As Season 2 of Fox's "Wayward Pines" comes to a close tomorrow night, I wanted to give a nod to the "Aberrations" -- nicknamed "Abbies" -- who have been such a prominent part of this year's plot line! In honor of these fearsomely fleshy creatures, I made "Abby Road" ice cream, combining a delicious Gourmet recipe for salty-sweet caramel ice cream with traditional Rocky Road components: chocolate chips, almonds, and marshmallows. Decadent in all the right ways, I can't wait to savor a scoop tomorrow while watching whatever fate will befall Dr. Yedlin and the Wayward Pines residents...
“Abby Road” Salted Caramel Ice Cream
1 1/4 cups sugar, divided
2 1/4 cups heavy cream, divided
1/2 teaspoon flaky sea salt
1/2 teaspoon pure vanilla extract
1 cup whole milk
3 large eggs
1 cup miniature marshmallows
1 cup chopped dark chocolate chips
1 cup chopped almonds
Equipment: an ice cream maker
Heat 1 cup sugar in a dry 10-inch heavy skillet over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling skillet occasionally so sugar melts evenly, until it is dark amber.
Add 1 1/4 cups cream (mixture will spatter) and cook, stirring, until all of caramel has dissolved. Transfer to a bowl and stir in sea salt and vanilla. Cool to room temperature.
Meanwhile, bring milk, remaining cup cream, and remaining 1/4 cup sugar just to a boil in a small heavy saucepan, stirring occasionally.
Lightly whisk eggs in a medium bowl, then add half of hot milk mixture in a slow stream, whisking constantly. Pour back into saucepan and cook over medium heat, stirring constantly with a wooden spoon, until custard coats back of spoon and registers 170°F on an instant-read thermometer (do not let boil). Pour custard through a fine-mesh sieve into a large bowl, then stir in cooled caramel.
Chill custard, stirring occasionally, until very cold, 3 to 6 hours. Follow manufacturer's instructions to freeze custard in ice cream maker (it will still be quite soft). When custard reaches "soft serve stage," remove and place in airtight container, quickly fold in dry ingredients to blend, and freeze.