Salted Caramel Ice-cream with Praline bits

Ingredients:

a. For Ice Cream

1. Heavy cream - 4 cups

2. Half n Half - 1 cup

3. Whole milk - 1 cup

4. Sugar - 1 1/4 -1 1/2 cups

5. Vanilla extract - 1 tspn

6. Kosher salt - 1/2 -3/4 tspn

7. White rum - 1tblspn (This prevents the ice cream from freezing solid when placed in the freezer).

b. For Praline bits

1. Sugar - 1/2 cup

2. Cashews, chopped - 1/2 cup

3. Salt - 1 pinch

Method:

a. For Ice Cream

1. In a heavy bottomed sauce pan, caramelize 1 cup of sugar. (Add sugar to the sauce pan and cook until it turns a beautiful dark amber color). Add 1/2 tspn of salt. Set aside.

2. In another sauce pan, mix together the cream, half and half and milk(You can also leave out the half n half and use an equal amount of milk). Bring to a simmer. Add the prepared caramel to the mixture. Stir until fully combined. Add in the vanilla extract.

3. Let the mixture come to room temperature and chill in the fridge for 5-8hrs.

4. Do not forget the prep your ice-cream machine insert per manufacturer's direction.

5. Add the chilled ice cream base to the ice-cream machine and the alcohol and churn until it reached desired consistency.

6. Add in the praline bits and roughly mix with a spatula to distribute it evenly throughout the ice cream.

7. Transfer to a storage container and let it hang out in the freezer for a little while before serving.

b. For praline bits

1. Caramelize 1/2 cup of sugar.

2. Once the sugar reaches an amber color, add the chopped cashew nuts and a pinch of salt.

3. Immediately transfer the mixture to an oiled/buttered tray.

4. Once cool, transfer the praline into a resealable bag and bash with a rolling pin to break it into small pieces. You can also do this in a food processor.