Oh hey! Notice anything different around here? If you’ve been paying attention, you may have noticed that A Side of Sweet has a new look! I have been toying with the idea of updating my blog theme for quite some time. The free theme I was using hadn’t been updated in over two years and was slowly falling apart at the seams. In true Kelly form, some invisible trigger pushed me over the edge and I went for it over the weekend. No planning, no contingencies, just new theme, activate, boom. The result was a new look maybe, but not the pretty, sleek look I had envisioned.
Thankfully, I have a dear friend who knows some coding and just did a beautiful job on her own site redesign to help me with my haste. Sarah, from the blog Snixy Kitchen, has been patiently working with me to do some tweaks for my blog until I deemed it just perfect.
I hope you like the new look! It’s sleeker, sexier and faster. Plus, it’s optimized for mobile, which should improve the experience for the large chunk of you who view A Side of Sweet on your phones. Now on to a recipe that needs no explanation. I have had a serious jonesing for some ice cream lately and this recipe for salted caramel ice cream did not disappoint. It’s the first time I’ve used whole eggs in ice cream and I am so impressed by how rich and creamy the ice cream turned out. It’s super decadent and just about as sexy as my new blog design. If you’re also in an ice cream mood, check out more of my ice cream recipes.
A few tips – add the cream slowly to the melted sugar or the sugar will seize into a hard ball. This actually makes a very delicious hard candy but is not great for making salted caramel ice cream. For extra saltiness and interesting texture, sprinkle with some coarse sea salt before serving.Print
Salted Caramel Ice Cream
Makes about 3 1/2 cups.
- Yield: 6-8 1x
- Category: Dessert
- 1c. sugar
- 2 1/4 c. heavy cream, divided
- 1/2 tsp coarse sea salt (like Maldon) + more for serving
- 1/2 tsp pure vanilla extract
- 1 cup whole milk
- 3 large eggs
- Heat sugar in a medium saucepan over medium heat, stirring occasionally until the sugar starts to melt. Stop stirring and cook, swirling the pan occasionally until dark amber.
- Ever-so-slowly continuously drizzle 1 1/4 c. cream into the sugar mixture, stirring continuously, until evenly mixed. Remove from heat and stir in the sea salt and vanilla. Set aside.
- Heat the whole milk and remaining cream in a small saucepan until just boiling.
- Lightly whisk the eggs in a medium bowl, then add half of the hot milk mixture slowly, whisking constantly. Pour the mixture back into the saucepan and cook over medium heat, stirring constantly until custard starts to form and coats the back of a spoon and the temperature is 170°F. Do NOT let boil.
- Strain the custard through a fine-mesh sieve into a large bowl. Add the cooled caramel.
- Chill in fridge until very cold, about 3-6 hours.
- Prepare in ice cream maker according to manufacturer’s instructions, then freeze overnight to firm up.