This is not your run-of-the-mill caramel ice cream. It has a very satisfying honey flavor with a hint of salted caramel, enveloped in a rich and velvety ice cream texture.
And, this ice cream is scoop-able right out of the freezer!
My children have declared it “the best ice cream you ever made.” That is high praise, especially since they love all the other ice creams I have made before!
Salted Caramel Ice Cream
3/4 cup of pure honey
2 tbsp. water
1 can of Coconut milk
1/2 tsp pink Himalayan sea salt
4 egg yolks (fresh, preferably from pastured chickens) room temperature
1 tsp vanilla extract
1 1/2 cup of cultured cream (I make mine from raw milk, culturing it for 24 hrs. with some milk kefir grains)
Place the honey and the water in a pan. Let it cook to 240 F (soft boil stage) on your candy thermometer. This takes about 8-10 minutes.
Then, carefully, add 1 can of coconut milk and 1/2 tsp of sea salt and stir to combine.
Let it cook until the temperature goes back up to 190 - 200F.
It will look like sweetened condensed milk, but a bit more runny.
Remove from heat and let it cool down to room temp.
Then add 4 egg yolks, 1 tsp vanilla extract, 1 1/2 cups of cultured cream. Whisk together and process in the ice cream maker. If you don’t have an ice cream maker, that is fine. Whisk it a little longer to thoroughly incorporate the ingredients and whip in some air. Then pour into a container and freeze over night.
If you are processing this in an ice cream maker, please note that this particular ice cream will stay really slushy and soft. It barely gets to soft serve stage, so just transfer it to your ice cream container and freeze at least over night.
Unlike other ice creams, this scoops right out of the freezer, so no need to set this ice cream out to thaw a bit before serving.