Makes about1 qt
- Active time:30 min
- Start to finish:4 hr
August 2009
It might seem odd to describe something cold—ice cream—as sultry, but there is no denying genuine come-hither appeal. Based on a traditional candy from Brittany (and a favorite flavor pairing among French and American chefs), the combination of salty and sweet exerts an almost primordial pull, and cream, milk, and eggs provide lush, luxurious texture.
-
1 1/4
cups
sugar, divided
-
2 1/4
cups
heavy cream, divided
-
1/2
teaspoon
flaky sea salt such as Maldon
-
1/2
teaspoon
pure vanilla extract
-
1
cup
whole milk
-
3
large eggs
-
Equipment:
an ice cream maker
-
Heat 1 cup sugar in a dry 10-inch heavy skillet over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling skillet occasionally so sugar melts evenly, until it is dark amber.
-
Add 1 1/4 cups cream (mixture will spatter) and cook, stirring, until all of caramel has dissolved. Transfer to a bowl and stir in sea salt and vanilla. Cool to room temperature.
-
Meanwhile, bring milk, remaining cup cream, and remaining 1/4 cup sugar just to boil in a small heavy saucepan, stirring occasionaly.
-
Lightly whisk eggs in a medium bowl, then add half of hot milk mixture in a slow stream, whisking constantly. Pour back into saucepan and cook over medium heat, stirring constantly with a wooden spoon, until custard coats back of spoon and registers 170°F on an instant-read thermometer (do not let boil). Pour custard through a fine-mesh sieve into a large bowl, then stir in cooled caramel.
-
Chill custard, stirring occasionally, until very cold, 3 to 6 hours.
-
Freeze custard in ice cream maker (it will still be quite soft), then transfer to an airtight container and put in freezer to firm up.
Cooks’ note:
Ice cream keeps 1 week.
