramel becomes a deep amber in color, about 10 minutes total.

3. Remove caramel from heat and stir in the butter and salt, being careful as the caramel will bubble and steam vigorously. Whisk in the cream and vanilla. If the caramel hardens, return to a low heat and stir until melted. Stir in 1 cup of milk.

4. Whisk the yolks together and slow pour in a bit of the warm caramel, making sure not to scramble the eggs. Add all the caramel after the yolks have been tempered, and whisk to combine.

5. Return to the pan and cook, over low heat, stirring constantly with a wooden spoon until the mixture has thickened enough to leave a film on the back of the spoon, about 5-8 minutes.

6. Remove custard from heat and pour through a fine mesh strainer into another bowl with the remaining 1 cup of milk and espresso. Let the mixture cool completely before freezing according to the manufacturers directions. In the last minutes of churning, add the shattered caramel praline.

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