Salted Caramel Ice Cream
This homemade Salted Caramel Ice Cream is the ultimate indulgence, blending the rich, buttery flavor of caramel with the perfect hint of sea salt. A silky custard ice cream base is swirled with homemade salted caramel sauce, creating a luxurious dessert that's both creamy and full of depth. Easy to prepare and perfect for any occasion, this ice cream will impress both your taste buds and your guests.
Equipment
- Ice Cream Maker – 1 (recommended for best texture)
- Saucepan – 1 (for caramel sauce)
- Mixing Bowls – 2 (for ice cream base and caramel)
- Whisk: 1 (for mixing ingredients)
- Spatula – 1 (for folding in the caramel)
- Airtight Container – 1 (for storing ice cream)
Ingredients
- 1 ½ cups 360 ml Heavy Cream
- 1 ½ cups 360 ml Whole Milk
- ¾ cup 150 g Granulated Sugar
- ¾ cup 150 g Brown Sugar
- 4 large Egg Yolks
- 1 tsp Vanilla Extract
- 3 tbsp 45 g Unsalted Butter
- 1 tsp Sea Salt
- 1 ¼ cups 300 ml Heavy Cream (for the caramel sauce)
Instructions
Make the Salted Caramel Sauce:
- In a medium saucepan, melt ¾ cup granulated sugar over medium heat, stirring occasionally, until it turns golden brown and smooth.
- Add 3 tbsp butter and stir until fully melted and combined.
- Carefully add 1 ¼ cups heavy cream to the caramel (it will bubble), then stir until smooth.
- Stir in 1 tsp sea salt and remove from heat. Let the caramel cool while you prepare the ice cream base.
Prepare the Ice Cream Base:
- In a mixing bowl, whisk together egg yolks and ¾ cup brown sugar until smooth and creamy.
- In a saucepan, combine 1 ½ cups heavy cream and 1 ½ cups whole milk over medium heat, heating until just about to simmer (do not boil).
- Gradually pour the warm cream mixture into the egg yolks while whisking constantly to temper the eggs.
- Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly, until the custard thickens (about 8-10 minutes). You can test by coating the back of a spoon with the custard.
- Remove from heat and stir in 1 tsp vanilla extract.
Churn the Ice Cream:
- Pour the custard into an ice cream maker and churn according to the manufacturer’s instructions until it reaches soft-serve consistency.
- Layer the Caramel into the Ice Cream:
- In the ice cream maker, drizzle a few spoonfuls of salted caramel sauce over the ice cream and fold gently to create caramel swirls. Leave some pockets of caramel for texture.
- Transfer the ice cream to an airtight container and freeze for 4-6 hours or until firm.
Serve:
- Scoop the salted caramel ice cream into bowls or cones, and enjoy!
Notes
- The salted caramel sauce can be made in advance and stored in an airtight container for up to a week. Reheat it gently before using.
- If you don’t have an ice cream maker, simply pour the ice cream base into a shallow container and stir every 30 minutes while it freezes to prevent ice crystals.
- Feel free to add mix-ins like chocolate chunks, crushed nuts, or swirls of additional caramel for a twist.