June 5th, 2012
Recently I’ve been craving ice cream, and fortunately, the Bay Area is surrounded with several popular creameries. I absolutely love the Coffee Cookie Dream at Fentons Creamery in Piedmont; Blue Bottle Vietnamese Coffee at Humphry Slocombe in the Mission in San Francisco; and Bi-Rite Creamery’s salted caramel, also in the Mission. My most recent discovery is in the Hayes Valley district of San Francisco, where each scoop is made-to-order using a liquid nitrogen machine in just 60 seconds! I have yet to try Mr. and Mrs. Miscellaneous but have heard very good things about it.
My recent trip to Bi-Rite over Memorial Day weekend inspired my at-home creation of salted caramel ice cream. It was also a good excuse to finally put my ice cream maker to use, which was a Christmas gift that my brother gave me a year ago. The ice cream maker is actually an attachment to my Kitchen Aid mixer- something that I didn’t have high hopes for since it isn’t a true ice cream machine. But with a few instructions and a couple of hours later after freezing the bowl, my homemade salted caramel ice cream was a success! And it was truly easier than I thought it would be.
I’m now hooked on making ice cream! It also helps that I recently received the Humphry Slocombe Ice Cream Book, full of great recipes that I am eager to try out.
What are you favorite ice cream flavors and your go-to spot(s)?
Salted Caramel Recipe:
473g heavy cream
- Prepare an ice bath- fill a bowl with ice and water. Place another clean, dry bowl in the ice bath.
- In a saucepan, heat the milk, cream, and half the sugar over high heat. Stir occasionally.
- In another bowl, whisk the yolks and other half of the sugar together.
- Once the milk and cream mixture comes to a slight simmer, remove from heat and slowly pour half the mixture into the yolks while whisking.
- Pour the yolk mixture back to the saucepan and return to medium heat. Stir to prevent scorching at the bottom. Cook for about 2 minutes. The mixture will thicken.
- Remove from heat and strain into the clean bowl in the ice bath.
- Cool completely. This may take a few hours, or you can cool it overnight in the refrigerator.
- Once ready, pour the custard into the ice cream maker and spin.
- Swirl in caramel and Fleur de Sel once the ice cream thickens.