There is something truly magical about crafting your own ice cream from scratch, especially when it’s a rich, decadent flavor like salted caramel. This Homemade Salted Caramel Ice Cream Recipe brings together the perfect balance of buttery caramel sweetness and a kiss of sea salt that brightens every bite. With a creamy texture that melts in your mouth, this dessert is a celebration of smooth, luscious flavors that you’ll want to share with everyone you love—or keep all to yourself!
Ingredients You’ll Need
These ingredients are wonderfully simple but essential, each playing a key role in crafting the perfect taste, texture, and color of our ice cream delight. Let’s take a look at what you’ll need to whip up this irresistible treat.
- Brown sugar, 1 cup packed: Provides deep caramel flavor and natural sweetness.
- Unsalted butter, 6 tablespoons: Adds richness without overpowering the caramel’s delicate notes.
- Heavy cream, 1/2 cup + 2 cups: Essential for creaminess and silky texture throughout the ice cream base and caramel sauce.
- Sea salt, 1 teaspoon: The secret to balancing sweetness and enhancing the caramel’s depth.
- Whole milk, 1 cup: Brings lightness and smoothness, keeping the ice cream perfectly scoopable.
- Granulated sugar, 3/4 cup: Sweetens the ice cream base, balancing richness and flavor.
- Vanilla extract, 1 tablespoon: Adds warmth and fills out the flavor profile with subtle aromatic notes.
- Large egg yolks, 4: Provides thickness and helps create that luscious custard-like texture.
How to Make Homemade Salted Caramel Ice Cream Recipe
Step 1: Make the Caramel Sauce
Start by melting brown sugar and unsalted butter in a medium saucepan over medium heat, stirring occasionally until the sugar dissolves and the butter melts completely. This is where the magic begins: allow this mixture to simmer gently for a few minutes, which thickens the caramel sauce just right for that perfect balance of sweetness and richness.
Step 2: Add the Cream and Salt
Now, slowly pour in 1/2 cup heavy cream—it will bubble up, so take your time—and stir the caramel until it’s smooth and glossy. Prevent it from hardening by stirring the sea salt in at this stage. This little dash of salt wakes up the flavors to create that signature salted caramel punch.
Step 3: Prepare the Ice Cream Base
While your caramel cools, combine 2 cups heavy cream, whole milk, and granulated sugar in a separate saucepan. Warm it over medium heat just until the sugar dissolves and everything is heated—but absolutely avoid boiling. This mixture is the creamy canvas for your luscious ice cream.
Step 4: Temper the Egg Yolks
Whisk the egg yolks in a bowl until smooth. Slowly add some of the warm cream mixture to the yolks, whisking constantly to temper them gently and avoid scrambling. Then, whisk this tempered mixture back into the saucepan with the remaining cream.
Step 5: Thicken the Custard
Cook this mixture over medium heat, stirring constantly until it thickens enough to coat the back of a spoon. This is the defining step for creating a creamy custard base without curdling your eggs, so patience and attention are your best friends here.
Step 6: Combine Caramel with Ice Cream Base
Remove the custard from heat and strain it through a fine-mesh sieve to catch any cooked egg bits, ensuring silky smoothness. Then, while still warm, stir the cooled caramel sauce and vanilla extract into the custard until fully blended.
Step 7: Chill the Mixture
Let your mixture cool completely at room temperature before covering and refrigerating for at least 4 hours or overnight. This chilling step is crucial—it helps develop flavors and prepares the base for the perfect freeze.
Step 8: Churn the Ice Cream
Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions—usually about 20 to 25 minutes. This turns your custard into a delightfully creamy and soft treat that’s already hard to resist.
Step 9: Freeze until Firm
Transfer your churned ice cream to a container, smooth the surface, cover, and freeze for at least 4 hours to allow it to set firmly. The wait is part of the fun—anticipation makes the first scoop even better!
Step 10: Serve and Enjoy
Now it’s time for the best part: scoop your rich, creamy Homemade Salted Caramel Ice Cream Recipe into bowls, cones, or your favorite dessert plates, and savor every luscious bite.
How to Serve Homemade Salted Caramel Ice Cream Recipe
Garnishes
Sprinkle a pinch of flaky sea salt or drizzle extra caramel sauce on top to amplify the salty-sweet contrast. Toasted nuts, such as pecans or almonds, add a delightful crunch that pairs beautifully with the smooth ice cream.
Side Dishes
This ice cream shines alongside warm desserts like apple pie, brownies, or sticky toffee pudding. Its creamy texture and salty caramel notes can elevate almost any dessert to a celebration-worthy level.
Creative Ways to Present
For a fun twist, serve scoops in chocolate-dipped cones, or pair with a warm chocolate or espresso drizzle for a sophisticated flair. Consider layering the ice cream with cookie crumbles for an alluring parfait presentation.
Make Ahead and Storage
Storing Leftovers
Store any leftover homemade salted caramel ice cream in an airtight container to preserve its creamy texture and rich flavor. Make sure to cover the surface with plastic wrap before sealing to prevent ice crystals from forming.
Freezing
This ice cream freezes beautifully for up to two weeks. Keeping it tightly sealed in a freezer-safe container helps maintain freshness and texture, so your next scoop tastes just as amazing as the first.
Reheating
No reheating needed with ice cream, but if it becomes too hard, simply leave it at room temperature for 5 to 10 minutes to soften for easy scooping. Avoid microwaving, which can ruin the texture.
FAQs
Can I use regular salt instead of sea salt?
While regular table salt will work, sea salt offers a more delicate and nuanced flavor, which is essential for that perfect salted caramel balance. It’s worth the little extra effort to get the authentic taste.
Is it necessary to temper the egg yolks?
Absolutely! Tempering the yolks prevents them from scrambling and ensures a smooth, creamy custard base. This is the key step for achieving the luxurious texture of homemade ice cream.
Can I make this recipe without an ice cream maker?
Yes, though the texture may differ slightly. You can freeze the mixture in a container and stir vigorously every 30 minutes as it freezes to break up ice crystals and create a creamier result.
How salty should the ice cream taste?
The goal is a subtle saltiness that enhances the caramel’s sweetness without overpowering it. Start with the recommended amount of sea salt and adjust in future batches according to your taste.
Can I substitute the brown sugar?
Brown sugar is crucial for that rich caramel flavor, so it’s best not to substitute it. White sugar will create a different, less complex taste and texture.
Final Thoughts
Making this Homemade Salted Caramel Ice Cream Recipe is such a rewarding experience—each step builds layers of flavor that result in something truly special. Whether it’s a casual treat or the star of your next dinner party, I hope you enjoy every creamy, sweet, salty bite as much as I do. Give it a try, and watch how this luscious ice cream brightens up your day!
Print
Homemade Salted Caramel Ice Cream Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 5 hours 5 minutes
- Yield: 1 quart (approximately 4 servings)
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Description
This Homemade Salted Caramel Ice Cream recipe combines rich, buttery caramel with a creamy ice cream base for a deliciously indulgent treat. The perfect balance of sweet and salty, this dessert is made from scratch using simple ingredients and churned to creamy perfection.
Ingredients
Caramel Sauce
- 1 cup brown sugar, packed
- 6 tablespoons unsalted butter
- 1/2 cup heavy cream
- 1 teaspoon sea salt
Ice Cream Base
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 tablespoon vanilla extract
- 4 large egg yolks
Instructions
- Make the Caramel Sauce: In a medium saucepan, melt the brown sugar and butter over medium heat, stirring occasionally. Once the butter is melted and the sugar is dissolved, bring it to a gentle simmer. Continue simmering for 2-3 minutes, allowing the caramel to thicken slightly.
- Add Heavy Cream and Salt: Slowly add the heavy cream to the saucepan (it may bubble up) and stir until the mixture is smooth. Remove from heat and stir in the sea salt. Set aside to cool to room temperature.
- Prepare the Ice Cream Base: In a separate saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture is warmed but not boiling.
- Temper the Egg Yolks: In a bowl, whisk the egg yolks until smooth. Gradually add a small amount of the warm cream mixture to the yolks to temper them. Slowly whisk the tempered egg yolks back into the saucepan with the rest of the warm cream mixture.
- Cook the Custard: Cook the mixture over medium heat, stirring constantly, until it slightly thickens and coats the back of a spoon (about 5-7 minutes). Avoid boiling to prevent curdling.
- Combine and Cool: Remove the custard from heat and strain it through a fine-mesh sieve to remove any cooked egg bits. Let it cool for a few minutes.
- Mix Caramel and Base: Stir the cooled caramel sauce and vanilla extract into the ice cream base until fully combined.
- Chill the Mixture: Allow the mixture to cool completely at room temperature. Then cover and refrigerate for at least 4 hours or overnight until very cold.
- Churn the Ice Cream: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, about 20-25 minutes, until it reaches a soft-serve consistency.
- Freeze: Transfer the churned ice cream to a container, smooth the top, cover, and freeze for at least 4 hours or until firm.
- Serve: Scoop the homemade salted caramel ice cream into bowls or cones and enjoy the creamy, salted caramel goodness!
Notes
- Be sure to slowly temper the egg yolks to avoid curdling.
- Make sure the caramel sauce has cooled before mixing with the ice cream base to prevent melting.
- Use high-quality vanilla extract for the best flavor.
- If you don’t have an ice cream maker, you can freeze the mixture and stir every 30 minutes for 2-3 hours to mimic churning.
- The salted caramel can be adjusted by adding more or less sea salt to taste.
