Salted Caramel Ice Cream 2
Dive into pure indulgence with this luxurious Salted Caramel Ice Cream recipe, a decadent treat that perfectly balances sweet, creamy richness with a hint of salty sophistication. Crafted from scratch, this dessert features a silky custard base enriched with golden amber salted caramel, made by patiently melting granulated sugar and blending it with butter, heavy cream, and a dash of sea salt. Five velvety egg yolks ensure a smooth, creamy texture, while vanilla extract adds a warm depth of flavor. Churned to perfection and finished with a freeze for ultimate creaminess, this recipe is a showstopper for any occasion. Whether served in cones, bowls, or alongside your favorite baked goods, it’s a must-try for caramel lovers seeking a gourmet homemade ice cream experience.
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Recipe Information
Ingredients
- 200 grams Granulated sugar
- 60 grams Unsalted butter
- 500 ml Heavy cream
- 250 ml Whole milk
- 1 teaspoon Sea salt
- 2 teaspoons Vanilla extract
- 5 large Egg yolks
Instructions
In a medium saucepan, heat granulated sugar over medium heat. Stir constantly with a heat-resistant spatula until the sugar melts into a golden amber liquid. This should take about 5-7 minutes. Be cautious not to burn the sugar.
Once the sugar is fully melted, carefully stir in the unsalted butter. It will bubble up—stir quickly until the butter is fully incorporated.
Slowly pour in 250 ml of the heavy cream while stirring continuously. The mixture will bubble vigorously. Allow it to cook for 1-2 minutes until fully combined and smooth. Remove from heat and stir in sea salt. Set the salted caramel aside to cool slightly.
In another saucepan, combine the remaining 250 ml of heavy cream and the whole milk. Heat over medium heat until it starts to steam but do not let it boil.
In a separate mixing bowl, whisk five egg yolks until they are pale yellow and slightly thickened. Gradually pour about 1/3 of the warm cream and milk mixture into the egg yolks while whisking constantly to temper the eggs.
Pour the tempered egg yolks back into the saucepan with the remaining cream and milk mixture. Cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon (about 7-10 minutes). Do not let it boil or the eggs may curdle.
Strain the custard mixture through a fine-mesh sieve into a large bowl to remove any lumps. Stir in the vanilla extract.
Once the salted caramel has cooled slightly, mix it into the custard base. Whisk until smooth and fully incorporated. Cover the mixture with plastic wrap, pressing it directly onto the surface to prevent a skin from forming, and refrigerate for at least 4 hours or overnight until completely chilled.
Once the mixture is chilled, churn it in an ice cream maker according to the manufacturer’s instructions. This process should take about 20-25 minutes.
Transfer the churned ice cream into an airtight container and freeze for at least 2 hours to firm up before serving.
Nutrition Facts
Calories |
3322 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 248.9 g | 319% | |
| Saturated Fat | 142.8 g | 714% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1586 mg | 529% | |
| Sodium | 2637 mg | 115% | |
| Total Carbohydrate | 216.0 g | 79% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 214.0 g | ||
| Protein | 22.4 g | 45% | |
| Vitamin D | 5.1 mcg | 26% | |
| Calcium | 446 mg | 34% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 510 mg | 11% | |
*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.
