At a glance
Making homemade salted caramel ice cream involves creating a smooth caramel custard from scratch, then freezing it until it reaches that perfect creamy texture. The trickiest part is tempering the eggs carefully so they don't scramble, and the process takes about 5 hours total when you factor in cooling and freezing time.
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Making the caramel
Melt the sugar into a caramel, stir in the butter, then gradually pour in the hot milk, adding it little by little. Let the caramel dissolve completely.
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Preparing the custard base
Meanwhile, whisk the egg yolks together with the flour and salt. Pour a little of the hot caramel milk into the egg yolk mixture, whisk well, then pour it back into the pan with the rest of the caramel milk. Cook over heat, whisking constantly, until the mixture reaches the consistency of a thin pudding.
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Cooling down
Remove from the heat, stir in the vanilla extract and cream, and let the mixture cool completely.
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How it went
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