I've made salted caramel ice cream a dozen times, but this time my custard just won't freeze after 20-30 mins churning in the icecream maker! I did have to use iodized table sat instead of the usual sea salt for this recipe, eyeballing the amount (as I've always done) without realizing this may have been the culprit for lowering the custard's freezing point. Is there a way to save this? Or am I left with a large tub of caramel creme anglaise?
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)