Citrus- Caramel Ice Cream

Categories: Frozen Dessert

Ingredients

• 1 cup granulated sugar
• 1/4 cup water
• 1 tsp. freshly squeezed lemon juice
• 1 (12 oz.) can evaporated milk
• 1/2 cup half-and-half OR whole milk
• 1 Tbsp. apple cider vinegar
• 1 tsp. vanilla extract
• 2 Tbsp. orange liqueur such as Gran Gala OR 2 tsp. orange extract
• Finely grated zest of 1 large orange
• 1/2 tsp. kosher salt
• 2 cups heavy cream

Directions

1. In a heavy, medium saucepan, combine the sugar and water. Swirl pan to saturate the sugar with the water. If any grains of sugar stick to the side of the pan, use a wet finger or pastry brush to push them into the sugar mixture. Place pan over medium-high heat. Do not stir. When the sugar begins to boil, add the lemon juice. Do not stir. Continue cooking until mixture turns dark amber; immediately remove pan from heat. Slowly and carefully whisk in the evaporated milk—the mixture will splutter and spatter—whisking until smooth. Whisk in the half-and-half, vinegar, vanilla, orange liqueur, zest and salt. Transfer to a bowl and let cool to room temperature, whisking occasionally.
2. In separate large bowl, whip cream to medium peaks. Whisk about 1 cup of the whipped cream into the cooled caramel mixture; then, using a rubber spatula, gently fold that mixture into the whipping cream, being careful not to deflate the final mixture. Transfer to a shallow freezer-safe container.Cover with plastic wrap or wax paper pressed directly on the surface, freeze until firm, about 6 hours

3. makes 1 quart

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