Salted Caramel Ice Cream

How could I pass up not joining this group of bloggers? #IceCreamWeek was a must to enter!! Amber, our daughter totally agreed and quickly made up my list of “must have” makes!!! This first ice cream is one of her new favorites, Salted Caramel Ice Cream. This is simple but must be creamy and smooth to be the perfect ice cream. I think I got it right!! If you are in love with salted caramel then also try our Salted Caramel Brownies, they are to die for!!

The first batch of caramel was burnt, there is a fine line between just done and over done. It is easy to start again. I think the trick is to take it off the heat just before it is done as it continues to cook.

You don’t need a lot of salt as the caramel enhances it nicely!! Rich and creamy and full of flavor, just what you want in a Salted Caramel Ice Cream!!

One little scoop is enough to satisfy a big sweet tooth craving!!

Salted Caramel Ice Cream Recipe

Tara Noland

A rich and creamy ice cream treat with full on salted caramel flavor!!!

5 from 5 votes

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Course Dessert

Cuisine American

Servings 6

Calories 309 kcal

Ingredients

 

• 3/4 cup sugar plus 2 Tbsp.
• 2 Tbsp. water
• 1/2 tsp. fresh lemon juice
• 1 cup heavy cream
• 4 large egg yolks
• Pinch of salt
• 1 1/2 cups whole milk
• 1 tsp. vanilla
• 1 tsp. sea salt

Instructions

 

• In a heavy bottomed pot add the 3/4 cup of sugar, the water and the lemon juice. Cook over medium-high heat. Stir with a wooden spoon until the sugar dissolves. Let the mixture continue to cook without stirring until it turns amber about 5-6 min. Careful as it will burn easily. If it does, discard and start again.
• Being very careful and wearing oven mitts add in 3/4 cup of cream into the hot syrup. Stir with a long handled wooden spoon until smooth. Put the pot again over medium heat and cook until bubbles start to form around the sides. Remove from heat and set aside.
• Meanwhile, whisk the egg yolks with the salt, remaining 2 Tbsp. sugar and remaining 1/4 cup of cream until smooth. Mix in the milk.
• Add the milk mixture to the warm caramel and again cook over medium heat until the custard coats the back of a wooden spoon. Do not let it boil but keep it at a low simmer, stirring constantly. This will take about 4-6 min. Strain through a sieve into a bowl. Add the salt and vanilla.
• Place first bowl into a large bowl filled with ice and stir occasionally until cooled. Cover with plastic wrap directly over the ice cream mixture to prevent a skin to form. Chill in the refrigerator for 3 hours to 24 hours.
• Pour the custard into an ice cream maker and follow manufacturers instructions to freeze. Transfer the frozen mixture to a freezer safe container and freezer for at least 3 hours or up to 3 days.

Nutrition

Serving: 1Calories: 309kcalCarbohydrates: 29gProtein: 5gFat: 20gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 182mgSodium: 359mgPotassium: 144mgFiber: 0.002gSugar: 29gVitamin A: 855IUVitamin C: 0.4mgCalcium: 117mgIron: 0.4mg

Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.

Tried this recipe?Let us know how it was!

Recipe adapted from Williams and Sonoma Ice Cream