Description

A creamy, indulgent ice cream swirled with rich golden caramel and a hint of sea salt, creating the perfect balance of sweet and savory in every scoop.

Ingredients

2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar (divided)
5 large egg yolks
1 1/2 tsp vanilla extract
3/4 tsp sea salt (flaky or fine)
2 tbsp unsalted butter (for caramel)
1/2 cup light brown sugar (for caramel)
1/2 cup heavy cream (for caramel)

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Instructions

In a saucepan, heat heavy cream, whole milk, and half the granulated sugar over medium heat until steaming but not boiling.
In a bowl, whisk egg yolks with remaining sugar until pale and fluffy. Slowly whisk in the hot cream mixture.
Return to the saucepan and cook over low heat, stirring constantly until the mixture thickens and coats the back of a spoon.
Stir in vanilla extract and sea salt. Strain through a fine-mesh sieve and chill for at least 4 hours or overnight.
Churn the chilled custard in an ice cream maker according to manufacturer instructions, or freeze in a shallow dish, stirring every 30–45 minutes.
To make caramel, melt butter and brown sugar in a saucepan until bubbling. Stir in heavy cream and simmer until thickened. Cool slightly.
Layer churned ice cream and caramel in a container, swirling gently. Repeat to create ribbons.
Freeze at least 4 hours until set. Let soften slightly before scooping.

Notes

Top with flaky sea salt, extra caramel, or crushed pretzels for added texture and flair.
Pairs beautifully with brownies, butter cookies, or grilled fruit.
For best results, press plastic wrap or parchment directly on the surface before freezing.