Salted Caramel Crunch Ice Cream

Indulge in the ultimate summer treat with this Salted Caramel Crunch Ice Cream—where velvety homemade custard meets ribbons of rich, buttery salted caramel and crunchy, toasted nuts. This recipe takes classic ice cream to the next level by combining creamy textures with the perfect balance of sweet and salty flavors, accented by toasted pecans or almonds for a delightful crunch in every bite. Made with a custard base of heavy cream, whole milk, and egg yolks, this decadent dessert is churned to perfection in an ice cream maker and finished with a sprinkle of sea salt to enhance its bold flavors. Whether served in cones or bowls, this show-stopping dessert is perfect for special occasions or as a luxurious everyday indulgence. Get ready to elevate your dessert game with this irresistible salted caramel ice cream packed with nutty crunch!

Nutriscore Rating: 37/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 8

Ingredients

• 2 cups Heavy cream
• 1 cup Whole milk
• 1.5 cups Granulated sugar, divided
• 1 teaspoon Vanilla extract
• 1 teaspoon Sea salt
• 4 large Egg yolks
• 2 tablespoons Unsalted butter
• 2 tablespoons Water
• 1 cup Chopped toasted pecans or almonds
• 0.5 teaspoon Baking soda

Directions

Step 1

In a medium saucepan, combine 1 cup of granulated sugar and 2 tablespoons of water. Stir over medium heat until the sugar dissolves.

Step 2

Bring to a boil without stirring. Cook until the mixture turns a deep amber color, about 5 to 7 minutes. Remove from heat and quickly whisk in the butter.

Step 3

Slowly add 1 cup of heavy cream while stirring. Be careful as the mixture will bubble vigorously. Once smooth, stir in the sea salt. Set the salted caramel aside to cool slightly.

Step 4

In a small bowl, whisk together the egg yolks and the remaining 1/2 cup of sugar until pale and thick.

Step 5

In another saucepan, heat the remaining 1 cup of heavy cream and 1 cup of milk over medium heat until simmering, without boiling.

Step 6

Slowly pour about a third of the hot milk mixture into the egg yolks, whisking constantly, to temper them.

Step 7

Pour the tempered egg yolks back into the saucepan with the remaining milk mixture. Cook over low heat, stirring constantly with a wooden spoon, until thickened enough to coat the back of the spoon, about 5 to 7 minutes.

Step 8

Strain the custard through a fine-mesh sieve into a large bowl and stir in the vanilla extract.

Step 9

Stir in the caramel sauce until fully combined with the custard. Cover and refrigerate until completely chilled, at least 4 hours or overnight.

Step 10

In a medium skillet, add the chopped nuts and toast over medium heat until fragrant, about 3 minutes. Sprinkle with baking soda and toss to coat. Remove from the skillet and let cool.

Step 11

Freeze the caramel custard in an ice cream maker according to the manufacturer's instructions. When it's almost done, add the toasted nuts and churn until just mixed.

Step 12

Transfer the ice cream to a lidded container and freeze until firm, about 4 hours or overnight.

Step 13

Serve scoops of salted caramel crunch ice cream in bowls or cones and enjoy!

Nutrition Facts

Serving size	(1273.1g)

Amount per serving	% Daily Value*
Calories	4129.8

Total Fat 289.9g	0%
Saturated Fat 128.1g	0%
Polyunsaturated Fat 0.3g
Cholesterol 1309.3mg	0%
Sodium 3242.9mg	0%
Total Carbohydrate 330.3g	0%
Dietary Fiber 12g	0%
Total Sugars 316.7g
Protein 31.0g	0%

Vitamin D 180.6IU	0%
Calcium 483.1mg	0%
Iron 4.9mg	0%
Potassium 925mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 64.4%

Protein: 3.1%

Carbs: 32.6%