Recipe copyright Greg Dowell, photos by Liv Life
Ingredients:
3 cups whole milk
3 cup heavy whipping cream
8 large egg yolks
6 cup sugar
8 Tbsp salted butter (1 Stick)
1 ½ Tsp salt (I suggest Trader Joe’s Sea Salt – Fine Crystals)
Makes 2 Quarts
Salted Caramel Praline
Line a baking sheet with a silicone baking mat.
In a medium-sized heavy saucepan or skillet, spread 1 cup of sugar and gently stir over medium heat. As the sugar begins to liquefy, gently stir it from the edges to the middle of the pan.
Heat until the caramel mixture is dissolved and starts smoking (don’t let it burn). Don’t worry if a few sugar lumps remain. Stir in 3/4 tsp of salt.
Immediately pour the salted caramel mixture onto the baking sheet and tilt it to allow the mixture to form as thin of a layer as possible. Refrigerate to harden.
Transfer the cooled praline into a ziplock bag and crumble into ½ inch bits using a rolling pin or kitchen mallet. Return to the refrigerator until needed.
Salted Caramel Ice Cream Mix
Separate the egg yolks and lightly beat with a wooden spoon. Combine yolks with 2 cups of sugar, stirring until the mixture is creamy, pale yellow and very thick.
Heat the milk and cream in a large saucepan until steaming, then whisk it into the yolk and sugar mixture. Cook over a low heat stirring constantly until thick enough to lightly coat the back of a wooden spoon. Remove the custard from the heat.
In a separate saucepan (6 Quart), repeat the caramelizing method described above, combining 3 cups of sugar and 3/4 teaspoon of salt. Remove from the heat and stir in the butter.
Gradually whisk in the warm custard mixture, stirring constantly.
Strain the caramel custard mixture into a large bowl through a fine mesh strainer. Cool completely in the refrigerator (at least two hours).
Process in an ice cream maker.
Turn the ice cream into medium Tupperware, filling it halfway then sprinkling in some of the crushed praline bits. Fill the remainder of the container, sprinkle on more, then swirl it with a chilled bread knife to disperse the bits. Stir as little as possible. Cover and freeze at least 24 hours.
The praline bits may melt slightly, but that’s O.K. It will enhance the flavor and texture when scooped.
