Food fads come and go – it is fun to watch people go nuts over certain “popular” foods. Molly Moon’s Ice Cream opened up a couple of years ago with a bang, and people are still lined up outside – waiting to try the artisan ice-cream inside. Just the other night we drove by at around 6:30pm – the line was around the corner, and it was freezing outside. Whoever said that ice-cream was only good when it’s warm outside certainly didn’t live in Seattle.
When I first learned about Molly Moon’s – it was the salted caramel ice-cream that people were raving about. Of course I had to try it, and I understood exactly why people were going nuts. The salted caramel ice-cream was unlike anything I had ever had before – it was ultra creamy, sweet and delicious, with a deep caramel flavor – yet the salt added this extra dimension that I did not expect. It was almost like dipping a pretzel into your bowl of caramel sauce – and boy was it incredible.
I saw this recipe in Cooking Light – and I immediately put my ice-cream bucket into the freezer to prepare. I couldn’t wait to try this. The only problem was (and I don’t often critique other people’s pictures, since I am by no means an expert) the picture actually didn’t look that good. The ice-cream looked very icy, and not so creamy. If you have read other posts, you know that I can’t pass up a good challenge. So – I attempted to make the recipe, and the goal was to make it look and taste as creamy as possible. I think I succeeded. It was fantastic. And the fact that it used mostly 2% milk made it even better – doesn’t that mean it is actually good for you? I will keep telling myself that, as I go grab another scoop.
- 3 1/2 cups 2% reduced-fat milk
- 3 large egg yolks
- 1 1/4 cups packed brown sugar
- 1/4 cup heavy cream
- 1 tablespoon butter
- 1/2 teaspoon sea salt
- 1/2 teaspoon flake salt (optional)
Place milk in a medium saucepan over medium-high heat. Heat to 180° or until tiny bubbles form around edge of pan (do not boil). Place egg yolks in a large bowl; stir with a whisk. Gradually add half of hot milk to yolks, stirring constantly. Return yolk mixture to pan.
Combine sugar, cream, and butter in a large saucepan over medium heat; bring to a boil, stirring until sugar melts. Cook 3 minutes without stirring. Remove from heat; stir in sea salt. Gradually add caramel mixture to yolk mixture, stirring constantly. Return pan to low heat; cook until a thermometer registers 160°. Place pan in a large ice-filled bowl until completely cooled, stirring occasionally. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer’s instructions. Scoop about 1/2 cup ice cream into each of 10 dishes; sprinkle evenly with flake salt (optional).
For a printer-friendly version of this recipe, please click here: Salted Caramel Ice Cream