🍦 Homemade Salted Caramel Ice Cream

Table of Contents

Description:
This rich and creamy salted caramel ice cream combines the deep, buttery flavors of homemade caramel with a touch of sea salt for a perfectly balanced sweet-and-salty treat. Made with a custard base, this ice cream is luxuriously smooth and indulgent.

📝 Ingredients

For the Salted Caramel:

1 cup (200g) granulated sugar
¼ cup (60ml) water
3 tablespoons (45g) unsalted butter
½ teaspoon sea salt
1 cup (240ml) heavy cream (warm)

For the Ice Cream Base:

2 cups (480ml) heavy cream
1 cup (240ml) whole milk
4 large egg yolks
⅓ cup (70g) granulated sugar
1 teaspoon vanilla extract

👨‍🍳 Instructions

Step 1: Make the Caramel

In a heavy-bottom saucepan, heat sugar and water over medium heat. Do not stir—swirl the pan occasionally.
Once the mixture turns amber (about 5-7 minutes), carefully add butter and salt. Stir until melted.
Slowly add warm heavy cream, stirring continuously. The mixture will bubble up.
Remove from heat and set aside to cool slightly.

Step 2: Prepare the Ice Cream Base

In a separate saucepan, heat the milk and heavy cream over medium heat until just warm (do not boil).
In a bowl, whisk the egg yolks and sugar until pale and creamy.
Slowly pour half of the warm milk mixture into the yolks, whisking constantly (tempering).
Pour everything back into the saucepan and heat over low heat, stirring constantly, until it thickens slightly (coats the back of a spoon).

Step 3: Combine & Chill

Strain the custard through a sieve into a bowl.
Stir in the salted caramel and vanilla extract until fully combined.
Cover and refrigerate for at least 4 hours or overnight.

Step 4: Churn & Freeze

Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
Transfer to an airtight container and freeze for at least 4 hours.

🍦 Servings & Storage

Servings: Makes about 6-8 servings (1½ quarts)
Storage: Keeps well for up to 2 weeks in an airtight container in the freezer.

📊 Nutritional Info (Per Serving – Approximate)

Calories: 320
Fat: 22g
Carbs: 28g
Protein: 4g
Sugar: 25g

💡 Tips & Notes

✅ Prevent Sugar Crystallization: Avoid stirring the caramel while cooking; only swirl the pan.
✅ For Softer Ice Cream: Let it sit at room temperature for 5-10 minutes before scooping.
✅ Extra Caramel Swirl: Drizzle extra salted caramel into the churned ice cream before freezing.
✅ No Ice Cream Maker? Freeze the mixture in a shallow pan, stirring every 30 minutes for 3-4 hours.

✨ Benefits of Homemade Ice Cream

✔ No preservatives or artificial additives
✔ Customizable—control sweetness and ingredients
✔ Rich in healthy fats from dairy

❓ Q&A Section

Q: Can I use store-bought caramel sauce?
A: Yes! Use about ¾ cup of thick caramel sauce, but homemade gives the best flavor.

Q: What’s the best salt to use?
A: Use sea salt or flaky salt for the best balance of sweetness and saltiness.

Q: How do I make it dairy-free?
A: Substitute coconut milk and coconut cream for dairy, and use vegan butter for the caramel.