Brown Sugar Salted Caramel Ice Cream

I don't have a photo of this one, sorry. I took it to a church event and since homemade ice cream comes in such small batches, I didn't want to take any for a picture from from someone who might actually want to eat it.

This is another recipe I tweaked to use what I had on hand. You can see the original recipe in the link at the bottom (with cinnamon and cinnamon chips). I couldn't find cinnamon chips at the store, but saw salted caramel baking chips instead. I thought those sounded like a really good thing to mix with brown sugar. Or anything for that matter. :-) So my modified recipe is below.

• 2 cups heavy cream
• 1 cup whole milk
• 2/3 cup brown sugar
• pinch of kosher salt
• 1 tsp vanilla extract
• 5 large egg yolks
• 1/2 cup chopped salted caramel chips

In a medium saucepan whisk together the heavy cream, milk, brown sugar and salt. Bring it just to a simmer, stir and then remove from heat. Stir in vanilla. 

In a medium bowl, whisk together the yolks. Stirring constantly, add about 1/2 cup of the hot liquid to the egg yolks. This helps temper them by slowly bringing up the temperature and not cooking the eggs. Whisk in another 1/2 cup of hot liquid. Pour the egg mixture back into the saucepan and cook over medium heat until the mixture is thick enough to coat the back of a spoon. Scrape mixture into a container and cover. Chill for at least 4 hours in the refrigerator. 

Add the chilled base to the canister of your churner, add the chopped chips and churn according to manufacturers instructions. Freeze until ready to enjoy. 

Makes 1 1/2 pints

Total Time: 15 minutes + 4 hours setting+ ~40 minutes churning+3 hours freezing

Recipe from Sugar Dish Me