Sea Salt Caramel Truffle Ice Cream

Sea Salt Caramel Truffle Ice Cream {Sweet Pea's Kitchen}

Wednesday I celebrated my birthday! Not a big deal. After the 21st birthday I think they all feel the same. Do I feel a year older? Not really. I feel healthy, happy and very satisfied at where I am in my life right now. I have a healthy 13 month old son, an incredible husband and two dogs that love me more than life itself. That’s all that really matters isn’t it? I wouldn’t trade all of this to be back at 21. No way! Now don’t get me wrong…21 was great! But I have to say 32 feels even better! :)

Sea Salt Caramel Truffle Ice Cream {Sweet Pea's Kitchen}

We celebrated my birthday like we do every January 1st, with pork and sauerkraut for good luck and my choice of dessert! This years birthday dessert was this Sea Salt Caramel Truffle Ice Cream. Every year my husband makes me my birthday dessert and this year he was even more excited to make it since ice cream is his weakness. I’m telling you folks, this man can turn down any dessert put in front of him unless it’s ice cream.

Sea Salt Caramel Truffle Ice Cream {Sweet Pea's Kitchen}

I’ve had salted caramel ice cream on my to-do list for quite some time, and I was so happy when it exceeded my expectations. It is perfection! Salty, sweet and oh so creamy! I snuck so many tastes of this ice cream before it even hit the ice cream maker that I am surprised I had any left to take a picture of!

Sea Salt Caramel Truffle Ice Cream

Milk chocolate caramel chunks folded into salted caramel ice cream.

Yield: 1 quart

Ingredients:

2 cups whole milk, divided
1 1/2 cups sugar
4 tablespoons salted butter
1/2 teaspoon sea salt
1 cups heavy cream
5 large egg yolks
3/4 teaspoon vanilla extract
6 Ghirardelli Milk and Caramel Squares, chopped

Directions:

Set a medium sized bowl over a large container of ice water. Pour 1 cup of the milk into the inner bowl, and rest a mesh strainer on top of it.
Spread 1 1/2 cups sugar in an even layer in a medium-sized saucepan. Cook over medium heat, until the edges begin to melt. Using a heatproof utensil, gently stir the liquefied sugar from the bottom and edges towards the center, stirring, until all the sugar is dissolved. Continue to cook stirring infrequently until the caramel starts smoking and begins to smell like it’s just about to burn.
Remove from heat and stir in the butter and salt, until butter is melted, then gradually whisk in the cream. The caramel may harden and seize, but return it to the heat and continue to stir over low heat until any hard caramel is melted. Stir in 1 cup of the milk.
In a separate bowl, whisk the yolks together until smooth. Slowly whisk about 1 cup of the hot caramel/milk mixture into the yolks to temper them. Then slowly whisk the tempered yolk mixture back into the remaining hot caramel/milk mixture. Continue to cook the custard mixture over medium heat until it is very hot but not simmering (170-180 degrees). Immediately pour custard into bowl set in the ice bath and let cool, stirring occasionally, for about 10 minutes. Stir in vanilla extract. Remove the custard mixture from the ice bath. Cover tightly with plastic wrap and refrigerate until very cold (40 degrees), at least 4 hours and up to 24 hours.
Pour the mixture into the ice cream canister and churn following the manufacturer’s instructions until the mixture resembles the consistency of thick whipped cream. Add the chopped chocolate caramel squares and continue churning until the mixture resembles soft served ice cream.
Transfer the ice cream to an airtight container. Cover the container and freeze the ice cream until it is firm, about 3 hours.

Source: adapted from David Lebovitz

One Year Ago: Oatmeal-Spice Cookies Oatmeal Spice Cookies {Sweet Pea's KItchen}

Two Years Ago: Stuffed Portobello Mushrooms with Spinach and Goat Cheese Stuffed Portobello Mushrooms with Spinach and Goat Cheese

Three Years Ago: Pork Roast with Sauerkraut and Kielbasa Pork Roast with Sauerkraut and Kielbasa

21 Responses to “Sea Salt Caramel Truffle Ice Cream”

  1. #
    1
    Mimi — January 3, 2014 @ 12:21 pm

    Wow.

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    2
    Lori @ RecipeGirl — January 3, 2014 @ 4:46 pm

    Yum!

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    3
    Ashley | Spoonful of Flavor — January 3, 2014 @ 7:17 pm

    Happy Birthday, Christina! Sea salt caramel truffle ice cream is the perfect way to celebrate. I’m a huge fan of sea salt flavored treats!

  4. #
    4
    Renee @ Awesome on $20 — January 3, 2014 @ 10:48 pm

    Happy birthday! This ice cream sounds dreamy!

  5. #
    5
    Amy (Savory Moments) — January 4, 2014 @ 7:08 am

    Oh my — this ice cream looks amazing! I adore homemade ice cream and love trying new flavor combinations.

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    6
    Jess @ littleblogofbaking — January 4, 2014 @ 10:25 am

    Looks great, my fave flavour of ice cream!

  7. #
    7
    Laura Dembowski — January 4, 2014 @ 10:48 am

    Happy Birthday! So sweet that your husband makes your birthday dessert! I think most bloggers make their own. This ice cream looks amazing! It’s wonderful that you are very happy with your life.

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    8
    Lindsay @ Life, Love and Sugar — January 4, 2014 @ 11:59 am

    Happy Belated Birthday Christina! I just celebrated mine on Christmas – gotta love those holiday birthdays :) This ice cream sounds amazing, I’m SUCH a caramel fan! Pinning!

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    9
    Cat Davis | Food Family & Finds — January 4, 2014 @ 5:57 pm

    I’m glad to hear 32 feels good because I’ll be turning 31 on the 31st and I think I’m dreading it as much as I was turning 30. Happy Belated Birthday!

  10. #
    10
    Dina — January 4, 2014 @ 8:13 pm

    great flavor!

  11. #
    11
    Cindy Wilson — January 4, 2014 @ 9:12 pm

    Happy Birthday. Your Husband is sooooo lucky to try out all your marvellous cooking. I really admire you doing all this with a toddler.

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    12
    Karen (Back Road Journal) — January 5, 2014 @ 10:23 am

    A belated happy birthday to you. We had spareribs and sauerkraut for good luck but didn’t have your great sounding ice cream for dessert. I really need to buy an ice cream machine this year.

  13. #
    13
    Jodie — January 5, 2014 @ 9:41 pm

    Wow, that looks Devine! A big happy birthday too!

  14. #
    14
    Deborah — January 5, 2014 @ 10:48 pm

    Happy belated birthday!! This ice cream definitely sounds like a great way to celebrate!

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    15
    Cheryl Benson — January 6, 2014 @ 11:29 am

    Birthday greetings!!!
    Wanted you to know how much I love your blog.. I have many successful recipes of yours that I share with friends..
    Always have wanted to share my comments for a long time.. Today is the day!!
    Many thanks…. Cheryl Benson

    • Christina replied: — January 7th, 2014 @ 11:47 am

      Thanks so much for the birthday wishes Cheryl! :) I’m so happy that you finally decided to comment! Don’t be shy…I love hearing how my recipes turn out in everyone else’s kitchen! :)

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    16
    Cristina — January 8, 2014 @ 2:50 pm

    I begged and begged for an ice cream maker once and then never really used it. I really need to dig it out of the garage and make this! Those Ghirardelli squares are so good. Happy belated birthday :)

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    17
    Julianne @ Beyond Frosting — January 8, 2014 @ 10:50 pm

    Oh gosh this sounds amazing! I tried a Haggan Dazs caramel sea salt gelato and it was out of this world. I would love to be able to make it at home. I hope you had a great birthday!

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    Erin @ Texanerin Baking — January 9, 2014 @ 3:36 pm

    Happy belated birthday! And I agree – after 21… who’s counting?! I even have to think a little about how old I am at this point.

    This ice cream sounds amazing and I love that you posted it right after the holidays. Haha. Take that, stupid salads! :D

    • Christina replied: — January 10th, 2014 @ 8:13 am

      I know, right! Ha! That’s always the dilemma though, stupid birthday having to ruin all the healthy posts! ;)

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    19
    wendy@chezchloe — January 15, 2014 @ 12:08 am

    oh this sounds so good. Happy New Year and Happy Birthday:) And 32 is a lovely young age. Enjoy!

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