Salted Caramel Ice Cream
Indulge in the perfect balance of sweet and savory with this homemade Salted Caramel Ice Cream recipe. Featuring a rich, creamy custard base infused with a luscious, buttery caramel sauce, this dessert is elevated with a touch of sea salt for an unforgettable flavor profile. Using simple yet premium ingredients like heavy cream, egg yolks, and pure vanilla extract, the recipe walks you through caramelizing sugar to achieve that signature amber hue and crafting a silky-smooth ice cream mix that churns into a luxurious treat. With a prep time of just 20 minutes and the magic of an ice cream maker, you'll create a gourmet dessert perfect for special occasions or everyday indulgence. Serve it alone or pair with a drizzle of chocolate for a decadent finish your guests won't forget.
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Ingredients
- 1 cup Granulated sugar
- 5 tablespoons Unsalted butter
- 2 cups Heavy cream
- 1 cup Whole milk
- 5 pieces Large egg yolks
- 1 teaspoon Salt
- 1 teaspoon Vanilla extract
Directions
Step 1
Start by preparing the caramel. In a medium, heavy-bottomed saucepan over medium heat, pour the cup of granulated sugar evenly over the bottom.
Step 2
Allow the sugar to melt without stirring. Swirl the pan gently to ensure even melting. This process takes around 5-8 minutes.
Step 3
Once the sugar is fully melted and amber in color, add the 5 tablespoons of unsalted butter one at a time, whisking constantly until fully incorporated.
Step 4
Slowly pour in 1 cup of heavy cream while continuing to whisk. The mixture will bubble vigorously; keep whisking until smooth.
Step 5
Remove the caramel from heat and stir in 1 teaspoon of salt. Set aside to cool slightly.
Step 6
In a separate saucepan, combine 1 cup of whole milk and the remaining 1 cup of heavy cream. Heat over medium heat until the edges start to bubble. Do not let it boil.
Step 7
In a medium bowl, whisk together the 5 large egg yolks. Gradually add a ladleful of the hot milk mixture into the yolks, whisking constantly to temper them.
Step 8
Return the tempered yolks to the saucepan with the remaining milk mixture. Cook gently over low heat, stirring constantly with a wooden spoon or spatula, until the mixture thickens enough to coat the back of a spoon.
Step 9
Remove from heat and strain the custard through a fine mesh sieve into a large bowl to remove any cooked egg bits.
Step 10
Whisk in the prepared caramel sauce and 1 teaspoon of vanilla extract into the warm custard base.
Step 11
Allow the mixture to cool at room temperature before covering with plastic wrap and refrigerating for at least 4 hours or overnight.
Step 12
Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions.
Step 13
Transfer the churned ice cream to a freezer-safe container and freeze for at least 3 hours before serving.
Step 14
Serve the salted caramel ice cream on its own or with your favorite toppings.
Nutrition Facts
| Serving size | (1089.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3307.7 |
| Total Fat 250.4g | 0% |
| Saturated Fat 143.5g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 1584.3mg | 0% |
| Sodium 2661.5mg | 0% |
| Total Carbohydrate 214.9g | 0% |
| Dietary Fiber 0g | 0% |
| Total Sugars 212.8g | |
| Protein 22.0g | 0% |
| Vitamin D 197.4IU | 0% |
| Calcium 425.7mg | 0% |
| Iron 2.3mg | 0% |
| Potassium 485mg | 0% |
Source of Calories