I remember the first time I tried salted carmel ice cream. I was at a fine dining restaurant and a server highly recommended the salted carmel ice cream. How strange, I though…who would want salt and carmel together. But I alway go with the servers recommendation and ordered it. It was absolutely fantastic! The sweet and salty worked so perfectly with the creamy ice cream. Such a perfect combination of flavors, I was amazed. So anytime I am out and see salted carmel ice cream, I am sure to order it.
I actually stumbled upon this recipe by accident. I had just got a fresh shipment of raw milk and my girls were dying for some homemade ice cream. I was out of Rapunzel (organic whole cane sugar, unrefined and unbleached), so I grabbed the next sweetener I had…organic coconut sugar. I have found that organic coconut sugar makes for a good brown sugar substitute. So I substituted this sugar in and it quickly colored my cream to a nicely brown tint. I grabbed a little taste and new I was onto something. I was so excited when I sampled my finished product as it brought me back to that day that I tried my first bite of salted carmel ice cream. Absolutely delicious!
Nutrition Info: Calories: 173.6 Fat: 13.5g Carbohydrates: 11.7g Protein: 1.8g
- 1 1/2 cups raw or organic whole milk
- 3/4 cup coconut palm sugar
- 2 cups heavy raw or organic whipping cream
- 1 cup raw or organic half and half
- 1 1/2 tbsp vanilla extract
- course unrefined sea salt
- Pour milk and sugar in bowl and whisk until sugar dissolves, about 2 minutes.
- Add cream, half and half, vanilla and stir well.
- Put into ice cream mixture and follow manufactures instructions.
- Allow ice cream to harden in freezer for 4 hours if you are wanting a firmer ice cream.
- Add a serving into a serving dish and top ice cream with a sprinkle of course (do not use fine, the course makes this dish) celtic sea salt.
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