Nut-Free Salted Caramel Crunch Ice Cream
Indulge in the creamy decadence of Nut-Free Salted Caramel Crunch Ice Cream, a dessert that's both irresistibly rich and allergy-friendly. Crafted with a luscious vanilla custard base and ribbons of homemade salted caramel, this recipe takes ice cream to the next level by incorporating crushed graham crackers for a delightful crunch. Perfect for those with nut allergies, this treat balances sweet and salty flavors with a velvety texture that everyone will adore. Made with simple ingredients like heavy cream, egg yolks, and sugar, this easy-to-follow recipe combines traditional custard techniques with the magic of caramel-making for maximum flavor. Serve scoops of this nut-free masterpiece for any occasion, and enjoy the perfect harmony of creamy cold indulgence and bold caramel crunch.
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Recipe Information
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 0.75 cup granulated sugar
- 2 teaspoons vanilla extract
- 0.25 teaspoon table salt
- 5 large egg yolks
- 0.5 cup granulated sugar for caramel
- 2 tablespoons butter
- 0.5 cup heavy cream for caramel
- 0.5 teaspoon fine sea salt
- 1 cup crushed graham crackers
Instructions
In a medium saucepan, combine the heavy cream, whole milk, and 0.75 cup granulated sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves completely and the mixture just begins to simmer.
In a mixing bowl, whisk together the egg yolks and salt. Gradually whisk in 1/2 cup of the hot cream mixture into the egg yolks to temper them.
Slowly pour the tempered egg yolks back into the saucepan with the remaining cream mixture, stirring constantly.
Cook the mixture on low heat, stirring continuously, until it thickens enough to coat the back of a spoon (about 170°F), approximately 5–7 minutes.
Remove the saucepan from the heat and stir in the vanilla extract. Strain the custard through a fine-mesh sieve into a clean bowl and let it cool to room temperature.
Cover the bowl with plastic wrap, pressing it directly against the surface of the custard to prevent a skin from forming. Refrigerate for at least 3 hours or until thoroughly chilled.
Meanwhile, make the salted caramel. In a medium saucepan, add 0.5 cup of sugar and place it over medium heat. Stir often until the sugar begins to melt and turns a deep amber color.
Remove the pan from the heat and carefully stir in the butter until melted. Gradually add the 0.5 cup of heavy cream while stirring, being cautious as the mixture will bubble vigorously.
Return the saucepan to low heat and stir until any hardened caramel is melted and the sauce is smooth, about 2-3 minutes. Stir in the fine sea salt and let cool to room temperature.
Once the custard is fully chilled, churn it in an ice cream maker according to the manufacturer's instructions.
As the ice cream reaches a soft-serve consistency, drizzle in the cooled salted caramel sauce to create swirls and then add the crushed graham crackers to fold them into the ice cream.
Transfer the ice cream to an airtight container, smoothing the top with a spatula. Freeze for at least 4 hours, or until firm.
Serve scoops of the nut-free salted caramel crunch ice cream as a delightful dessert.
Nutrition Facts
Calories |
4211 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 268.0 g | 344% | |
| Saturated Fat | 151.1 g | 756% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 1632 mg | 544% | |
| Sodium | 2601 mg | 113% | |
| Total Carbohydrate | 379.9 g | 138% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 309.0 g | ||
| Protein | 31.9 g | 64% | |
| Vitamin D | 5.1 mcg | 25% | |
| Calcium | 562 mg | 43% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 705 mg | 15% | |
*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.
