Salted Caramel Ice Cream

April 9, 2012 § 14 Comments

Well, yesterday was Easter.

(Way to state the obvious, Erika!)

It was pretty standard.  Easter, that is.  We went to church in the morning (got there 10 minutes late, as usual), drove to my great aunt’s house afterwards, did the annual easter egg hunt with my cousins (I scored the extremely sought-after Silver Egg!), sat down for a traditional Ukrainian Easter brunch (complete with kielbasa and babka), did some catching up, and then went home and crashed.

‘Twas a busy day.

Today was also a busy day.  Well, kinda.  I woke up at 8AM (I hate sleeping in.  I know, I’m weird.), ate breakfast, read blogs, went running, ate lunch, watched one  two  four episodes of How I Met Your Mother (I’m obsessed!), did some chores, ate dinner, and then hit up the movies with my two of my bestfriends.  We went to see 21 Jump Street which is crazyyy funny, by the way.

Oh and now I’m curled up on the couch with a bowl of Salted Caramel Ice Cream and my laptop.  Life is good!

Salted Caramel Ice Cream

Adapted from my Cake Batter Ice Cream (originally from Eagle Brand)

“Sweet and salty caramel-flavored ice cream with salted caramel swirls.”

Ingredients:

  • 2 cups cold heavy cream
  • 1 (12 ounce) can sweetened condensed milk
  • 1/3 cup milk (I used 1%.)
  • 2 teaspoons vanilla extract
  • ½ teaspoon sea salt
  • ½ cup salted caramel sauce, at room temperature (I used homemade, but you can also use store-bought!)

Directions:

  1. Empty the can of sweetened condensed milk, vanilla, and salt into the top of a double boiler with boiling water in the bottom part. (I just placed a metal mixing bowl over a medium pot.) Simmer over low-heat, stirring occassionally, for 1-1 ½ hours, stir-in milk, and allow to cool.
  2. In a stand mixer with whisk attachment, beat heavy cream on high-speed until it becomes stiff, approximately 2 minutes.
  3. Fold whipped heavy cream into the cooled condensed milk mixture.  Transfer to a container with a lid, drizzle with salted caramel sauce and freeze for 6+ hours.  Scoop into bowls, top with more salted caramel and sea salt and enjoy!

Yield:  6-8 servings

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