This recipe is from the Salt and Straw Cookbook (link at the bottom), I absolutely love this ice cream. It’s different from your regular salted caramel ice cream because this ice cream is flavored to taste like salt which gives it a unique twist.
Ice cream is something that I crave always and no matter how full I am I can always have a scoop or 2, and this ice cream is one of my favorites. I love the fact that ice cream allows for so much creativity. Once you find a good base you can then add whatever flavors you want to make it unique.
The base for the ice cream calls for xanthan gum and dry milk powder which sound like unique and hard to find ingredients. However you can find them at any basic grocery store (Walmart, Smiths etc.) These ingredients are key to give the ice cream a nice and creamy texture.
Ice Cream base Ingredients:
1/2 cup granulated sugar
2Tbs. dry milk powder
1/4 tsp. xanthan gum
2 Tbs. light corn syrup
1 1/3 cups whole milk(you can also use almond)
1 1/3 cups heavy cream
1 tsp. vanilla(book doesn’t call for this but I like to add it)
In a bowl mix sugar, dry milk powder and xanthan gum to combine. Next, in a small pot combine light corn syrup and whole milk, mix. Next add the sugar mixture to the corn syrup and milk. Whisk instantly to combine until smooth. Place the pot on medium/high heat stirring often to prevent the mixture from simmering.(the book says to do this for about 3 min) or until the sugar has just dissolved. Remove from heat. Next add in the cream and mix until fully combined. Add the mixture to an airtight container and store in refrigerator for at least 6 hrs.(base can be stored in fridge for 1 week or frozen for 3 months) If base separates after resting just stir back together.
Salt water mixture ingredients:
1 1/4tsp. fleur de sel(or any flaky sea salt)
1/4 cup water
In a small pot over medium heat combine the water and salt together and cook until the salt has completely dissolved(book says to do this for about 1 min. and to stir ofter) Take mixture off the heat and let come to room temp.
Caramel ingredients:
1 1/2 cups granulated sugar
1/4 cup light corn syrup
1 1/4 cups heavy cream
2Tbs. unsalted butter, cut into small pieces
1/2 tsp. kosher salt
1/4 cup water
Combine sugar, corn syrup and water in a medium sauce pan, stir until all the sugar looks wet. Cover, set the pan over medium/high heat and cook, stirring occasionally until the sugar has completely dissolved(book says about 3min) Continue to cook covered, but don’t stir, until the mixture has slightly thickened(book says about 3min)Remove the lid and continue to cook without stirring but pay close attention, until the mixture turns the color of maple syrup(dark golden brown) (books says about 5min)Take pan off heat and very slowly add the cream, whisking as you our. Put the pan back on the heat and attach a thermometer(candy if you have one) Let the mixture simmer until the thermometer reads 230’F(book says about 3 min) Take pan off heat add in salt and butter, stirring slowly to combine. Let caramel cool to room temp before using. Can be stored in airtight container and put in the refrigerator for 2 week. If separates stir back together.
Combine the salt water mixture with the ice cream base and mix. Add mixture to ice cream maker and mix as directed. Once ice cream is texture of a soft served move to an air tight container, layering in the caramel. Top with parchment paper and press so paper is touching ice cream and freeze for at least six hours. Enjoy!
Some tips:
-If you don’t have a candy thermometer use a regular meat thermometer(just make sure its clean) if you don’t have either just go based off of color.
-When you are cooking you caramel for the last “5 min” and are trying to reach the color of maple syrup don’t stress if it’s taking longer than 5 min to get there. Sometimes it takes me 10 min to get the color that I like so just be patient and don’t stress too much.
To see me make this ice cream go to my highlights @jaimesbakes
Jaimes Bakes 
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