Homemade Salted Caramel Ice Cream

Homemade Salted Caramel Ice Cream

Ingredients:

For the Caramel:

• 1 cup (200g) granulated sugar
• 6 tbsp (90g) unsalted butter, cubed
• ½ cup (125ml) heavy cream
• 1 tsp sea salt (or to taste)

For the Ice Cream Base:

• 2 cups (500ml) heavy cream
• 1 cup (250ml) whole milk
• 4 large egg yolks
• ⅓ cup (65g) granulated sugar (optional, for added sweetness)
• 1 tsp vanilla extract
• Pinch of salt

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Instructions:

Step 1: Make the Salted Caramel

1. In a medium, heavy-bottomed saucepan, heat the sugar over medium heat. Stir frequently until it melts into a smooth, amber-colored liquid.
2. Add the butter and whisk until fully combined. Be careful, as the mixture will bubble up.
3. Slowly pour in the ½ cup of heavy cream, whisking constantly. Continue to cook for 1–2 minutes until smooth and thickened.
4. Stir in the sea salt, then remove from heat. Let the caramel cool slightly, setting aside about ¼ cup for drizzling later.

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Step 2: Prepare the Ice Cream Base

1. In another saucepan, combine the remaining heavy cream, milk, and optional sugar. Heat over medium heat until the mixture is hot but not boiling.
2. In a mixing bowl, whisk the egg yolks until pale and creamy.
3. Gradually ladle about ½ cup of the hot cream mixture into the yolks while whisking constantly to temper them.
4. Slowly pour the tempered yolks back into the saucepan, stirring continuously over low heat until the mixture thickens slightly and coats the back of a spoon.
5. Remove from heat and whisk in the salted caramel (reserve ¼ cup for topping) and vanilla extract. Stir until smooth.

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Step 3: Chill the Custard

1. Strain the mixture through a fine sieve to ensure smoothness.
2. Let the custard cool to room temperature, then refrigerate for at least 4 hours or overnight.

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Step 4: Churn the Ice Cream

1. Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes).

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Step 5: Freeze and Swirl

1. Transfer half of the churned ice cream to an airtight container. Drizzle a layer of the reserved salted caramel over it.
2. Add the remaining ice cream on top and drizzle more caramel. Use a knife or skewer to swirl the caramel gently through the ice cream.
3. Freeze for 4–6 hours until firm.

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Step 6: Serve

1. Scoop and serve, optionally garnished with a sprinkle of sea salt or extra caramel drizzle.

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Why This Recipe Stands Out:

• Perfect Balance: The sweetness of the caramel is beautifully offset by the sea salt.
• Velvety Texture: The custard base ensures rich creaminess in every bite.
• Caramel Swirls: The addition of caramel ribbons adds texture and extra bursts of flavor.

Indulge in this sweet-and-salty treat—pure decadence in a scoop! 🍦✨