Name: Seductive Fish Sauce Caramel Ice Cream
Yield: 5 cups
Ingredients: 511 whole milk, divided; 12 cornstarch; 85 full fat cream cheese, softened; 227 heavy cream; 282 fish sauce caramel, hot or cold (recipe below); 20 granulated sugar (optional); 1 lime, finely zested (optional); 198 granulated sugar; 85 unsalted butter, room temperature; 120 heavy cream; 45 fish sauce

Ready in: 9h 5 mins

Serves: 5 cups

Ingredients: 11

Delight in this luxurious and exotic treat, featuring a silky smooth ice cream infused with the rich flavors of fish sauce caramel. The perfect balance of sweet and salty, this indulgent dessert is sure to captivate your taste buds with every spoonful.

Ingredients

511	whole milk, divided
12	cornstarch
85	full-fat cream cheese, softened
227	heavy cream
282	fish sauce caramel, hot or cold (recipe below)
20	granulated sugar (optional)
1	lime, finely zested (optional)
198	granulated sugar
85	unsalted butter, room temperature
120	heavy cream
45	fish sauce

Instructions

Instructions
1.	In a small bowl, whisk together 57 grams (¼ cup) of the milk and the cornstarch until smooth.
2.	Place the cream cheese in a large bowl and whisk briefly until smooth.
3.	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.
4.	Whisk in cornstarch slurry, and keep boiling, stirring frequently, until the mixture has slightly thickened, approximately 1 minute.
5.	Remove from the heat and let stand for 5 to 10 minutes, or until cooled to room temperature.
6.	Add the mixture to the cream cheese, 1 cup at a time, whisking thoroughly after each addition to combine.
7.	Cool until warm, then transfer to the fridge to chill completely.
8.	Process in an ice cream maker according to the manufacturer’s instructions. Transfer to a container and freeze until as firm as you like.
9.	Serve with lime zest and/or wedges, if desired.
10.	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.
11.	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.
12.	Increase the heat to medium-low, and continue to cook until everything is bubbling and combined, 1 to 3 minutes.
13.	Immediately transfer to a heat-proof container. Fill the pot with hot water for easier cleaning.
14.	You can use the caramel for the ice cream (above) immediately, or cover and refrigerate for up to 1 week.