Indulging in a creamy, decadent dessert can transform an ordinary day into something extraordinary, and nothing does it better than the irresistible salted caramel ice cream. Among dessert aficionados, this has become a beloved favorite due to its sweet and salty flavor profile, perfectly balancing indulgence with sophistication. Whether enjoyed on a sunny afternoon or as a delightful end to a special meal, this ice cream is sure to impress.
For as long as I can remember, my grandmother had an annual tradition of making frozen treats every summer. Her salted caramel ice cream was always the highlight. The kitchen buzzed with laughter and the air was thick with the tantalizing scent of caramel and vanilla wafting through the house. I remember how she carefully balanced the saltiness with the sweetness, turning simple ingredients into a masterpiece every time. It’s not just a recipe; it’s a cherished family ritual that I am thrilled to share with you.
Why You’ll Love This Recipe
This salted caramel ice cream isn’t just any dessert; it’s a symphony of flavors that will captivate your taste buds. The rich, creamy base is elevated by a ribbon of homemade salted caramel sauce. It’s a unique twist on traditional ice cream that’s surprisingly easy to make at home. You’ll love how the salt accentuates the sweetness, making every bite worth savoring. Not only is it a treat for the taste buds, but it also uses straightforward ingredients, making it accessible and practical for any home cook.
Recipe Steps
Step 1
Start by making the salted caramel sauce. In a saucepan, melt sugar until it becomes a golden amber. Carefully stir in butter until smooth, then add cream and let it bubble away. Finally, add a generous pinch of salt and let it cool. This caramel sauce will serve as the luscious ribbon in your ice cream.
Step 2
In a separate bowl, whisk together egg yolks and sugar until pale and creamy. This forms the base of your custard, ensuring a rich texture.
Step 3
Heat milk and cream in a saucepan until simmering. Slowly add half of this mixture to the egg yolks, whisking constantly to temper. Return everything to the saucepan, cooking until it thickens. Strain to remove any lumps.
Step 4
Chill the custard thoroughly in the fridge. Patience here will reward you with a smoother texture once churned.
Step 5
Once chilled, churn in an ice cream maker. As it firms up, drizzle in the caramel sauce, creating layers throughout. Transfer to a container and freeze until set.
Storage Options
This ice cream is best stored in an airtight container in the freezer, where it will stay fresh for up to two weeks. For longer storage, press a layer of cling film directly on top of the ice cream to prevent ice crystals from forming. When ready to enjoy, let it soften at room temperature for a few minutes for easy scooping.
Variations & Substitutions
If you’re catering to dietary needs, consider using coconut milk and dairy-free butter for a vegan option, creating a tropical take on this classic treat. For an extra flavor twist, sprinkle in a handful of crushed pretzels for added crunch, or swirl in some melted chocolate for a richer experience.
Frequently Asked Questions
Can I make this ice cream without an ice cream maker? Yes, you can make it without an ice cream maker. Simply follow the recipe up to the chilling stage, then pour the custard into a shallow container. Freeze, stirring every 30 minutes to help break up ice crystals until fully frozen.
What if my caramel sauce hardens? If your caramel sauce hardens, don’t worry! Gently reheat it on low heat or in short bursts in the microwave until it’s pourable again. Be sure it’s slightly warm but not hot when adding it to the ice cream to prevent melting.
How can I avoid ice cream from becoming icy? To minimize iciness, ensure that your mixture is well chilled before churning and always store it in an airtight container. Additionally, pressing cling film on the surface before freezing can help reduce the formation of ice crystals.
Salted Caramel Ice Cream
Ingredients
Main Ingredients
- 1.5 cups heavy cream
- 1 cup sugar granulated white sugar
- 0.5 teaspoon sea salt for garnish
- 1 cup whole milk
- 4 tablespoons butter unsalted, cut into pieces
Instructions
Preparation Steps
- In a medium saucepan, combine sugar and 1/4 cup water over medium heat. Stir until sugar dissolves.
- Increase heat to medium-high and bring to a boil. Cook without stirring until mixture is deep amber. Remove from heat.
- Gradually add cream, then milk, butter, and salt. Stir gently over medium heat until smooth.
- Cool to room temperature. Chill in the fridge for at least 4 hours.
- Freeze in an ice cream maker according to manufacturer's instructions.
