Fish Sauce Caramel Ice Cream

Directions

1. Ice Cream
2. In a small bowl, whisk together 57 grams (¼ cup) of the milk and the cornstarch until smooth.
3. Place the cream cheese in a large bowl and whisk briefly until smooth.
4. In a medium pot, combine the remaining 454 grams (2 cups) of milk, the cream, fish sauce caramel, and sugar if using. Set over medium heat and bring to a boil, stirring intermittently.
5. Whisk in cornstarch slurry, and keep boiling, stirring frequently, until the mixture has slightly thickened, approximately 1 minute.
6. Remove from the heat and let stand for 5 to 10 minutes, or until cooled to room temperature.
7. Add the mixture to the cream cheese, 1 cup at a time, whisking thoroughly after each addition to combine.
8. Cool until warm, then transfer to the fridge to chill completely.
9. Process in an ice cream maker according to the manufacturer’s instructions. Transfer to a container and freeze until as firm as you like.
10. Serve with lime zest and/or wedges, if desired.

1. Fish Sauce Caramel
2. Add the sugar to a heavy-bottomed pot over medium heat and pour 3 tablespoons of water on top. Cook, stirring infrequently, until the mixture turns the color of light maple syrup, 6 to 8 minutes.
3. Lower the heat to low, add the butter, and stir to melt. Add the heavy cream and stir to combine. Add the fish sauce and stir to combine.
4. Increase the heat to medium-low, and continue to cook until everything is bubbling and combined, 1 to 3 minutes.
5. Immediately transfer to a heat-proof container. Fill the pot with hot water for easier cleaning.
6. You can use the caramel for the ice cream (above) immediately, or cover and refrigerate for up to 1 week.