Salted Caramel Ice CreamIt is like 1,000,000,000 degrees outside still and the only thing I can think about is ice cream. I’ve been churning out ice cream, sorbets and popsicles for months now. This one is my favorite and is pretty trendy right now. It’s just delicious.

Salted Caramel Ice Cream Recipe

  • 1 1/4 cups sugar, divided
  • 1 1/4 cups heavy cream, divided
  • 1 teaspoon  sea salt
  • 1 teaspoon pure vanilla extract
  • 1 3/4 cups 2% milk (you can use whole milk for a richer ice cream)
  • 3 large eggs
  • An ice cream maker

First make the caramel, heat 1 cup sugar in heavy saucepan over medium heat, stirring to heat sugar evenly until it is melted and has darkened to a rich golden brown color. Add 1 cup cream carefully because it will foam up on you so be extra careful. Stir until the cream and caramel are incorporated. Remove the saucepan from the heat and stir in 1 teaspoon sea salt and 1 teaspoon vanilla extract. Let the mixture cool for 30 to 60 minutes until it has cooled to room temperature.

Second we make the ice cream base, bring 1 3/4 cups 2% milk, 1/4 cup cream and 1/4 cup sugar just to a boil in a small heavy saucepan, stirring occasionally. Do not boil.

Next whisk the 3 eggs in a medium bowl and then whisk in about 1/4 of your hot milk mixture to temper the eggs so they won’t scramble. After mixing the milk and eggs together, add the mixture back into the saucepan with the remaining milk mixture. Continuing stirring until the mixture registers 170 degrees. Do not let the mixture boil. Pour the milk mixture (now custard) through a sieve into a medium bowl to catch any eggs that might have scrambled.  Add the cooled caramel mixture to the custard and then cover the bowl and refrigerate until very cold. I usually let it refrigerate overnight.

Start up your ice cream maker and freeze that custard. You’ll know it is done when it starts to pull away from the canister. You will want to (not really, you’ll want to eat it right then) put it into a storage bowl and cover the top of the ice cream with plastic wrap tapping it down to avoid air bubbles. This will help keep ice from forming. Let it firm up in the freezer for another 1 – 2 hours for best consistency.