Description
This Homemade Salted Caramel Ice Cream features a rich, creamy custard base infused with deep amber caramel and a touch of sea salt, creating a perfect balance of sweet and salty flavors. Ideal for summer treats or pairing with desserts like brownies and apple pie, this classic American frozen dessert is churned to creamy perfection, delivering an indulgent, velvety texture in every scoop.
Ingredients
Scale
Caramel Sauce
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cut into pieces
- 1/2 teaspoon sea salt
- 1 cup heavy cream (divided)
Ice Cream Base
- 1 cup whole milk
- 1 cup heavy cream
- 5 large egg yolks
- 1 teaspoon vanilla extract
Instructions
- Make the caramel sauce: In a heavy-bottomed saucepan over medium heat, melt the granulated sugar while stirring constantly using a heatproof spatula. Continue stirring until the sugar turns a deep amber color, ensuring it doesn’t burn. Carefully add the butter and stir until it is fully melted and incorporated. Mix in the sea salt to enhance the flavor.
- Add cream to the caramel: Slowly pour in 1 cup of the heavy cream while stirring continuously. The mixture will bubble vigorously; continue stirring and cook for an additional minute until the sauce is smooth and well combined. Remove from the heat and set aside.
- Prepare the egg yolks: In a separate bowl, whisk the large egg yolks until they are smooth and slightly pale in color, preparing them for tempering.
- Heat the milk and cream: In another saucepan, combine the remaining 1 cup heavy cream with 1 cup whole milk. Heat this mixture over medium heat until it starts to steam but does not boil, preparing it for tempering the eggs.
- Temper the egg yolks: Gradually and slowly whisk the hot milk and cream mixture into the egg yolks to gently raise their temperature. This step prevents the eggs from scrambling when cooked.
- Cook the custard: Pour the tempered egg yolk mixture back into the saucepan. Cook over low heat, stirring constantly with a wooden spoon or spatula. Continue stirring until the custard thickens enough to coat the back of a spoon, about 5-7 minutes. Do not let it boil.
- Combine custard with caramel: Remove the custard from heat and stir in the prepared caramel sauce along with the vanilla extract until fully incorporated.
- Strain the base: Pour the custard through a fine mesh sieve into a clean bowl to remove any cooked egg bits, ensuring a silky smooth texture.
- Chill the custard: Allow the custard to cool to room temperature, then cover and refrigerate for at least 4 hours or overnight. This chilling step is crucial for the ice cream to churn properly.
- Churn the ice cream: Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- Freeze until firm: Transfer the churned ice cream into a freezer-safe container. Freeze for about 4 hours or until firm before serving to achieve the perfect scoopable texture.
Notes
- For a deeper flavor and enhanced texture, sprinkle a bit of flaky sea salt on top of the ice cream just before serving.
- This salted caramel ice cream pairs beautifully with rich desserts such as brownies or classic apple pie for an indulgent treat.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 310
- Sugar: 28g
- Sodium: 170mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 135mg
