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
- 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
- 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.