The third flavor I made during this weekend's ice-cream making binge was a salted caramel. And oh my god, was it good. It probably helped that I upped the proportion of cream - I followed the recipe except using half-and-half where it called for heavy cream, and 2% milk where it called for half-and-half. And those 6 egg yolks, yeah, that helped too. I used sea salt instead of kosher salt, and the Chief Taste Tester said it was a little too salty. I never met a salt I didn't like, so I have no complaints, but I'll drop it down a little next time (I'm sure that would make my doctor happy).
I should have made the custard on Friday, but I was out of containers, and it wasn't until Saturday that I finally decided to buy some more, so I let it cool for about 3 hours before putting it in the machine. I froze it for a few hours, but to be honest it didn't set long enough and was a little soft. The gang thought it was good, but I would have liked to put scoops on cones without dripping on the table.
I served this at the end of a barbecue, after the need-refinement green chili mint and peppercorn cherry I also made as part of the binge, on cones. I was a little worried that people would feel like they'd already had too much, and not eat it, but we had no problems finishing a quart between the 8 of us.
Next time I'm also thinking about making some extra caramel sauce and putting it in to make caramel swirl. And I can't wait.