Ice Cream - with Caramel Ribbons

Ice Cream


Mix together:
   1/2 c sugar
   1/4 t xantham gum

In medium pot, stir together:
   2 T light corn syrup
   1 1/3 c milk

Add the sugar mixture and whisk until smooth. Heat on medium stirring often about 3 minutes to dissolve sugar. Remove from heat. Add:

   1 1/3 c cream
   1 t salt

Chill for 24 hours 


Churn to soft-serve.


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Caramel

In medium saucepan
   1 1/2 c sugar
   1/4 c light corn syrup
   1/4 c water
Cover- medium high, stir occasionally, until sugar is melted.  Then cook without stirring until thickened - 3 min.  Remove lid until dark amber (no stirring).  Remove from heat. Gradually pour in:

    1 1/4 c heavy cream

Whisking as you go. Over medium high heat simmer until 230 degrees.  (3 minutes?) Remove from heat. Add:

    2 T butter
    1/2 t. salt

Stir slowly and constantly until butter has melted. Cool to room temp. Air tight container, refrigerate for up to 2 weeks.  

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Alternate ice cream and caramel. cover with parchment - press to surface of ice cream.