Salted caramel ice cream is a sophisticated treat that strikes a perfect balance between sweet and salty. The caramel base lends richness and complexity, while the salt enhances every flavor. This ice cream has a smooth, buttery texture and a luxurious golden hue that makes it unforgettable.
Ingredients
- 1 ½ cups granulated sugar
- ¼ cup water
- 2 cups heavy cream (divided)
- 1 cup whole milk
- 5 egg yolks
- 1 teaspoon sea salt (fine, not coarse)
- 1 teaspoon vanilla extract
Instructions
- Make caramel
In a saucepan, combine sugar and water. Cook over medium heat without stirring until the sugar melts and turns amber. Swirl gently but don’t stir to avoid crystallization. - Add cream carefully
Slowly pour in 1 cup of the cream, whisking as it bubbles vigorously. Add milk and stir until smooth. - Prepare yolks
Whisk yolks with half of the remaining cream until pale. - Temper and combine
Gradually whisk hot caramel mixture into yolks, then return everything to the saucepan. Cook on low until thickened enough to coat the back of a spoon. - Flavor
Stir in salt and vanilla. - Cool and chill
Strain into a clean bowl, cool to room temperature, then refrigerate for 6 hours or overnight. - Churn
Freeze in an ice cream maker until creamy.
Tips
- Use fine sea salt; coarse grains won’t dissolve properly.
- Never walk away while cooking caramel—it can burn quickly.
- Add a swirl of homemade caramel sauce during churning for ribbons of flavor.
