Salted Caramel Crunch Ice Cream
Indulge in the irresistible decadence of Salted Caramel Crunch Ice Cream, a luxurious homemade treat bursting with layers of flavor and texture. This recipe starts with a creamy custard base infused with the divine richness of homemade salted caramel, balancing sweet and salty perfectly. Crunchy bites of toasted pecans or almonds, kissed with a sprinkle of baking soda for added crispness, bring delightful textural contrast to every spoonful. Made with fresh heavy cream, whole milk, and real egg yolks, this artisanal ice cream captures a velvety smoothness that rivals any premium store-bought variety. Perfect for satisfying summer cravings or impressing dinner guests, Salted Caramel Crunch Ice Cream is a culinary adventure worth savoring. Keywords: salted caramel ice cream, crunchy nuts, homemade ice cream recipe, decadent dessert.
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- 1.5 cups Granulated sugar, divided
- 1 teaspoon Vanilla extract
- 1 teaspoon Sea salt
- 4 large Egg yolks
- 2 tablespoons Unsalted butter
- 2 tablespoons Water
- 1 cup Chopped toasted pecans or almonds
- 0.5 teaspoon Baking soda
Instructions
In a medium saucepan, combine 1 cup of granulated sugar and 2 tablespoons of water. Stir over medium heat until the sugar dissolves.
Bring to a boil without stirring. Cook until the mixture turns a deep amber color, about 5 to 7 minutes. Remove from heat and quickly whisk in the butter.
Slowly add 1 cup of heavy cream while stirring. Be careful as the mixture will bubble vigorously. Once smooth, stir in the sea salt. Set the salted caramel aside to cool slightly.
In a small bowl, whisk together the egg yolks and the remaining 1/2 cup of sugar until pale and thick.
In another saucepan, heat the remaining 1 cup of heavy cream and 1 cup of milk over medium heat until simmering, without boiling.
Slowly pour about a third of the hot milk mixture into the egg yolks, whisking constantly, to temper them.
Pour the tempered egg yolks back into the saucepan with the remaining milk mixture. Cook over low heat, stirring constantly with a wooden spoon, until thickened enough to coat the back of the spoon, about 5 to 7 minutes.
Strain the custard through a fine-mesh sieve into a large bowl and stir in the vanilla extract.
Stir in the caramel sauce until fully combined with the custard. Cover and refrigerate until completely chilled, at least 4 hours or overnight.
In a medium skillet, add the chopped nuts and toast over medium heat until fragrant, about 3 minutes. Sprinkle with baking soda and toss to coat. Remove from the skillet and let cool.
Freeze the caramel custard in an ice cream maker according to the manufacturer's instructions. When it's almost done, add the toasted nuts and churn until just mixed.
Transfer the ice cream to a lidded container and freeze until firm, about 4 hours or overnight.
Serve scoops of salted caramel crunch ice cream in bowls or cones and enjoy!
Nutrition Facts
Calories |
4130 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 289.9 g | 372% | |
| Saturated Fat | 128.1 g | 640% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1309 mg | 436% | |
| Sodium | 3243 mg | 141% | |
| Total Carbohydrate | 330.3 g | 120% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 316.7 g | ||
| Protein | 31.0 g | 62% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 483 mg | 37% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 925 mg | 20% | |
*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.
