Salted Caramel Ice Cream
This homemade salted caramel ice cream recipe captures the essence of this trendy flavor that has been popping up all over the place. With a rich and creamy base infused with a perfect balance of sweet and salty notes, this decadent treat is a must-try for anyone looking to expand their ice cream horizons. Enjoy the process of creating your own batch of this delicious dessert and savor every scoop of velvety goodness.
— Constant Cookbook
Ingredients
- Salted caramel ice cream is something that I have had all over the place recently… it seems to have become an up and coming flavor (at least I think so because I only used to eat chocolate and mint chip and didn’t know how to expand my horizons until recently). I have had it in San Francisco, in Portland, in Tucson and most recently in Los Angeles. I decided it was high time to make some for myself… and that is exactly what I did.
- 1 1/2 cups sugar
- 4 tbsp salted butter
- 1 1/2 cups cream
- 1 1/2 cups whole milk
- 6 egg yolks
- 2 tsp vanilla extract
- 1 tsp fine sea salt
Instructions
- In a medium heavy pot cook the sugar over medium high heat until it starts to turn golden brown and melts. After about 3 minutes, add the butter, milk and cream. Reduce the heat to medium and cook until everything is melted and is barely simmering. Remove from heat and set aside. In another small bowl whisk together the egg yolks, vanilla and salt. Whisk constantly until the mixture turns to a light yellow color and becomes thick. Slowly add about 3/4 cups of the warm cream into the egg mixture and stir until smooth. Then add the rest of the cream mixture and continue to stir. Transfer the entire mixture back into the pot and stir until it thickens, but be careful not to let it boil.
- Once thick, remove from the heat and transfer to a clean bowl. Cover the mixture with plastic wrap and refrigerate for at least 4 hours. Pour the custard mixture into your ice cream machine and mix according to the manufacturers instructions. After the mixer is done, transfer the ice cream into a container and freeze for at least 2 hours before eating.
Nutrition
- Calories: 420 kcal
- Carbohydrate Content: 41 g
- Protein Content: 5 g
- Fat Content: 27 g
- Saturated Fat Content: 16 g
- Trans Fat Content: 0.2 g
- Cholesterol Content: 217 mg
- Sodium Content: 372 mg
- Sugar Content: 41 g
- Unsaturated Fat Content: 9 g
- Serving Size: 1 serving
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