salted crack caramel ice cream
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Salted crack caramel ice cream

A sweet and salty ice cream from Ample Hills Creamery in Brooklyn, New York. This flavor won the New York Magazine's "Crackiest Crack Food in Town" award and also contributed to 25% of the creamery's total sales.
Prep Time10 mins
Cook Time30 mins
Chilling time10 hrs
Total Time40 mins
Course: Dessert
Cuisine: American
Keyword: Ice Cream
Servings: 1 quart
Author: Eva Bakes

Ingredients

  • 1 and 1/2 cups organic cane sugar
  • 1/4 cup (1/2 stick) unsalted butter
  • 1 teaspoon salt
  • 1 cup heavy cream
  • 2 cups whole milk
  • 6 egg yolks
  • 1/2 recipe Deb's crack cookies recipe below

Instructions

  • In a medium saucepan set over medium-high heat, melt the sugar. Do not stir. Keep heating until the sugar turns a deep amber color.
  • Take the saucepan off the stove and VERY SLOWLY add the butter. You may want to take a step back from the saucepan because the mixture will splatter. Keep mixing until all of the butter has been incorporated. Add the salt and mix well.
  • Slowly pour in the heavy cream. It may start to seize up, and if it does, put the saucepan back on the stove and keep stirring until no clumps of caramel remain. Now slowly pour in the milk and keep stirring until the mixture is smooth and there are no caramel clumps.
  • Continue heating the mixture until it reaches 110 degrees F on a candy thermometer.
  • Put the egg yolks in a medium sized bowl and mix well. Then set a fine mesh strainer over a large bowl and set aside.
  • Once the caramel mixture reaches temperature, pour about 1/2 cup of it into the bowl with the egg yolks. Mix well until well blended. Then transfer this back into the saucepan and continue to mix so your eggs don't scramble. Continue heating until the mixture reaches 165 degrees F.
  • Pour the custard mixture into the large bowl with the strainer. Throw away anything that remains in the strainer. Cool the custard to room temperature and then place it in the refrigerator to cool, or about 1-2 hours.
  • Churn the ice cream in your ice cream machine according to the manufacturer's instructions. Chop up the crack cookies.
  • Place some of the churned ice cream into a freezer-safe container. Then add a layer of the cookies. Then add another layer of ice cream and then more cookies. Repeat until there is no ice cream left.
  • Chill in your freezer for 8-12 hours before serving.

Notes

Deb's crack cookie recipe can be found here.
Source: Ample Hills Creamery cookbook by Brian Smith and Jackie Cuscuna