Application Guide

Sal�ed Caramel
Ice Cream
Directions
To make the caramel, add the sugar to a pot on very low h
eat and stir continuously until it melts. Be very careful not
to burn it. Add the heavy cream (note that the mixture will
bubble up). Stir in the butter and salt and continue stirring
until all lumps are gone. Cool thoroughly.
Pour the milk, heavy cream, sugar, vanilla and salt in a
medium saucepan over medium heat, whisk together and
cook until the sugar dissolves and the mixture comes to a
simmer. Stir in the caramel sauce and pour into a container
to chill in the refrigerator for at least 2 hours or overnight.
Once the base is thoroughly chilled, pour into the ice cream
maker and churn for 40 minutes and then stir in the
cherries. Scoop into an ice cream container and freeze for
at least 4-6 hours before serving.
1 CUP WHOLE MILK
1 ¼ CUPS HEAVY CREAM
2 TEASPOONS VANILLA
¼ TEASPOON SALT
CARAMEL SAUCE
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¾ CUP SUGAR
¾ CUP HEAVY CREAM
1 TABLESPOON UNSALTED BUTTER
¼ TEASPOON SALT
Ice Cream Maker 10
INGREDIENTS
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YIELD 8 SERVINGS
COOKING TIME 40 MINUTES
PREP TIME 15 MINUTES
TOTAL TIME 55 MINUTES