It's really, really, really, really good. I mean ... really.
Sure, you sort of have to make caramel first, but that's not really a big deal. I mean, that's just melted sugar and stuff.
And it doesn't have to be a perfect caramel. You're not serving it as a caramel, so the thickness isn't an issue.
As long as it melts and you don't burn it, you're good to go.
Well, except that the title is a little long. Let's just call it Caramel Walnut Ice Cream and let everyone oooh and aaaaah when they try it. We'll keep that brown sugar and salt to ourselves, shall we?
Caramel Walnut Ice Cream
2 tablespoons unsalted butter
1 cup heavy whipping cream
2 cups whole milk
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
1 cup walnuts, roughly chopped
Combine the sugar and butter in a heavy-bottomed pot. I like to use a saucier
Add the heavy cream. It will bubble and perhaps spatter. The sugar mixture might harden. No worries. Just keep cooking and stirring until the sugar has dissolved.
Turn the heat off and add the milk and then stir in the vanilla.
Transfer the mixture to a storage container and refrigerate until completely chilled. I usually make this the day before I want to churn it.
When the mixture has chilled, churn it in your ice cream maker
Freeze until firm.