Description
This rich and creamy homemade salted caramel ice cream is the perfect balance of sweet and salty. The homemade caramel sauce is made with brown sugar, butter, and a pinch of sea salt, creating a luxurious base for the smooth, velvety ice cream. This treat is sure to become a favorite dessert, offering a gourmet twist on a classic ice cream flavor. Perfect for special occasions or just to indulge in a little sweet, salty goodness!
Ingredients
Scale
For the caramel:
- 1 cup brown sugar, packed
- 6 tablespoons unsalted butter
- 1/2 cup heavy cream
- 1 teaspoon sea salt
For the ice cream base:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 tablespoon vanilla extract
- 4 large egg yolks
Instructions
- Make the Caramel Sauce:
- In a medium saucepan, melt the brown sugar and butter over medium heat, stirring occasionally. Once the butter is melted and the sugar is dissolved, bring it to a gentle simmer. Continue simmering for 2-3 minutes, allowing the caramel to thicken slightly.
- Slowly add the heavy cream to the saucepan (it may bubble up) and stir until the mixture is smooth. Remove from heat and stir in the sea salt. Set aside to cool to room temperature.
- Prepare the Ice Cream Base:
- In a separate saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is warmed (but not boiling).
- In a bowl, whisk the egg yolks until smooth. Gradually add a small amount of the warm cream mixture to the yolks to temper them. Slowly whisk the tempered egg yolks back into the saucepan with the rest of the warm cream mixture.
- Cook the mixture over medium heat, stirring constantly, until it thickens slightly and coats the back of a spoon (about 5-7 minutes). Do not allow it to boil.
- Combine Caramel and Ice Cream Base:
- Remove the ice cream base from heat and strain it through a fine-mesh sieve to remove any cooked egg bits. Allow it to cool for a few minutes.
- Stir in the cooled caramel sauce and vanilla extract into the ice cream base. Mix until fully combined.
- Chill the Mixture:
- Allow the mixture to cool completely at room temperature. Once cool, cover the bowl and refrigerate for at least 4 hours, or overnight, until the mixture is very cold.
- Churn the Ice Cream:
- Once the mixture is chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions, usually for about 20-25 minutes, until it thickens to a soft-serve consistency.
- Freeze:
- Transfer the churned ice cream to a container, smoothing the top. Cover and freeze for at least 4 hours or until firm.
- Serve:
- Scoop the homemade salted caramel ice cream into bowls or cones, and enjoy the creamy, salted caramel goodness!
Notes
- For an extra touch, drizzle some additional salted caramel sauce on top when serving.
- If you don’t have an ice cream maker, you can pour the mixture into a shallow pan and freeze, stirring every 30 minutes until it reaches your desired consistency.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Ice Cream Maker
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 280
- Sugar: 28g
- Sodium: 150mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 95mg