Two ingredients (three, if you count the salt) and a mere 11 minutes — that’s all you need to soothe the savage beast within with homemade salted caramel ice cream so good your rough edges will melt away.
For the whole 11 minutes thing, you will need a Zoku, but don’t bail on me yet saying “I have no earthly idea what that is. I don’t have one, I can’t do this.” Hang with me while I convince you that this amazing kitchen gadget is worth the minimal investment.
But first, the recipe.
- 1/2 cup cream
- 1 Tbsp. cold water (no, that does not count as an ingredient in my book)
- 1 tbsp. caramel ice cream topping (I use Smuckers, sugar-free)
- Just a few sprinkles of your favorite exotic salt (I had Hawaiian black salt on these, but even sea salt would work)
Place the cream, water, and caramel topping into a small bowl. Stir well. Remove the Zoku chill cylinder from your freezer. Pour the ice cream batter into it and stir for ten minutes. Scoop it out and put a few crystals of salt on top.
About the Zoku:
The Zoku Ice Cream Maker is designed for a personal portion of ice cream, no motor required. The chill cylinder hovers in your freezer until you feel the need. When I first spotted these little jewels, I stupidly bought only one. With it, you make a 5 oz. portion of ice cream. Can you imagine sharing a bowl of ice cream that is barely more than a half a cup? That is not the recipe for household harmony. Within two days, our house had a second Zoku. Since it’s the new millenium’s version of the old crank machine (no ice, no salt, no motor), you can pour in the batter and go sit in a comfy chair while you stir and move the liquid around the chill cylinder. If you ate out of the Zoku itself with the paddle that comes with it, you aren’t to be criticized, but this fabulous treat should be served in a manner befitting its royal taste.
You could do it without the Zoku with whatever ice cream maker you happen to have, but you really deserve a Zoku. Think of it as a portion control machine. Or a magic wand. Whatever.