Low Sodium Salted Caramel Ice Cream
Indulge in the rich, velvety sweetness of Low Sodium Salted Caramel Ice Cream, a decadent treat that’s perfect for those mindful of their sodium intake. This homemade ice cream combines the luscious creaminess of a classic frozen dessert with the irresistible flavor of caramel, made from granulated sugar, light brown sugar, and unsalted butter. A hint of low-sodium sea salt adds depth without going overboard, while vanilla extract enhances its aromatic profile. Crafted with a silky custard base of heavy cream, whole milk, and tempered egg yolks, this recipe is churned to perfection for a luxuriously smooth finish. Whether served in cones or scoops, this dessert is a sophisticated way to enjoy the beloved salted caramel flavor with a healthier twist. Ready in just a few steps, it's ideal for satisfying your sweet tooth without compromising on taste.
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- 1 cup Granulated sugar
- 0.5 cup Light brown sugar
- 2 tablespoons Unsalted butter
- 0.5 teaspoon Low-sodium sea salt
- 1 teaspoon Vanilla extract
- 4 large Egg yolks
- 1 tablespoon Corn syrup
Instructions
In a medium saucepan over medium heat, combine the granulated sugar, light brown sugar, and corn syrup. Stir continuously until the sugars dissolve and the mixture becomes a deep amber color, about 5-7 minutes.
Remove the saucepan from heat and immediately add the unsalted butter, stirring until fully melted and incorporated.
Slowly pour in the heavy cream, being careful as the mixture may bubble and steam. Return the pan to medium heat and stir constantly until smooth.
Add the low-sodium sea salt and vanilla extract, and stir to combine. Remove the caramel sauce from heat and set aside to cool slightly.
In another small saucepan, warm the whole milk over low heat until just simmering. Do not bring to a boil.
In a medium bowl, whisk the egg yolks together until pale and slightly thick.
Slowly pour about 1/2 cup of the warm milk into the egg yolks, whisking constantly to temper the eggs.
Return the egg mixture to the saucepan with the remaining warm milk. Cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens slightly and coats the back of the spoon, about 2-3 minutes.
Strain the custard through a fine-mesh sieve into a large mixing bowl. Discard any solids.
Stir the caramel sauce into the strained custard until fully combined.
Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate until completely chilled, at least 2 hours or overnight.
Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions.
Transfer the churned ice cream to an airtight container and freeze until firm, at least 4 hours.
Serve scoops of low sodium salted caramel ice cream as a delightful dessert.
Nutrition Facts
Calories |
3378 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 209.9 g | 269% | |
| Saturated Fat | 120.9 g | 604% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1309 mg | 436% | |
| Sodium | 5161 mg | 224% | |
| Total Carbohydrate | 329.6 g | 120% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 328.0 g | ||
| Protein | 19.0 g | 38% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 463 mg | 36% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 1434 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
