Homemade Salted Caramel Ice Cream

Sometimes (OK, it happens all the time) Toad employees surprise each other with secret skills and hidden tricks up their sleeves.

So we shouldn't have been surprised when we recently learned that our Sr. Director of Supply Chain Joanna moonlights as an excellent homemade ice cream maker.

Here's how it came up: A small group of Toads were planning a top secret bridal shower surprise party for our Queen of Throwing Parties (who also happens to be our Sr. Manager of People, Planet & Community) Sarah. As we went through our checklist (Gifts? Check. Food and drink? Check. Rock themed decor to celebrate Sarah's former life as a geologist? Check.), it came up that Sarah loves salted caramel ice cream. And what do you know...Joanna knew exactly how to make it from scratch.

So in honor of Ice Cream Day – and the many hidden talents of Toads – we give you Joanna's homemade salted caramel ice cream recipe:

Makes 1 quart
Equipment needed: Ice cream maker

Ingredients:

• 1 1/4 cups sugar
• 2 1/4 cups heavy cream
• 1/2 teaspoon flaky sea salt
• 1/2 teaspoon pure vanilla extract
• 1 cup whole milk
• 3 large eggs

How to Make It:

1. Heat 1 cup sugar in a dry heavy skillet (about 10 inches) over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling skillet occasionally so sugar melts evenly until it's dark amber.
2. Add 1 1/4 cups cream and cook, stirring, until all of the caramel is dissolved. Transfer to a bowl and stir in sea salt and vanilla. Cool to room temperature.
3. Meanwhile, bring milk, remaining cup cream, and remaining 1/4 cup sugar just to a boil in a small heavy saucepan, stirring occasionally. 
4. Lightly whisk eggs in a medium bowl, then add half of hot milk mixture in a slow stream, whisking constantly. Pour back into saucepan and cook over medium heat, stirring constantly with a wooden spoon, until custard coats back of spoon and registers 170 degrees F on an instant-read thermometer. Pour custard through a fine-mesh sieve into a large bowl, then stir in cooled caramel. 
5. Chill custard (stirring occasionally) until very cold, 3-6 hours. Freeze custard in ice cream maker, then transfer to an airtight container and put in freezer to firm up. 

Recipe source: Epicurious