Salted Caramel Ice Cream

Recipe from Nicole Kaplan

Adapted by Christine Muhlke

Total Time
About 15 minutes, plus overnight freezing
Rating
5(27)
Notes
Read community notes

This recipe came to The Times in 2006, near the start of the trend that by 2010 had brought salted caramel onto seemingly every fourth restaurant menu in the city of New York. It was adapted by Christine Muhlke from the work of Nicole Kaplan, then the pastry chef at Eleven Madison Park, and it is excellent. When serving, which you should do alongside Ms. Kaplan's caramel cakes if you can, add another pinch of fleur de sel over the top as a flavor-rousing finish. “Salt,” Ms. Kaplan said at the time, “just makes it more. . .caramelly.” —Christine Muhlke

Featured in: The Way We Eat; Salt with a Deadly weapon

Learn: How to Make Ice Cream

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Ingredients

Yield:Makes about 1 quart
  • ¾cup plus ½ cup sugar
  • 2teaspoons light corn syrup
  • 2cups cream, preferably organic
  • 2cups whole milk
  • 10egg yolks
  • ½teaspoon fleur de sel, plus more for serving
Ingredient Substitution Guide
Nutritional analysis per serving (14 servings)

242 calories; 16 grams fat; 9 grams saturated fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 22 grams carbohydrates; 0 grams dietary fiber; 21 grams sugars; 3 grams protein; 101 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place ¾ cup sugar and the corn syrup in a heavy-bottomed saucepan. Do not stir. Cook over medium-high heat to a dark caramel, swirling as it begins to brown to distribute the sugar. Deglaze with the cream; then slowly add the milk. The caramel will harden. Bring to a boil, then simmer, stirring, just until the caramel has dissolved.

  2. Step 2

    In a large bowl, whisk together the remaining sugar, yolks and fleur de sel. Whisk a little caramel cream into the egg mixture to temper, pour the egg mixture into the remaining caramel cream and mix. Strain the mixture through a fine-meshed sieve. Cool completely, preferably overnight, then freeze in an ice-cream maker.

  3. Step 3

    Serve with the caramel cakes and sprinkle both with fleur de sel.

Ratings

5 out of 5
27 user ratings
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Cooking Notes

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Rodger

Be careful on the caramelizing step. I put my burner on medium-high and the sugar started blackening before all of it melted & could be swirled around. Most other recipes call for using medium heat which I'll do if I try this recipe again.

Roberta

Suggestions for 10 3gg whites?

Emily R.

You could make angel food cake; or meringues or a pavlova; or 2-3 egg white omelets. You can also freeze egg whites.

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Credits

Adapted from Nicole Kaplan at Eleven Madison Park, New York

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