Courtesy of Cerulean Restaurant, adapted by Tara Swartzendruber-Landis
I enjoyed this fantastic caramel one night at Cerulean Restaurant, in Winona Lake, Indiana. It does not get hard and therefore blends well with the soft ice cream. This recipe will make two batches of ice cream with some left over. The caramel keeps well for 3–4 weeks in the fridge or several months in the freezer, so feel free to save any excess after making the ice cream and use it on top of sliced apples, in brownies or simply eat it out of the jar.
1-1⁄2 cups white sugar
2⁄3 cup corn syrup
2-1⁄4 cups heavy cream
1-1⁄2 tablespoons kosher salt
1 tablespoon vanilla extract
1 tablespoon caramel extract
Combine sugar and corn syrup in a heavy saucepan. Cook over medium heat until it turns a deep caramel color (about 15–20 minutes). Stir every few minutes to keep from burning on the bottom.
In a separate saucepan, combine the heavy cream, salt, vanilla and caramel. Whisk until well combined. Bring to a boil.
Once the sugar mixture is browned, whisk the hot cream mixture into the sugar mixture in 3 or 4 batches. Do this very carefully as