Description
This Homemade Salted Caramel Ice Cream combines rich, buttery caramel with creamy ice cream for a perfectly balanced dessert. Made from scratch with simple ingredients like sugar, butter, heavy cream, and sea salt, this recipe creates a luscious, smooth ice cream with a delightful salty-sweet flavor. Ideal for an indulgent treat that’s both comforting and elegant.
Ingredients
Scale
Caramel Sauce
- 1 cup granulated sugar
- 6 tbsp unsalted butter (cut into pieces)
- 1/2 cup heavy cream
- 1 tsp sea salt (or more to taste)
Ice Cream Base
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 tbsp vanilla extract
- 1/4 tsp salt
Instructions
- Make the Caramel: In a medium saucepan over medium heat, melt the 1 cup sugar, stirring frequently to prevent burning. Once fully melted into a golden amber color, carefully add the 6 tablespoons of butter. The mixture will bubble up; stir continuously until the butter is fully incorporated.
- Finish the Caramel Sauce: Gradually add 1/2 cup heavy cream to the butter and sugar mixture while stirring constantly. Let it cook for another 2-3 minutes until the mixture thickens slightly. Remove from heat and stir in 1 teaspoon sea salt. Set the caramel aside to cool to room temperature.
- Prepare the Ice Cream Base: In a mixing bowl, whisk together 2 cups heavy cream, 1 cup whole milk, 3/4 cup granulated sugar, 1 tablespoon vanilla extract, and 1/4 teaspoon salt until the sugar is dissolved and the mixture is smooth.
- Combine Caramel with Ice Cream Base: Once the caramel has cooled, gradually add it to the ice cream base mixture and whisk until thoroughly combined.
- Freeze the Mixture: Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency. Alternatively, pour into a freezer-safe container if no ice cream maker is available.
- Firm Up the Ice Cream: Cover with a lid or plastic wrap and freeze for at least 4-6 hours until firm. For the creamiest texture, stir every 30 minutes during the first 2 hours to break up ice crystals.
- Serve: Scoop the ice cream into bowls or cones and enjoy your homemade salted caramel ice cream.
Notes
- Be cautious when adding butter to hot caramel as it bubbles vigorously.
- Stirring during the first 2 hours of freezing improves texture by preventing ice crystals.
- Use sea salt for a more authentic salted caramel flavor; adjust salt to taste.
- If you don’t have an ice cream maker, stirring every 30 minutes during freezing is essential.
- Store leftovers in an airtight container to maintain freshness.
