Homemade Salted Caramel Ice Cream
Homemade Salted Caramel Ice Cream
Ingredients
- 3/4 cup granulated sugar, (150 g)
- 2 tablespoons unsalted butter, (28 g)
- 2 cups heavy cream, (480 ml), divided
- 1 cup whole milk, (240 ml)
- 4 egg yolks, large
- 1 teaspoon vanilla extract, (5 ml)
- 1/2 teaspoon fine sea salt
- Pinch flaky sea salt, optional for serving
Instructions
- 1
Add 1/2 cup (100 g) of the granulated sugar to a heavy saucepan. Cook over medium heat, swirling gently, until the sugar is melted and has turned a deep amber color. Be careful not to burn it.
⏱️ 8 min
- 2
Reduce the heat to low. Whisk in the 2 tablespoons (28 g) of unsalted butter until melted and combined. Slowly add 1 cup (240 ml) of the heavy cream to the caramel mixture. The mixture will bubble vigorously, so be cautious.
⏱️ 5 min
- 3
Add the 1 cup (240 ml) of whole milk, the remaining 1/4 cup (50 g) of granulated sugar, and the 1/2 teaspoon of fine sea salt to the saucepan. Heat gently, stirring occasionally, until the mixture is steaming but do not allow it to boil.
⏱️ 7 min
- 4
In a separate medium bowl, whisk the 4 large egg yolks until smooth. Slowly whisk in about 1/2 cup of the hot caramel mixture into the egg yolks to temper them, preventing the eggs from scrambling.
⏱️ 3 min
- 5
Return the tempered egg yolk mixture to the saucepan with the remaining caramel base. Cook over low heat, stirring constantly with a spatula or wooden spoon, until the custard thickens enough to coat the back of a spoon. The temperature should reach between 170–180°F (77–82°C). Do not boil.
⏱️ 10 min•🌡️ 175
- 6
Remove the saucepan from the heat. Stir in the remaining 1 cup (240 ml) of heavy cream and the 1 teaspoon (5 ml) of vanilla extract.
⏱️ 2 min
- 7
Pour the ice cream base into a clean container, cover it tightly, and refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled. This step is crucial for a smooth texture.
- 8
Once the base is completely chilled, churn it according to your ice cream maker's instructions. The churning process typically takes 20-30 minutes, depending on the machine.
⏱️ 25 min
- 9
Transfer the freshly churned ice cream to a freezer-safe container. Freeze for an additional 4–6 hours, or until it reaches a firm, scoopable consistency.
- 10
Serve the homemade salted caramel ice cream, optionally garnished with a pinch of flaky sea salt for an extra touch of flavor and texture.
Kitchen Tools
Nutrition Facts (per serving)
Homemade Salted Caramel Ice Cream
- 3/4 cup granulated sugar, (150 g)
- 2 tablespoons unsalted butter, (28 g)
- 2 cups heavy cream, (480 ml), divided
- 1 cup whole milk, (240 ml)
- 4 egg yolks, large
- 1 teaspoon vanilla extract, (5 ml)
- 1/2 teaspoon fine sea salt
- Pinch flaky sea salt, optional for serving
Instructions
- 1
Add 1/2 cup (100 g) of the granulated sugar to a heavy saucepan. Cook over medium heat, swirling gently, until the sugar is melted and has turned a deep amber color. Be careful not to burn it.
⏱️ 8 min - 2
Reduce the heat to low. Whisk in the 2 tablespoons (28 g) of unsalted butter until melted and combined. Slowly add 1 cup (240 ml) of the heavy cream to the caramel mixture. The mixture will bubble vigorously, so be cautious.
⏱️ 5 min - 3
Add the 1 cup (240 ml) of whole milk, the remaining 1/4 cup (50 g) of granulated sugar, and the 1/2 teaspoon of fine sea salt to the saucepan. Heat gently, stirring occasionally, until the mixture is steaming but do not allow it to boil.
⏱️ 7 min - 4
In a separate medium bowl, whisk the 4 large egg yolks until smooth. Slowly whisk in about 1/2 cup of the hot caramel mixture into the egg yolks to temper them, preventing the eggs from scrambling.
⏱️ 3 min - 5
Return the tempered egg yolk mixture to the saucepan with the remaining caramel base. Cook over low heat, stirring constantly with a spatula or wooden spoon, until the custard thickens enough to coat the back of a spoon. The temperature should reach between 170–180°F (77–82°C). Do not boil.
⏱️ 10 min•🌡️ 175 - 6
Remove the saucepan from the heat. Stir in the remaining 1 cup (240 ml) of heavy cream and the 1 teaspoon (5 ml) of vanilla extract.
⏱️ 2 min - 7
Pour the ice cream base into a clean container, cover it tightly, and refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled. This step is crucial for a smooth texture.
- 8
Once the base is completely chilled, churn it according to your ice cream maker's instructions. The churning process typically takes 20-30 minutes, depending on the machine.
⏱️ 25 min - 9
Transfer the freshly churned ice cream to a freezer-safe container. Freeze for an additional 4–6 hours, or until it reaches a firm, scoopable consistency.
- 10
Serve the homemade salted caramel ice cream, optionally garnished with a pinch of flaky sea salt for an extra touch of flavor and texture.