We all scream...

Ok, Ok.  Salted Caramel ice cream recipe(s).  I promised it, so here we go..

The first time I had this ice cream was at Jeni's in Columbus, OH, probably in 2008.  It was the best thing I had ever tasted...at least in the ice cream category.  

In 2011, I bought an ice cream maker. It's a Cuisinart basic one - you have to freeze the container (I just keep it in the freezer all the time).  If you are making more than one flavor, you'll want to have an extra container frozen, as well.  But I digress...

When Melissa Clark's recipe came out in the NY Times, I decided to make it. And it's about the only flavor I make, these days.

Here is Melissa's ingredient list as she wrote it, plus a link to the NYT cooking page where the whole recipe is, with step-by-step instructions.  There's also a link to download the NYTimes Cooking App, which I can't live without (and they don't pay me to say that).

BELOW this ingredient list is my adaptation, which uses less sugar, fewer eggs, and reverses the proportion of cream and milk.  Trust me, it is rich enough the way I make it. 

Salted Caramel Ice Cream
by Melissa Clark

Yield: About 1 1/2 pints
http://cooking.nytimes.com/recipes/1016626-salted-caramel-ice-cream

INGREDIENTS

1 ¼ cups granulated sugar
2 cups heavy cream
1 cup whole milk
⅛ teaspoon fine sea salt
6 large egg yolks
¼ teaspoon flaky sea salt (such as Maldon)

Download The New York Times Cooking App on the App Store. 

Rayna's Salted Caramel Ice Cream (makes 2 pints)

NOTE: The process is the same as in Melissa's recipe. The ingredient proportions are slightly different.

2/3 cup granulated sugar (+ 2 T to add later)
2 cups  whole milk
1 cup heavy cream
2 tsp vanilla
1/8 tsp kosher salt (or sea salt)
2 large egg yolks (you can use 3, but 2 work just fine for me)
1/4 tsp sea salt or kosher salt

I took these pictures and put the ice cream back into the freezer.  I am going to have a snack and go to bed.  Bad idea, but there it is!

Have fun with the recipe and let me know how you make out.