Salted caramel freaking rocks. I know, I know, it’s become so super trendy that it appears on everything from bronze-crusted pork belly to towering ice cream sundaes, but it’s so damn good I unashamedly hang on to its billowing coat tails as it sweeps through every menu around town.
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Salted Caramel Ice Cream
- Total Time: 40 minutes
- Yield: Serves 8
- Diet: Omnivore
Description
Deep caramel flavor gets a salty kick. This dreamy ice cream is perfect for a hot day.
Ingredients
- 2 cups (473 ml) milk
- 1 cups (237 ml) double cream
- 8 egg yolks
- 5 oz (150 g) caster sugar
- 5 oz (140 g) caster sugar
- 2 oz (50 g) liquid glucose
- 0.5 oz (15 g) butter
- 1 cups (237 ml) double cream
- 0.2 oz (6 g) Maldon sea salt
Instructions
- Prepare two nested bowls; fill the larger bowl with ice and water.
- Have a fine sieve ready.
- In a medium saucepan, bring milk and cream to a simmer.
- In a separate bowl, lightly whisk egg yolks and sugar.
- Temper the egg yolks by whisking in a little hot milk/cream mixture, then slowly whisk in the remaining milk/cream.
- Return the custard to the saucepan and whisk over low heat until thickened (just below simmering point; do not boil).
- Strain the custard through the sieve into the chilled bowl and let cool.
- Cover with cling film and refrigerate for a couple of hours.
- For the caramel:
- In a large deep saucepan, combine sugar, glucose syrup, and 25ml water.
- Heat without stirring until dark brown (approximately 356°F/180°C), but not burnt.
- Remove from heat; add butter and stir until incorporated.
- Quickly whisk in the cream (carefully, due to steam).
- Return to heat, bring to a boil, and stir for 10 minutes.
- Remove from heat and stir the caramel, salt, and cooled ice cream base together.
- Refrigerate for 2 hours.
- Strain into a large jug and churn in an ice cream machine according to manufacturer’s instructions.
- Place in a container and freeze to fully set.
Notes
- For a richer caramel flavor, use dark brown sugar instead of caster sugar in the caramel.
- To prevent ice crystals, churn the ice cream in batches for a smoother texture.
- Store leftover ice cream in an airtight container in the freezer for up to 2 weeks.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 50
- Sodium: 100
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 40
- Fiber: 2
- Protein: 4
- Cholesterol: 150
Frequently Asked Questions
How do I know when the caramel is dark enough before adding the cream?
You are looking for a deep amber color, similar to dark honey, with a slightly smoky smell. Pull it from the heat just before you think it is ready since residual heat continues the cooking. 
Why does my caramel ice cream base sometimes have a grainy texture?
Graininess usually means the caramel seized or the eggs scrambled slightly during tempering. Stream the hot caramel into the egg yolks slowly and keep whisking constantly to avoid this.
Do I need an ice cream machine to make this?
A machine gives the smoothest result by churning out ice crystals as it freezes. Without one, pour the custard base into a shallow pan and stir it vigorously every 30 minutes as it freezes to break up ice crystals.
