It only takes a few ingredients to make Van Leeuwen Artisan Ice Cream's creamy, dreamy salted caramel scoop.
Recipe information
Yield
1 quart
Ingredients
3
2
1
1
1
8
Need to make a substitution?
Preparation
Place sugar in a deep, heavy saucepan set over medium heat. Stir continuously and break up any lumps of sugar—this will help the sugar caramelize evenly. Bring to a simmer over medium heat, stirring with a spatula to dissolve the sugar, then simmer, without stirring, until the caramel turns the color of a copper penny (or an Irish setter), about 4 minutes. If, while the caramel cooks, any sugar crystallizes on the sides of the pan, brush down the sides with a clean, wet pastry brush. Reduce the heat to low, and slowly add 1/2 cup of the cream (the caramel will rise and bubble and might spit, so be careful). Stir until the cream is well incorporated into the caramel. Remove from the heat and stir in salt. Should the caramel seize and harden, return the mixture to the heat and stir until it softens. Remove from heat and set aside.
