Print

Salted Caramel Ice Cream

Print Recipe

★★★★★

5 from 8 reviews

Makes about 3 1/2 cups.

Ingredients

Scale
  • 1c. sugar
  • 2 1/4 c. heavy cream, divided
  • 1/2 tsp coarse sea salt (like Maldon) + more for serving
  • 1/2 tsp pure vanilla extract
  • 1 cup whole milk
  • 3 large eggs

Instructions

  1. Heat sugar in a medium saucepan over medium heat, stirring occasionally until the sugar starts to melt. Stop stirring and cook, swirling the pan occasionally until dark amber.
  2. Ever-so-slowly continuously drizzle 1 1/4 c. cream into the sugar mixture, stirring continuously, until evenly mixed. Remove from heat and stir in the sea salt and vanilla. Set aside.
  3. Heat the whole milk and remaining cream in a small saucepan until just boiling.
  4. Lightly whisk the eggs in a medium bowl, then add half of the hot milk mixture slowly, whisking constantly. Pour the mixture back into the saucepan and cook over medium heat, stirring constantly until custard starts to form and coats the back of a spoon and the temperature is 170°F. Do NOT let boil.
  5. Strain the custard through a fine-mesh sieve into a large bowl. Add the cooled caramel.
  6. Chill in fridge until very cold, about 3-6 hours.
  7. Prepare in ice cream maker according to manufacturer’s instructions, then freeze overnight to firm up.

Find it online: https://asideofsweet.com/salted-caramel-ice-cream/