Salted Caramel Ice Cream
Indulge in the velvety richness of homemade Salted Caramel Ice Cream, where sweet meets savory in perfect harmony. This luxurious dessert features a buttery caramel sauce made from scratch, blended with a creamy custard base to create a silky-smooth texture that melts in your mouth. The balance of sweetness from the caramel and a delicate touch of salt enhances every bite, while the addition of vanilla extract adds a warm, aromatic finish. Perfect for impressing guests or satisfying your own cravings, this recipe comes together with simple ingredients like heavy cream, egg yolks, and milk, and is churned to perfection for that classic ice cream texture. Whether enjoyed on its own, paired with a decadent chocolate sauce, or sprinkled with crunchy toppings, this Salted Caramel Ice Cream is a must-try treat for dessert lovers.
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Recipe Information
Ingredients
- 1 cup Granulated sugar
- 5 tablespoons Unsalted butter
- 2 cups Heavy cream
- 1 cup Whole milk
- 5 pieces Large egg yolks
- 1 teaspoon Salt
- 1 teaspoon Vanilla extract
Instructions
Start by preparing the caramel. In a medium, heavy-bottomed saucepan over medium heat, pour the cup of granulated sugar evenly over the bottom.
Allow the sugar to melt without stirring. Swirl the pan gently to ensure even melting. This process takes around 5-8 minutes.
Once the sugar is fully melted and amber in color, add the 5 tablespoons of unsalted butter one at a time, whisking constantly until fully incorporated.
Slowly pour in 1 cup of heavy cream while continuing to whisk. The mixture will bubble vigorously; keep whisking until smooth.
Remove the caramel from heat and stir in 1 teaspoon of salt. Set aside to cool slightly.
In a separate saucepan, combine 1 cup of whole milk and the remaining 1 cup of heavy cream. Heat over medium heat until the edges start to bubble. Do not let it boil.
In a medium bowl, whisk together the 5 large egg yolks. Gradually add a ladleful of the hot milk mixture into the yolks, whisking constantly to temper them.
Return the tempered yolks to the saucepan with the remaining milk mixture. Cook gently over low heat, stirring constantly with a wooden spoon or spatula, until the mixture thickens enough to coat the back of a spoon.
Remove from heat and strain the custard through a fine mesh sieve into a large bowl to remove any cooked egg bits.
Whisk in the prepared caramel sauce and 1 teaspoon of vanilla extract into the warm custard base.
Allow the mixture to cool at room temperature before covering with plastic wrap and refrigerating for at least 4 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 a freezer-safe container and freeze for at least 3 hours before serving.
Serve the salted caramel ice cream on its own or with your favorite toppings.
Nutrition Facts
Calories |
3308 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 250.4 g | 321% | |
| Saturated Fat | 143.5 g | 718% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1584 mg | 528% | |
| Sodium | 2662 mg | 116% | |
| Total Carbohydrate | 214.9 g | 78% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 212.8 g | ||
| Protein | 22.0 g | 44% | |
| Vitamin D | 4.9 mcg | 25% | |
| Calcium | 426 mg | 33% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 485 mg | 10% | |
*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.
