Description
This Homemade Salted Caramel Ice Cream recipe delivers a rich, creamy, and indulgently sweet treat with a perfect balance of buttery caramel and a hint of sea salt. Made from scratch with a luscious caramel sauce blended into a classic ice cream base, this dessert is perfect for anyone craving a decadent frozen delight.
Ingredients
Scale
Salted Caramel
- 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 heavy-bottomed saucepan over medium heat, melt 1 cup of granulated sugar. Stir occasionally until the sugar fully melts and turns a golden amber color, being careful not to burn it.
- Add Butter: Once the sugar is melted, carefully add the 6 tablespoons of unsalted butter. The mixture will bubble up vigorously. Stir continuously until the butter is completely melted and incorporated into the sugar.
- Add Heavy Cream: Gradually pour in 1/2 cup of heavy cream while stirring constantly. Continue to cook for an additional 2 to 3 minutes until the caramel thickens slightly.
- Add Salt and Cool: Remove the caramel from heat and stir in 1 teaspoon of sea salt (adjust to taste). Set the caramel aside to cool to room temperature.
- Prepare Ice Cream Base: In a large mixing bowl, combine 2 cups of heavy cream, 1 cup whole milk, 3/4 cup granulated sugar, 1 tablespoon vanilla extract, and 1/4 teaspoon salt. Whisk until the sugar is fully dissolved and the mixture is smooth.
- Combine Caramel with Base: Once the caramel has cooled, mix it thoroughly into the ice cream base until fully incorporated.
- Freeze the Mixture: Pour the combined ice cream mixture into a freezer-safe container. Cover with a lid or plastic wrap and place in the freezer.
- Stir During Freezing: For the creamiest texture, stir the ice cream mixture every 30 minutes during the first 2 hours of freezing to break up ice crystals.
- Freeze Until Firm: Allow the ice cream to freeze for at least 4 to 6 hours or until firm.
Notes
- Use high-quality unsalted butter and pure vanilla extract for best flavor.
- Be very careful when working with hot caramel as it can cause severe burns.
- Stirring frequently during the early freezing stages helps achieve a smoother, creamier texture by preventing ice crystals.
- The salted caramel sauce can be made a day ahead and refrigerated to save time.
- If you prefer a stronger salty kick, increase the sea salt slightly, tasting as you go.
