Salted Caramel Ice Cream Recipe
This is a delicious recipe for salted caramel and ice cream. You’ll love it because the saltiness of the caramel offsets the creamy, sweet ice cream.
The best part about making salted caramel ice cream is that’s it’s simple. If you make your own caramel consider doubling the quantities. Half for the ice cream, and the other half to pour on top of the ice cream when serving.
I recommend using Himalayan pink rock salt or fleur de sel. The are much milder and better suited to ice cream.
If you enjoy this ice cream why not have a go at making this peanut butter ice cream. It also works sweet and saltiness into one dessert.
This salted caramel ice cream was adapted from this recipe.
How to improve your salted caramel ice cream
- Add a halved vanilla pod to the ice cream base during the heating phase to add another dimension of flavour.
- Add a cap of vodka before churning to reduce the freezing point of the ice cream base and improve the stability of the ice cream.
Salted Caramel Ice Cream Recipe
A delicious mix of salty and sweet make this a must-try salted caramel ice cream.
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Ingredients
- 1 cup sugar plus 1/4 cup extra
- 2 cups thickened cream plus 1/4 cup extra
- 3/4 tsp sea salt
- 1/2 tsp vanilla extract
- 1 cup full cream milk
- 4 egg yolks
Instructions
- Add 1 cup of sugar to a large saucepan and heat until it starts to melt. Occasionally mix the sugar until it turns into a dark amber colour.
- Stir in 1 1/4 cups cream and cook until the caramel dissolves.
- Transfer liquid to a bowl and stir in salt and vanilla then allow cooling.
- Add remaining milk, cream, and sugar to a saucepan and stir until it starts to simmer.
- Whisk egg yolks in a bowl then slowly pour a cup of the heated milk to the eggs, all the while whisking. Once combined, pour the egg mixture into the milk and heat until it thickens. The custard base should be thick enough to coat the back of a spoon.
- Pour ice cream base through a strainer and then add the caramel and stir in. Add to an airtight container and cool in the fridge for at least 3 hours, preferable overnight.
- Churn ice cream following the manufacturer's instructions. Then add to a container and freeze for at least 3 hours.
Is this a misprint or do you really use all of the eggs (whites and yolks) in this recipe?
Hi David, include only the egg yolks. I have updated the recipe – thanks for letting me know 🙂
Kind Regards,
Nate.
Do you have recipe with Bailys liquor ?
Also I have a Breville ice cream machine and my ice ice creams out too soft and stays somewhat soft in the freezer. Are you having the sane problem ?
Is it too much fat content so it doesn’t freeze properly?
Thanks,
Lydia
Hi Lydia, I have to admit that I’m finding my Breville less and less effective at making ice cream. I recently went back to using a Cuisinart with the freezable bowl – not very convenient but I was really happy with how the ice cream turned out. I don’t have a Bailys recipe sorry, so you may have to experiment 🙂