It goes to seem queer to record something frigid—ice cream—as sultry, but there is no longer any denying valid come-hither allure. Primarily based entirely entirely on a ragged sweet from Brittany (and a favourite flavor pairing among French and American chefs), the mixture of salty and sweet exerts an practically primordial pull, and cream, milk, and eggs present lush, luxurious texture.
Substances
1 1/4 cups sugar, divided
2 1/4 cups heavy cream, divided
1/2 teaspoon flaky sea salt corresponding to Maldon
1/2 teaspoon pure vanilla extract
1 cup total milk
3 huge eggs
Tools: an ice cream maker
Preparation
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Step 1
Warmth 1 cup sugar in a dry 10-saunter heavy skillet over medium heat, stirring with a fork to heat sugar evenly, till it starts to melt, then terminate stirring and cook, swirling skillet on occasion so sugar melts evenly, till it is murky amber.
Step 2
Add 1 1/4 cups cream (mixture will spatter) and cook, stirring, till all of caramel has dissolved. Transfer to a bowl and scramble in sea salt and vanilla. Cool to room temperature.
Step 3
Meanwhile, raise milk, final cup cream, and final 1/4 cup sugar factual to a boil in a tiny heavy saucepan, stirring on occasion.
Step 4
Lightly bolt eggs in a medium bowl, then add half of of hot milk mixture in a sluggish stream, whisking constantly. Pour help into saucepan and cook over medium heat, stirring constantly with a wooden spoon, till custard coats help of spoon and registers 170°F on an instant-read thermometer (gain no longer let boil). Pour custard thru a graceful-mesh sieve valid into a huge bowl, then scramble in cooled caramel.
Step 5
Relax custard, stirring on occasion, till very frigid, 3 to 6 hours. Freeze custard in ice cream maker (it goes to peaceful be reasonably mushy), then transfer to an airtight container and build in freezer to agency up.
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