Lacey’s Pantry – July 2016

By Lacey Newlin
Salted Caramel Ice Cream
Time: 1 hour
Servings: 10-12


  • 1 1/4 cups sugar, divided
  • 2 1/4 cups heavy cream, divided
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon vanilla
  • 1 cup whole milk
  • 3 large eggs


In a large, dry skillet heat 1 cup of the sugar over medium heat. Stir with a fork to heat evenly until the sugar begins to melt – then stop stirring. Swirl occasionally until the caramel is a dark amber. Add 1 1/4 cups cream (be careful!) and whisk until the caramel dissolves and is smooth. Pour into a separate bowl and stir in salt and vanilla. Let cool.

While the caramel is cooling, bring the remaining cream, milk, and 1/4 cup sugar to barely a boil in a large saucepan. In a separate bowl, whisk the eggs, then slowly add half off the hot milk while whisking. Add the egg mixture back to the saucepan with the rest of the milk, while whisking. Cook, stirring constantly, without letting the mixture boil, until it coats the back of a spoon and reads at 170 degrees Fahrenheit.

Pour the custard through a fine sieve, then mix in with the caramel. Chill for at least 3 hours, or until very cool (stir every hour or so). When the mixture is chilled, pour into your running ice cream maker and churn until thickened. Pour into an airtight container and allow to freeze for 3 to 6 more hours, or until firm.