Ingredients
1 1/2 cups organic cane sugar
1/4 cup unsalted butter
1 teaspoon salt
1 cup heavy cream
2 cups whole milk
6 egg yolks
Butter for the baking sheet
45 saltine crackers
3/4 cup unsalted butter
1 cup organic cane sugar
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Make the salted caramel ice cream: in a large heatproof bowl. In a medium saucepan, heat the sugar over medium-high heat, stirring frequently with a rubber spatula as it melts. When it has melted completely and drips smoothly off the spatula (with no discernable sugar granules), remove the spatula and continue to cook the sugar without stirring. Watch the pan closely - the caramel will turn darker in color. Watch for smoke to rise off the top. When the caramel starts to smoke, count to ten and remove the pan from the heat. Using an oven mitt, carefully add the butter to the pan. It might spatter when it hits the hot caramel, so be careful. Stir the mixture with a rubber spatula until the butter has melted and the mixture is smooth and combined. Add the salt. Slowly pour in the cream - it will bubble up, but you must continue to stir it as you pour, so the cream incorporates smoothly into the caramel. Be careful! Add the milk and stir to combine. Clip a candy thermometer to the saucepan and return the pan to the heat. Cook, stirring often with a rubber spatula and scraping the bottom of the pan to prevent sticking and burning, until the mixture reaches 110°F 5 to 10 minutes. Remove the pan from the heat. Place the egg yolks in a medium bowl. While whisking, slowly pour 1/2 cup of the hot milk mixture into the egg yolks to temper them. Continue to whisk slowly until the mixture is an even color and consistency, then whisk the egg yolk mixture back into the remaining milk mixture. Return the pan to the stovetop over medium heat and continue cooking the mixture, stirring often, until it reaches 165°F, 5 to 10 minutes more. Transfer the pan to the prepared ice bath and let cool for 15 to 20 minutes, stirring occasionally. Pour the ice cream base through a wire-mesh strainer into a storage container and place in the refrigerator for 1 to 2 hours, or until completely cool. Preheat the oven to 350°F. Butter a 12-by-18-inch baking sheet and line it with parchment paper. Spre
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Ceramic mechanism grinds wet and dry salt without corroding
Foundational understanding of the four elements of good cooking
Cultural history of salt — the mineral that shaped civilization and cuisine
Adjustable stand — hold cookbook or tablet at eye level while cooking
Caramel syrup — caramel lattes, cocktails, drizzle, milkshakes
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Ceramic mechanism grinds wet and dry salt without corroding
Foundational understanding of the four elements of good cooking
Cultural history of salt — the mineral that shaped civilization and cuisine
Adjustable stand — hold cookbook or tablet at eye level while cooking
Caramel syrup — caramel lattes, cocktails, drizzle, milkshakes