So I posted a video and a picture on my Instagram feed of this salted caramel rum ice cream, the video showing the sugar caramelizing and the picture showing the final product. That generated a few recipe requests, so here’s my best rendering of what I did, because I winged it at a few points.
If you’ve never made caramel, it is chemistry in motion and the movement of the sugar through various stages never ceases to fascinate me … but it’s also a bit dangerous, as the sugar will reach temperatures well above boiling, and if it splashes at all, it will stick to your skin. Don’t skip the corn syrup in the recipe; the addition of an additional sugar beyond sucrose prevents sugar crystals from forming, which would prevent caramelization.
You’ll need an ice-cream maker of some sort for this, as well as a metallic whisk, and I recommend a heatproof silicone spatula for stirring the custard once the eggs are integrated.
Salted rum caramel ice cream
1 vanilla bean
1 cup white sugar
1 Tbsp light corn syrup
¼ cup water
1.5 cups heavy cream
1 cup milk (2% or higher)
6 large egg yolks
2 Tbsp rum
large pinch of salt
1. Whisk egg yolks to an even blend in a large bowl and set aside.
2. Split the vanilla bean and scrape out the interior seeds into a sauce pan with the sugar, corn syrup, and water. Warm over medium heat until the sugar is dissolved, then boil rapidly, occasionally brushing down the sides of the pan to remove any sugar crystals, until the mixture starts to turn brown, around 320 F/160 C. Swirl pan occasionally to ensure even heating and to prevent burning once the browning begins. When the entire mixture is a deep amber color (around 340 F), turn off the heat.
3. Add cream to the pan carefully (it may splatter), then return to low heat and whisk or stir to dissolve all solids. Add milk and heat to a simmer.
4. Slowly pour the hot mixture into the egg yolks, whisking constantly, to temper the eggs. (If you pour too fast, you’ll just scramble the yolks.) Return the entire mixture to the saucepan and heat over medium-low, stirring constantly until the custard reaches 170 F/76 C. (The heatproof rubber spatula will let you scrape the bottom of the pan to prevent any of the mixture from overcooking.)
5. Remove the pan from the heat and add the rum and salt. Store in the refrigerator overnight. The next day, process in an ice cream maker; mine took about 25 minutes to reach the right texture. Freeze until firm.