So I think by now you have figured out that I have a slight infatuation with caramel. For me, it is one of those ingredients that adds a special something to the ordinary and I love to add it to desserts to give it that extra “oomph.”

So with that, I have to introduce my recipe for Salted Caramel Ice Cream. Imagine luscious vanilla ice cream and then flavor it with delicious, buttery, creamy, slightly salty caramel. This ice cream is divine. Generally I am not one to brag, but I have to toot my own horn on this one. It is really, really, REALLY good. Toot, toot!

Salted Caramel Ice Cream

Ingredients
1 pound CC Confectionary Madagascar Vanilla Bean Caramels with Fleur de Sel or other fine butter caramel with fleur de sel
2 1/4 cups half & half, divided
1 cup milk
1/4 c. sugar
2 eggs
1 egg yolk

Directions

In a microwave safe bowl add salted caramel and 1/4 cup of the half & half. Microwave in 30 second increments until it is smooth. Let cool.

Meanwhile, bring remaining half & half, milk, and 1/4 cup sugar to a slight simmer, stirring occasionally.

Lightly whisk eggs in a medium bowl, then add half of the hot 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°F on an instant-read thermometer (do not let boil). Pour custard through a fine-mesh sieve into a large bowl, then stir in cooled caramel.

Chill custard, stirring occasionally, until very cold, 3 to 6 hours. Freeze custard in ice cream maker (it will still be quite soft), then transfer to an airtight container and put in freezer to firm up.