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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
Ingredients
- 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
Instructions
- 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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I am so glad it turned out Jan:)
My first go at making ice cream seems to be a smash! Thanks to Halle's recipe and coaching... It made SOOOO much, that it was starting to ooze out of the top of the lid! I licked the spatula and beaters clean, and scraped the bowl as much as possible, and it was delicious! Then I stored it in several small glass containers in the freezer--but first, I added mini chocolate chips to 2 of them, because I know when my husband gets back in town THAT will be his favorite way to eat it! THANKS, Halle!
Good to hear Andrea :) Let me know how it turns out with the coconut milk...I think it would taste great.
so far soooooo good! just put into the freezer. Sam said it was yummy, but I didn't try it yet. will advise.
ps, the sprouts & squash was a hit again! not a drop left!!!
I might try this tonite with coconut milk... NOW!!!
Sounds delicious Rhonda!
This is very similar to my last batch of ice cream. I used a mixture of coconut sugar and honey and used real vanilla bean. I use strictly the cream on top of my milk. I do, however, "cook" mine. Heat the milk and cream, mix egg yolk in the sugar, slowly put in a little of the heated mixture to the egg/sugar, then a little more, then add back to the pan and heat, just until it sticks to the back of a wooden spoon. I allow to cool to room temp, then in the fridge overnight before putting in the ice cream mixture. It was amazing! I will definitely try all coconut sugar next time and sprinkle the salt. I LOVE the salty caramel flavor!
Ok, here is what I would do. Before you stir it, skim off the top of your milk you will be able to see where it is different (it's in glass right?) My milk came in a 1 gallon jar and there was about 2 inches of cream on top. I used this as the half and half in my recipe because I am sure I skimmed some milk in it as well. Then add 2 cups of whipping cream and then stir milk and add your 1 1/2 cup whole milk. Then proceed with the recipe. How long have you had this raw milk? The shelf life is much less due to the un pasteurization. I thought you got your milk last week??
Good question there, Halle--I haven't opened it yet, so should I skim it? How much should I get, and do I then add that towards the cream amount? Or, should I stir it into the milk? This is my first experience, so I have NO idea! I'm a raw-milk virgin! ;-)
Hey Jan, First off I would use coconut sugar, it offers the flavor I was looking for (kind of a carmel flavor). There is no salt in the recipe, that is correct. I like the crunch of it on top of the ice cream and i feel you get more of the salty flavor that way. You do NOT need gelatin in this recipe, there is enough fat that it won't get hard. 2 cups of heavy cream is a lot, and the more fat you have in ice cream the less firm it will get (this should give you the consistency of store bought ice cream and is scoop-able.) Are you skimming the cream off of the top of your raw milk?
OMG was this yummy! Sud and I are thinking about making this in the office ASAP!
I really want to make this tomorrow--perfect use for my new raw milk & cream that I've been "saving"! ;-) Now, already I have questions, though: 1) I have both coconut palm sugar and Rapidura--could either be used? 2) No salt IN the recipe, just on top? 3) You mentioned something in another post about adding gelatin to ice cream? 4) Obviously I can't eat the whole batch myself in one sitting (well I probably CAN, but I will try not to!) so, how does one store homemade ice cream successfully?