Raw Milk Ice Cream Series: Episode 3 - Salted Honey Caramel
RECIPE:
For the base:
- 2 Cups Raw Heavy Cream
- 3/4 Cup Honey
- 2 Tsp Vanilla Extract
- 8 Egg Yolks
- Pinch of Kosher Salt
For the salted honey caramel (Makes a little more than 1/2 Cup):
- 1/2 Cup Honey
- 1/3 Cup Half and Half (Half Raw Cream & Half Raw Milk)
- 1 Tbsp & 1 Tsp Butter
- 1/2 Tsp Sea Salt
- 1/4 Tsp Vanilla Extract
INSTRUCTIONS:
1) Combine the base ingredients, whisk together until smooth then refrigerate for until cold or 24 hours.
2) In a medium saucepan over medium-low heat, combine the honey, half and half, butter and salt. Cook while whisking gently for about 30 minutes until it thickens (the time may vary greatly, you want a rich dark amber color and thick enough to coat the spoon). Add vanilla and cook another minute to thicken more. Remove from heat.
3) After cooling for a few minutes, pour the sauce into a jar. Store in the refrigerator for up to 3 weeks.
4) (After 24 hours) Pour base mixture into ice-cream maker and freeze according to the manufacturer's instructions. After the churn is complete, add about 1/4 Cup of caramel to the machine then spin again for 10-20 seconds or until caramel is swirled in.
2) Remove from ice cream maker when finished churning and place in freezer safe container then into freezer for 24 hours.
3) (After 24 hours) Serve and drizzle caramel on top for presentation.