Salty Caramel Ice Cream

1. Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry.
2. Whisk the cream cheese and salt in a medium bowl until smooth.
3. Mix the cream with the corn syrup in a measuring cup with a spout.
4. Fill a large bowl with ice and water.
5. Heat the sugar in a 4-quart saucepan over medium heat until it is melted and golden amber in color (see note above). Remove from the heat and, stirring constantly, slowly add a bit of the cream and corn syrup mixture to the caramel: It will fizzle, pop, and spurt. Stir until well combined, then add a little more and stir. Keep adding the cream a little at a time until all of it is incorporated.
6. Return the pan to medium-high heat and add the milk. Bring to a rolling boil and boil for 4 minutes. Remove from the heat and gradually whisk in the cornstarch slurry.
7. Bring back to a boil over medium-high and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute. Remove from the heat. If any caramel flecks remain, pour the mixture through a sieve.
8. Gradually whisk the hot milk mixture into the cream cheese until smooth. Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.
9. Pour into frozen canister and spin until thick and creamy.
10. Pack the ice cream into a storage container, press a sheet of parchment directly against the surface, and seal with an airtight lid.
11. ?Freeze in the coldest part of your freezer until firm, at least 4 hours.

 

Recipe from Jeni's Splendid Ice Creams at Home by Jeni Britton Bauer/Artisan Books, 2011.