Salted Butter Caramel Ice Cream

Salted Butter Caramel Ice Cream

Author: 
Chef Jean-Francois Bonnet
Prep Time: 
15 minutes
Yield: 
12 servings
Ingredients: 

2 1.4 cups milk
1/4 cup heavy cream
1/8 cup dry milk
6 yolks
2 3/4 tablespoon Plugrá® European-Style Butter, unsalted
3 1/2 tablespoons water
6 tablespoons sugar
3 tablespoons corn sugar
1 teaspoon sea salt

Directions: 

1. In a pot, put the water, sugar, and corn sugar and bring it to 380°F, deglaze with the Plugrá Butter and then pour the heavy cream and milk.
2. Add the dry ingredients (dry milk, stabilizer, and sea salt) and bring it to 170°F.
3. Add the yolks and bring it to 183°F and cool on an ice bath.
4. Refrigerate for 6 hours and churn.