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Homemade Salted Caramel Ice Cream Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 66 reviews
  • Author: Kimberly
  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Total Time: 8 hours 40 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Description

This Homemade Salted Caramel Ice Cream is a rich and creamy custard-based dessert featuring a luscious salted caramel sauce. Made from scratch with simple ingredients, it combines the deep flavors of caramel and sea salt with the smooth texture of traditional ice cream, perfect for indulgent treats at home.

Ingredients

Caramel Sauce

  • 1 cup granulated sugar
  • 2 tbsp water
  • 3 tbsp unsalted butter
  • 1/2 tsp sea salt (plus more to taste)
  • 1/2 cup heavy cream

Ice Cream Base

  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 4 large egg yolks
  • 1 tsp vanilla extract

Instructions

  1. Make the Caramel: In a medium saucepan over medium heat, combine sugar and water. Stir until the sugar dissolves, then stop stirring and allow the mixture to boil undisturbed until it reaches a deep amber color, about 6 to 8 minutes.
  2. Add Butter and Cream: Remove from heat carefully. Whisk in the unsalted butter until fully melted. Slowly pour in 1/2 cup of heavy cream while whisking vigorously to prevent lumping (the mixture will bubble up). Stir in sea salt and set the caramel sauce aside.
  3. Heat Cream and Milk: In another saucepan, combine the remaining 1 cup of heavy cream and 1/2 cup of whole milk. Heat over medium heat until the mixture is hot but not boiling.
  4. Temper Egg Yolks: In a separate bowl, whisk the egg yolks. Gradually add some of the hot cream mixture to the yolks while whisking constantly to temper them and prevent curdling. Then pour the tempered yolk mixture back into the saucepan with the rest of the cream mixture.
  5. Cook Custard: Cook over medium heat, stirring constantly with a wooden spoon or spatula, until the custard thickens enough to coat the back of a spoon and reaches 170–175°F (77–80°C). Avoid boiling to prevent scrambling the eggs.
  6. Combine Custard and Caramel: Remove the custard from heat and stir in the prepared caramel sauce and vanilla extract. Strain the mixture through a fine mesh sieve into a clean bowl to ensure smoothness.
  7. Cool and Chill: Let the custard cool at room temperature, then refrigerate for at least 4 hours or overnight to chill thoroughly.
  8. Churn Ice Cream: Pour the chilled custard into an ice cream maker and churn following the manufacturer’s instructions until it reaches a soft-serve consistency.
  9. Freeze: Transfer the churned ice cream into a container and freeze for about 4 hours or until firm before serving.

Notes

  • For an extra touch, swirl in more salted caramel sauce after churning the ice cream.
  • Sprinkle flaky sea salt on top of the ice cream before serving for enhanced flavor and texture contrast.

Find it online: https://slsrecipes.com/homemade-salted-caramel-ice-cream-recipe-2/