1
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Take out the largest bowl. Call it bowl #1 and prepare an ice bath in bowl #1. Set aside bowl #1.
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2
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Pour only 1 cup of milk (out of 2 cups total) into bowl #2. Set a mesh strainer on top. Set aside bowl #2.
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3
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Choose the wider of the two saucepans, call it Saucepan A. Call the other one Saucepan B.
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4
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Warm the cream in saucepan B until warm not hot. Set aside.
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5
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Take out Saucepan A. Spread the 1.25 cups sugar evenly across the bottom of saucepan A. Heat the sugar over medium heat. As it begins to liquefy at the edges, use a heatproof spatula to very gently drag the liquefied sugar toward the center. Watch carefully, as once the edges start to darken the sugar is in danger of burning. Continue to cook, stirring very gently, until all the sugar is melted and begins to carmelize.
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6
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When the caramel is a deep amber color and just BARELY begins to smoke, wait a moment for it to smell just slightly burnt, then remove it from the heat and quickly whisk in the cubed butter, and the salt, stirring until melted.
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7
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Gradually whisk in the warmed cream from Saucepan B and stir until the little bits of caramel are completely melted. Whisk in the other 1 cup of milk that hasn't been poured into bowl #2.
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8
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Take out bowl #3. Put in 5 egg yolks and whisk together. Slowly pour the warm mixture from Saucepan A into bowl #3, whisking constantly. When all is poured and whisked thoroughly, pour back into Saucepan A and scrape bowl into saucepan with a heatproof spatula.
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9
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Put Saucepan A on medium heat and stir constantly with heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Be mindful, stir constantly, don't step away from the stove.
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10
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Take out bowl #2 containing milk, with strainer on top. Pour the custard from Saucepan A, through the strainer, and stir it into the milk. Stir thoroughly. Add vanilla and stir thoroughly agaun.
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11
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Put bowl #2 into ice bath (bowl #1). Stir the custard in bowl #2, in the ice bath, until it cools. Leave in the ice bath for a total of 1 hour.
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12
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Chill the mixture in the refrigerator for at least 8 hours.
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13
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Freeze in an ice cream machine according to the manufacturer's instructions.
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