I'm so excited to share this ice cream recipe with you all! I experimented with palm sugar and red Hawaiian sea salt to make one of the best ice cream flavors ever...Hawaiian Sea Salt & Palm Sugar Caramel Ice Cream.
It's a mouthful to say, but trust me, it's one heck of a mouthful to eat. I usually have the same problem with a lot of the caramel ice creams that are out there. After a few bites, they become cloyingly sweet and I'm done. This recipe, though, creates a rich, silky caramel that isn't too harsh or cloying on the palate. The delicate palm sugar and mellow Hawaiian sea salt really work. I could probably eat an entire pint all by myself. In one sitting.
For those days when you want to indulge in a creamy, luscious dessert, imagine being able to open up your freezer and grabbing a pint of this stuff. Long day at work, hard time at school, munchies while watching TV? Those are all perfect times to reach for the good stuff.
Palm sugar is made from the sap of the coconut palm and, because of how it's cooked down and crystallized, already has a caramel-like flavor. This style of sugar is very popular in Southeast-Asian dishes. I actually use it the most in Pad Thai. And, in the Philippines, palm sugar can be used in "panocha", a traditional Filipino sweet that's similar to peanut brittle.
I've also used red Hawaiian sea salt a number of times for recipes on this blog. The "alaea" salt is made with red volcanic clay, unrefined, and rich in minerals. Both of these ingredients are much more subtle, lacking the edge that white granulated sugar or table salt would have. Neither are highly processed products, so they taste more natural and earthy.
I've been wanting to make a sea salt caramel ice cream for awhile now, and I wondered...what would happen if I used these instead? The results were heavenly.
To make the caramel, it all starts with the palm sugar. It's commonly sold in hard, rock-like "cakes", but a serrated knife cuts into them quite easily and the sugar just crumbles apart.
Like a regular caramel, begin by melting the sugar in a small saucepan. Stir often to prevent burning and to keep it smooth. After a couple of minutes over medium heat, the palm sugar melts down quite nicely. It's almost like instant caramel! There's no waiting meticulously for it to turn just the right color...It's already there! 
Cook for another 3-4 minutes to deepen the flavor and color.
Now, if you think that looks like a lot...like, too much...butter, you're right. I got a little butter-happy and added half of a stick. Depending on what kind of mood you're in, this is either a welcome addition or a "Whoa there! Slow down, buddy!" moment. 4 tablespoons didn't drastically alter the final product, but if you're not quite ready to jump into the butter pool, 2 tablespoons should be just enough.
Place the bowl in an ice bath, and chill the ice cream base in the refrigerator for at least 4-5 hours.
Since my little niece and nephew were in the house, it was funny to see them flock to the kitchen as soon as the machine turned on. They were on their tippy-toes trying to peek over the counter, little hands and noses basically pressed up on the countertop. Oooooh, iiice creeeaaam.
Although, ice cream has a way of bringing out the little kid in all of us. It's such a classic, comforting treat. Toppings can be anything from sprinkles to hot fudge. You can sandwich it between cookies or pile it up in a waffle cone...Oooooh, iiice creeeaaam.
After churning, the ice cream will still be in a "soft serve" stage.
When I went back for more a couple of hours later, the texture was much thicker, but the caramel keeps it velvety smooth. This ice cream is rich and decadent, with the palm sugar caramel as the highlight and a mild hint of sea salt. With hot, sunny days ahead, try making this unique twist on Salted Caramel Ice Cream!
Hawaiian Sea Salt Caramel Ice Cream (makes 1 pint)
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3/4 cup Finely Chopped Palm Sugar (about 6-7 small "cakes")
2 tbsp Unsalted Butter
3/8 tsp Red Hawaiian Sea Salt
1/2 cup Heavy Cream
1/2 cup + 1/2 cup Whole Milk, divided
3 large Egg Yolks
1/2 tsp Pure Vanilla Extract
- In a small saucepan over medium/low heat, melt the palm sugar. Stir frequently with a wooden spoon or heat-proof spatula to keep the sugar from burning. Once the sugar is melted, cook and caramelize for 3-4 minutes.
- Remove the saucepan from the heat, and add the butter and sea salt. Stir to combine, until the mixture is smooth. Then, stir in the heavy cream. The caramel will noticeably harden, but simply return the saucepan to low heat and continuously stir. Once it is smooth again, add the first 1/2 cup of milk. Allow this mixture to heat through and steam, but not simmer or bubble.
- Meanwhile, in a separate bowl, lightly beat the egg yolks. Slowly and carefully pour 1/2 of the warmed caramel mixture into the egg yolks. Continuously whisk, so that the eggs do not curdle. Next, pour the egg mixture back into the saucepan to combine with the remaining caramel mixture, again continuously whisking. Gently cook this custard for another 3-4 minutes. It will be thick enough to coat the back of a spoon. When you run your finger down the middle of the spoon, the custard should not drip together again.
- Strain the custard into a separate bowl, through a fine mesh sieve. Stir in the vanilla extract and the remaining 1/2 cup of milk. Place this bowl in an ice bath, and refrigerate for at least 4-5 hours.
- When the ice cream base has been thoroughly chilled, churn in your ice cream maker according to the manufacturer's instructions.
- After churning, the ice cream will still be in a soft-serve stage. Transfer the ice cream to a carton or plastic air-tight container, and freeze for a few hours to set.
- Serve the ice cream with desired toppings! Enjoy!
