Awhile back, my Dad and Step Mother brught me some Fleur de Sel from their travels. I saw a recipe in Coastal Living magazine this month for Caramel Fleur de Sel Ice Cream and had to try it. Definitely a special occasion treat, but SO SO good! Dad, you have to try this!
4 cups heavy cream
2 cups milk
2 cups sugar
10 egg yolks, well beaten
2 t vanilla
1 t Fleur de Sel, plus more for finishing
Combine cream and milk in a saucepan, heat til hot but not boiling and keep warm
Combine sugar and 1/2 c water in a large heavy saucepan and bring to a boil over medium high heat, cook while swirling til sugar is dissolved, about 2 minutes. Boil undisturbed for 5 minutes, or til caramel is a deep amber color. Remove from heat and immediately add cream mixture – it will bubble up – if some of the caramelized sugar hardens on the bottom of the pan, heat over medium-low heat, whisking, til sugar is dissolved and mixture is smooth.
Gradually whisk about 3 cups of the hot caramel cream into the egg yolks, then add yolk mixture to remaining caramel cream in pan, whisk til well blended. Place pan over low heat and cook til mixture measures 160 degrees. Set pan in an ice filled bowl until completely cooled. Stir in vanilla and 1 tsp Fleur de Sel.
Pour mixture into an ice cream maker and freeze according to manufacturer’s instructions. Sprinkle individual servings with additional Fleur de Sel if desired.
