Ice cream is one of the most loved desserts around the world, and salted caramel has become a popular flavor in recent years. This recipe combines the creamy goodness of ice cream with the sweet and salty taste of caramel. Making your own ice cream may seem intimidating, but with this recipe, you can easily create a delicious treat that will impress your friends and family.
Recipes Information
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 6 hours, 30 minutes
- Recipe Category: Dessert
- Recipe Cuisine: American
- Aggregate Rating: 4.9
Ingredients
- 1 cup sugar
- 1/4 cup water
- 1/4 cup unsalted butter
- 1/2 cup heavy cream
- 1 teaspoon sea salt
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup sugar
- 1 teaspoon vanilla extract
Instructions
- In a medium saucepan, combine 1 cup of sugar and 1/4 cup of water. Heat over medium-high heat until the sugar dissolves, stirring occasionally.
- Once the sugar has dissolved, stop stirring and let the mixture come to a boil. Continue to boil until the mixture turns a deep amber color, about 5-7 minutes.
- Remove the saucepan from the heat and stir in 1/4 cup of unsalted butter. The mixture will foam up, so be careful.
- Add 1/2 cup of heavy cream and 1 teaspoon of sea salt to the saucepan and whisk until smooth.
- Set the caramel sauce aside to cool.
- In a separate saucepan, combine 2 cups of heavy cream, 1 cup of whole milk, and 3/4 cup of sugar. Heat over medium heat until the sugar dissolves, stirring occasionally.
- Remove the saucepan from the heat and stir in 1 teaspoon of vanilla extract.
- Pour the cream mixture into a large bowl and let cool to room temperature.
- Once the cream mixture has cooled, pour it into an ice cream maker and churn according to the manufacturer’s instructions.
- While the ice cream is churning, drizzle the cooled caramel sauce into the ice cream maker a little at a time, allowing it to incorporate into the ice cream.
- Transfer the ice cream to a container and freeze for at least 6 hours, or until firm.
Nutrition Information
| Amount Per Serving | |
|---|---|
| Calories | 276 |
| Total Fat | 20g |
| Saturated Fat | 12g |
| Cholesterol | 73mg |
| Sodium | 205mg |
| Total Carbohydrates | 25g |
| Dietary Fiber | 0g |
| Sugars | 24g |
| Protein | 2g |
FAQ
- Q: Can I use table salt instead of sea salt?
- A: Yes, but the flavor may be slightly different.
- Q: Can I make this recipe without an ice cream maker?
- A: Yes, but the texture may not be as creamy. After step 9, pour the mixture into a container and freeze for 1 hour. Remove from the freezer and stir the mixture, breaking up any ice crystals. Repeat every hour until the ice cream is firm.
- Q: Can I use a different type of milk?
- A: Yes, but the fat content may affect the texture of the ice cream.
- Q: How long will the ice cream keep in the freezer?
- A: The ice cream will keep for up to 1 month in an airtight container in the freezer.
- Q: Can I add other flavors to the ice cream?
- A: Yes, you can add chocolate chips, nuts, or other mix-ins to the ice cream during step 10.
Tips
To make the caramel sauce, it’s important to let the sugar mixture come to a boil without stirring. Stirring can cause the sugar to crystallize and ruin the caramel.
When churning the ice cream, it’s important to pour the caramel sauce in slowly to avoid clumps of caramel in the ice cream.
For best results, chill the ice cream mixture in the refrigerator for at least 4 hours before churning.