Lindy's Caramel Ice Cream


3 1/2 c 2% reduced-fat milk
3 large egg yolks
1 1/4 c packed brown sugar
1/4 c heavy cream
1 T butter
1/2 t sea salt
1/2 t flake salt


Place milk in a medium saucepan over medium-high heat.  Heat to 180 degrees or until tiny bubbles form around edge of pan (do not boil).  Place egg yolks in a large bowl.  Beat with whisk beater attachment.  Gradually (very gradually or you'll cook the eggs) add half of hot milk to yolks, beating continuously.  Return yolk mixture to pan.

Combine sugar, cream, and butter in a large saucepan over medium heat; bring to boil, stirring until sugar melts.  Cook 3 minutes without stirring.  Remove from heat; stir in sea salt (I used Kosher).  Put yolk mixture back in large bowl.  Gradually add caramel mixture to yolk mixture, beating constantly.  Return mixture to pan to low heat.  Cook until thermometer registers 160 degrees.  Place pan in a large ice-filled bowl until completely cooled, stirring occasionally.  I then poured it into the freezer container of my Cuisinart ice cream maker.  I processed it for 35 minutes.  

I also added chopped Snickers bar.  It is delicious!!  Supposedly there are (10) 1/2 c servings.  I'm not sure who has the will power to stop at 1/2 c, but not me!  This is from Cooking Light, so you don't feel too guilty.