:: Salted Caramel Ice Cream ::
It’s September, and fall is just around the corner for most of the country. In Southern California, it often ends up being one of the warmest months of the year, bring in the Santa Ana’s and there you have a completely hot day. It’s not the autumn we would like to envision with toasty sweaters and boots, but thankful nonetheless for little fall changes we get to experience. With the up and down spike in temperature, ice cream is still an enjoyable and welcomed treat. I know I have posted a few ice cream recipes, but I truly can’t help it. My Cuisinart Ice Cream Maker is a cinch to use, added with the convenience of weekly milk delivery from Winder Farms, I have been able to brain storm an array of ice cream flavors.
I am guilty {rightfully so} of making sweet treats and sending them directly to the fire station the next day. I like to review what is in the pantry and fridge that needs to be finished off. With a half of a jar of Fleur de Sal Salted Caramel from Trader Joe’s {left over from a recipe to debut soon}, a bar of chocolate from Dylan’s Candy Bar, and a little imagination….this Salted Caramel Ice Cream was concocted. So wishing ice cream could travel….straight to the Fire Station!
Salted Caramel Ice Cream
Ingredients
- 1 cup of Milk
- 3/4 cup of Sugar
- 1/4 cup of Fleur de Sel Caramel Sauce {Trader Joe's}
- 1/4 cup of Malted Milk
- 1 Chocolate Bar
- 2 cups of Heavy Cream
- 1 teaspoon of Vanilla
Instructions
- Cut up the chocolate bar into small pieces and set aside.
- Set up your ice cream maker per it's directions.
- In a small bowl whisk together: milk, malted milk, vanilla, and sugar.
- Set the freezer bowl on top of the ice cream maker fitted with the paddle.
- Pour in the mixture and add in the heavy cream.
- Mix together for 20 minutes.
- Once the ice cream is thickened and almost set, add in the caramel.
- Mix for 3 minutes.
- Add the chocolate chunks and continue to mix for 2 minutes.
- Turn the machine off and spoon the ice cream into freezer containers and place into the freezer for approximately 2 hours.
- Scoop into a sugar cone or dish and enjoy!
Notes
