Salted Caramel Ice Cream
Salted Caramel Ice Cream is my absolute FAVORITE ice cream and this recipe is completely drool worthy. It is made with butter, sugar, heavy cream, vanilla, salt, and milk, and way better than any store-bought caramel ice cream!
We all have food experiences in our life that we will never, ever forget. When I lived in Seattle, I had quite a few of those. From fried fish sandwiches from a dive restaurant on Pike Street, an amazing meal with my bestie where we literally licked the plate clean, to Salted Caramel Ice Cream from Molly Moon's. I always thought I would have to travel back to Seattle to ever eat salted caramel ice cream like that again, but as it turns out - I can actually make it at home! And this isn't just salted caramel ice cream that is kind of like Molly Moon's. This recipe turned out EXACTLY like the stuff I had in Seattle!
The ingredients in this Caramel Ice Cream are pretty simple, but they come together to create one epic ice cream!
How to Make Salted Caramel Ice Cream
The process of making salted caramel ice cream are not difficult, but it is a little bit of a process. First, make the caramel. Melt 1 cup of sugar in a saucepan over medium heat, first stirring with a fork, until it starts to melt. Once it begins to melt, simply swirl the pan so the sugar can continue to cook evenly. Cook until it turns an amber color.
Add 1 ½ cups of the heavy cream. It will bubble up but that's okay! Just keep stirring it until it becomes caramel-like. Remove from the heat and let cool for 20 minutes.
Meanwhile, combine the remaining sugar, cream, vanilla, salt, and milk in a saucepan and bring to a light boil. Temper the whisked eggs with 1 cup of this mixture and then add it back to the pan, cooking until it thickens and is 170 degrees F. Add this mixture to the caramel and stir to combine.
Next pour the mixture through a fine mesh sieve to get out any of the chunks, and then transfer to an airtight container. Refrigerate for at least 3 hours.
After 3 hours, add the ice cream mixture to an ice cream maker and let it run for 10-15 minutes. It will be like soft serve at this point. You can eat it immediately or place in a container to freeze completely.
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Salted Caramel Ice Cream
Equipment
- Saucepan
- Bowl
- Candy Thermometer
Ingredients
- 1 ¼ cups granulated sugar
- 2 ½ cups heavy cream
- ½ teaspoon sea salt
- 1 teaspoon pure vanilla extract
- ½ cup whole milk
- 3 large eggs
Instructions
- Add 1 cup of sugar to a medium saucepan over medium heat.
- Using a fork, stir the sugar constantly so it heats evenly.
- Once it starts to melt, stop stirring and just swirl the pan occasionally so the sugar continues to melt evenly.
- Cook until dark amber.
- Add 1 ½ cups of the heavy cream. The mixture will boil but don't worry - just cook and stir until it becomes caramel. Remove from heat and cool for 20 minutes.
- Bring the remaining 1 cup of cream, remaining ¼ cup sugar, milk, sea salt, and vanilla to a boil in a small saucepan.
- In a separate bowl, whisk together the eggs. Add 1 cup of the hot milk/cream mixture to the eggs and whisk to combine, to temper the eggs.
- Add this mixture back into the saucepan and continue to cook until the mixture thickens and reaches 170 degrees F.
- Add this mixture to the caramel and stir to combine. Pour the ice cream mixture through a fine mesh sieve and then place in a covered bowl. Refrigerate for at least 3 hours.
- Add the cold ice cream mixture to an ice cream maker and churn for 10-15 minutes.
- It will be pretty soft. You can eat now like soft serve, or completely freeze in an airtight container.
- Enjoy!
