Salted Caramel Ice Cream

It all started last year when Husband and I went to Seattle. My friend, Christy introduced us to the wonder of salted caramel ice cream from Molly Moon's.

Wow.

Then, last week, I was reading Bites and noticed a comment from another reader who'd made salted caramel ice cream at home. At home! But then I looked at the recipe and was a bit daunted.

However, Saturday morning, during our usual early-morning trip to the farmers' market, we discovered a farmer there selling milk and cream. From his very own farm (Rebekah Grace Farm)! So I got a big bottle of heavy cream and I was on my way.

I've never made caramel before and it was actually the scariest part for me. I was terrified both of undercooking and burning it. Somehow, though, I came out perfect. Again, the recipe from Gourmet magazine is here but I made a few adjustments:

1. I added another half cup of milk and about a palmful of sugar
2. I used fleur de sel
3. I did not pour the mix through a sieve--I put it in a bowl and mixed it with my stick blender until smooth and creamy. Worked like a charm.

But when I make it again, I will make the following changes:
1. Cut it down to just one egg [ETA: don't do this]
2. Use 2 cups of whole milk and just 1 and 1/4 cups of heavy cream [the recipe can stay the same, just use the cream that's NOT mean to use to churn butter, and you'll be fine! ha!]

...because holy shiz, that stuff is RICH. Too rich. I mean, you can hear the sound of your arteries clogging. It is one of the most delicious things I have ever made in my whole life, but I can take just one bite. The husband, of course can eat a regular serving. Stomach of steel, I guess. The stuff is so rich that even the cat can't handle it. He loves the heck out of it, but it wreaked havoc on his little tummy (and our carpet). No more ice cream for Eddie.

Next up? Chocolate.