Caramel Ice Cream
from Stars Desserts, by Emily Luchetti, HarperCollins (1991).
Yield: 1 quart
Some comments from the cookbook author:
"Two major rules for ice cream: First, it should be full of flavor, so that, for example, caramel ice cream tastes like caramel. You should not have to guess the flavor; it should be evident from the first bite. Second, the texture should be rich and smooth (the addition of milk prevents it from becoming too heavy)."
Place the egg yolks in a large mixing bowl. Add the salt and whisk until smooth. Set aside.
Combine the sugar and water in a heavy-bottomed saucepan large enough to eventually hold the milk and cream. Dissolve the sugar in the water over low heat. This may take a while. An alternative is to use the microwave, and then transfer the sugar solution to a saucepan.
Increase to high heat and cook the syrup until it is
golden amber colored. While the sugar is carmelizing, scald the milk and cream.
As soon as the caramel is a golden-amber color, slowly add the milk and cream, 2 T. at a time. Be very careful, as the mixture will bubble up.
Whisk the caramel cream into the eggs.
Strain and refrigerate until cold.
Freeze according to ice cream machine instructions.