Hamdi Saidani This decadent salted caramel ice cream is made with sugar, heavy cream, flaky sea salt, egg yolks, whole milk, and pure vanilla extract. The recipe creates a rich, velvety custard base swirled with buttery caramel and a hint of salt, making a perfectly balanced sweet and savory dessert. It’s an impressive treat for dinner parties, summer gatherings, or a cozy night in, yielding about 1 quart of smooth, scoopable ice cream.
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🍯 Salted Caramel Ice Cream Ingredients
For the Caramel:
- 1 1/4 cups sugar
- 3/4 cup heavy cream
- 2 teaspoons flaky sea salt (such as Maldon)
For the Ice Cream Base:
- 1 cup whole milk
- 4 large egg yolks
- 3/4 cup sugar
- 2 cups heavy cream
- 1 tablespoon pure Tahitian vanilla extract
🍦 How To Make Salted Caramel Ice Cream
- Make the caramel: Heat sugar in a heavy-bottomed saucepan over medium heat. Stir with a fork until it begins to melt, then stop stirring and swirl the pan until the sugar turns a dark amber color.
- Add the cream: Carefully add the heavy cream (it will splatter). Stir until smooth, then mix in sea salt. Transfer to a heat-proof bowl and cool the caramel in an ice bath until room temperature.
- Make the custard base: In a saucepan, warm the milk over medium-low heat. In a separate bowl, whisk the egg yolks and sugar until pale and dissolved. Gradually whisk the warm milk into the yolk mixture. Return to the pan and cook 3–5 minutes, stirring constantly, until the custard coats the back of a spoon.
- Cool the custard: Strain into a bowl set over an ice bath. Stir in the heavy cream until cooled. Cover and refrigerate until thoroughly chilled, preferably overnight.
- Combine caramel and custard: Stir the cooled caramel mixture into the custard base along with vanilla extract.
- Churn the ice cream: Freeze in an ice cream maker according to the manufacturer’s directions. Transfer to a container and freeze until firm.
💭 Recipe Tips
- Don’t stir the caramel too much: Once the sugar begins to melt, swirl instead of stirring to prevent crystallization.
- Use flaky sea salt: Maldon or fleur de sel gives a clean, delicate salty bite that balances the sweetness.
- Chill overnight for best results: Resting the custard base enhances flavor and ensures a creamier texture.
- Avoid overcooking the custard: It should coat the back of a spoon but not scramble the eggs. Remove from heat as soon as it thickens.
- Add mix-ins: For extra indulgence, fold in caramel chunks, chocolate chips, or crushed cookies before freezing.
🎂 What To Serve Salted Caramel Ice Cream With?
Salted caramel ice cream shines on its own but also pairs beautifully with warm brownies, apple pie, or molten chocolate cake. For a lighter option serve it with fresh berries. Drizzle with extra caramel sauce or sprinkle with chopped nuts for a crunchy finish. It also makes a perfect topping for affogato with hot espresso.
🎚 How To Store Salted Caramel Ice Cream Leftovers?
Freeze: Store the ice cream in a freezer-safe, airtight container for up to 2 weeks. Press a piece of parchment paper directly on top of the ice cream before sealing to prevent ice crystals.
FAQs
Do I need an ice cream maker for this recipe?
Yes, this recipe works best in an ice cream machine for the creamy texture. However, you can try a no-churn method by whipping the custard base with cream and freezing, though it will be denser.
Can I use regular table salt instead of sea salt?
It’s not recommended. Flaky sea salt has a gentler, cleaner flavor. Table salt may make the ice cream taste harsh or too salty.
Why do I need to chill the custard overnight?
Chilling allows the mixture to thicken, the flavors to meld, and results in smoother ice cream after churning.
Can I use store-bought caramel?
Yes, you can substitute high-quality caramel sauce, but making it from scratch gives deeper flavor and better control over sweetness.
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📊 Salted Caramel Ice Cream Nutrition Facts
Serving Size: 1/2 cup
- Calories: 310 kcal
- Total Fat: 19g
- Saturated Fat: 11g
- Cholesterol: 140mg
- Sodium: 180mg
- Total Carbohydrates: 32g
- Sugars: 29g
- Protein: 4g
Salted Caramel Ice Cream
Description
Salted Caramel Ice Cream blends buttery caramel, sea salt, and a rich custard base into a creamy frozen dessert. Perfectly balanced between sweet and salty, this homemade ice cream is a showstopper for any occasion.
Ingredients
For the Ice Cream Base:
Instructions
- Heat sugar until amber; add cream and sea salt. Cool.
- Make custard by whisking warm milk into yolks and sugar; cook until thickened.
- Strain, add cream, and chill overnight.
- Stir in cooled caramel and vanilla.
- Churn in an ice cream maker, then freeze until firm.
Notes
- Don’t stir the caramel too much: Once the sugar begins to melt, swirl instead of stirring to prevent crystallization.
Use flaky sea salt: Maldon or fleur de sel gives a clean, delicate salty bite that balances the sweetness.
Chill overnight for best results: Resting the custard base enhances flavor and ensures a creamier texture.
Avoid overcooking the custard: It should coat the back of a spoon but not scramble the eggs. Remove from heat as soon as it thickens.
Add mix-ins: For extra indulgence, fold in caramel chunks, chocolate chips, or crushed cookies before freezing.
