Salted Caramel Ice Cream
This homemade salted caramel ice cream brings the perfect balance of creamy sweetness and a delightful salty kick. The rich caramel flavor, combined with a smooth and velvety custard base, is sure to satisfy your dessert cravings. This recipe involves making a homemade caramel sauce, preparing a custard ice cream base, and then churning it to perfection. The result is a luxurious treat that's perfect for special occasions or simply indulging yourself.
Equipment
- Saucepan (2) – For making caramel and custard
- Whisk – For stirring and combining ingredients
- Ice Cream Maker – For churning the ice cream (optional)
- Mixing Bowls – For separating eggs and combining the base
- Measuring Cups & Spoons – For accurate ingredient measurement
- Strainer – To strain the custard base (optional but recommended)
- Freezer-Safe Container – For storing ice cream after churning
- Spatula – For stirring and folding the caramel into the base
Ingredients
For the Caramel Sauce:
- 1 cup 200g Granulated Sugar
- 1/2 cup 115g Unsalted Butter
- 1/2 cup 120ml Heavy Cream
- 1 tsp Sea Salt or to taste
For the Ice Cream Base:
- 1 cup 240ml Whole Milk
- 2 cups 480ml Heavy Cream
- 3/4 cup 150g Granulated Sugar
- 5 large Egg Yolks
- 1 tsp Vanilla Extract
Instructions
Step 1: Make the Caramel Sauce
- In a medium saucepan, heat the granulated sugar over medium heat. Stir constantly until the sugar melts and turns amber in color. Be careful not to burn it.
- Once melted, add the unsalted butter and stir until smooth.
- Slowly pour in the heavy cream, continuing to stir until the mixture is smooth and thick.
- Stir in the sea salt, then remove from heat and let cool to room temperature.
Step 2: Prepare the Ice Cream Base
- In another saucepan, combine the whole milk, heavy cream, and granulated sugar. Heat over medium heat until it begins to steam, but do not let it boil.
- Meanwhile, whisk the egg yolks in a bowl until pale and slightly thickened. Gradually add a bit of the hot milk mixture to the yolks, whisking constantly, to temper them.
- Slowly pour the egg mixture back into the saucepan with the milk and cream, stirring constantly.
- Cook over low heat until the mixture thickens and coats the back of a spoon (about 5-7 minutes). Be careful not to overcook.
- Remove from heat and stir in the vanilla extract. Allow the custard to cool for 30 minutes, then refrigerate until completely chilled (about 4-6 hours or overnight).
Step 3: Combine and Churn
- Once both the caramel sauce and ice cream base have cooled, fold the caramel into the ice cream base.
- If you have an ice cream maker, pour the mixture into the machine and churn according to the manufacturer’s instructions, usually 20-25 minutes.
- If you don't have an ice cream maker, transfer the mixture to a freezer-safe container and freeze. Stir every 30 minutes for the first 2-3 hours to achieve a smoother texture.
Step 4: Freeze and Serve
- After churning, transfer the ice cream to an airtight container and freeze for at least 4-6 hours or overnight to firm up.
- Let the ice cream sit at room temperature for a few minutes before serving. Scoop and enjoy!
Notes
- Storage: Store the salted caramel ice cream in an airtight container in the freezer for up to 2 weeks.
- Caramel Flavor: Adjust the amount of sea salt to your liking. For a stronger salted taste, add more salt to the caramel sauce.
- Ice Cream Maker: If you don’t have an ice cream maker, you can still make this recipe using the no-churn method (freeze the mixture and stir every 30 minutes).
- Add-ins: For a fun twist, consider adding chopped nuts, chocolate chips, or crushed cookies to the ice cream as it begins to churn.