Subj : Freezer Friendly - 24 To : All From : Dave Drum Date : Mon Sep 19 2022 17:00:00 "Ice cream. A freezer full of ice cream is an amazing thing," wrote Pete Wells, when asked what freezer-friendly dish he likes to gift new parents. We’re pretty sure he meant ordering several pints (Jeni’s and Graeter’s are staff favorites), but some of Melissa Clark’s homemade salted caramel ice cream would feel like a real luxury. MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Salted Caramel Ice Cream Categories: I scream, Dairy, Desserts Yield: 6 servings 1 1/4 c Granulated sugar 2 c Heavy cream 1 c Whole milk 1/8 ts Fine sea salt 6 lg Egg yolks 1/4 ts Flaky sea salt In a medium pot over medium heat, melt 3/4 cup sugar with 3 tablespoons water, swirling skillet frequently, until sugar turns mahogany brown in color (it should be almost but not quite black). Add heavy cream, milk, remaining 1/2 cup sugar and the salt; simmer mixture until caramel melts and cream mixture is completely smooth. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon. Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight. Churn in an ice cream machine according to manufacturer’s instructions. Sprinkle flaky sea salt into base during the last 2 minutes of churning. Serve directly from the machine for soft serve, or store in freezer until needed. By: Melissa Clark Yield: About 1 1/2 pints RECIPE FROM: https://cooking.nytimes.com Uncle Dirty Dave's Archives MMMMM .... "God is a comedian playing to an audience too afraid to laugh." -- Voltaire --- MultiMail/Win v0.52 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12) .