I’m not a wine drinker. I drink PBR and Coors light. So, in my extended family of wine snobs this is what I bring to the table. This is a semi-homemade recipe, only because I’m too lazy to make my own caramel sauce.
A couple of years ago I was at the Indy Craft Show in Atlanta and stumbled upon these guys: Sweeteeth out of Charlston, SC. They had this port wine caramel sauce to die for so I immediately went to work making this into an ice cream. You can serve this by itself, add some pistachios in it or even some bacon. Yes, bacon. Don’t judge me.
- 1 cup whole milk
- 2 cups heavy cream
- 3 egg yolks
- 1 vanilla bean (I like Madagascar beans myself)
- 3/4 sugar
- 1 jar of Sweeteeth Port Wine Caramel Sauce (buy it, it’s worth it…or, try the Trader Joe’s salted caramel)
- Fleur de sel to taste (fancy French salt to impress all your friends…but so good)
Ok kids, heat the milk, sugar and vanilla bean (scrape the seeds out of the pod and put both in the mixture to get the best flavor) until simmering. Remove from heat and start to temper the mixture with the egg yolks. Be careful not to cook the eggs so temper it sloooowly and stirring constantly.
Put mixture back on medium heat and add the entire jar of caramel sauce into it. Yes, you read that correctly. Add the Fleur de sel to your taste…I like it mildly salty. Stir until mixture is smooth and reaches a temperature of 175 degrees.
Remove from heat and let cool down to room temperature before placing it in your refrigerator for 6-8 hours. After it has cooled, remove the vanilla bean pod and follow your ice cream maker directions.