The Handmaid’s Tale: Salted Caramel Ice Cream Recipe
This used to be an ice cream place. They had the most amazing salted caramel. It was better than sex. Like, good sex.
OFGLEN, THE HANDMAID’S TALE
The Handmaid’s Tale: Salted Caramel Ice Cream Scoop
It never gets very warm where I live and I really just use that as an excuse to have ice cream anytime of the year regardless of the weather. As you can already tell, this recipe is for salted caramel ice cream from Hulu’s, The Handmaiden’s Tale, starring Elisabeth Moss, Joseph Fiennes, and Yvonne Strahovski. The scene comes from the first episode of the series when Ofglen and Offred were out on their daily walks to the market. Ofglen stops to talk to Offred and points out a store that use to be an ice cream shop. She talks about her favorite flavor being salted caramel and even claims it’s better than sex. I don’t know if this recipe is better than sex but I have to say, it’s pretty darn good.
It’s noted below in the recipe that you can adjust the salt level in the ice cream. I think it tastes pretty great with a bit more salt but adjust your recipe accordingly. Please enjoy!
The Handmaid's Tale: Salted Caramel Ice Cream
Ingredients
Salted Caramel
- 1 cup granulated sugar (7.5oz / 220g)
- 1/4 cup water (2oz / 60g)
- 1/4 tsp lemon juice
- 1/2 - 1 tsp sea salt
Ice Cream Base
- 2 cups heavy cream (16oz / 454g)
- 1 cup whole milk (8oz / 227g)
- 4 egg yolks
- salted caramel (from the recipe above)
Instructions
- Place a saucepan over medium heat, add the water, lemon juice, sugar, and 1/2 tsp of salt. Mix to combine and allow the mixture to come to a boil. Cook the sugar until it reaches 320F. Keep an eye on it because it cooks very quickly!
- Have the cream and milk on hand as the sugar cooks. The moment it reaches 320F, carefully pour the cream and milk into the saucepan, stir to combine. Once the mixture comes to a simmer, temper the egg yolks by slowing pouring and whisking the hot cream into the yolks. Once incorporated, return the mixture back to the pan and on medium heat.
- Stir constantly to prevent the mixture from curdling. Heat it just until it thickens and reaches 170F. Remove from the heat and strain the mixture through a strainer. At this point, you can taste the base to see if you want to add more salt. Cover it directly with plastic wrap and place it into an ice bath to cool down. Refrigerate it overnight before churning.
- Churn the ice cream according to your machine's directions. Transfer to a cold container and freeze.
