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Salted caramel ice cream seems like a great summer dessert, but it’s so creamy and delicious, you will want to eat it all year long!
I hope you all don’t think I am crazy for posting about ice cream in January. My kids think it’s weird, but I don’t. I told them I was working on an old recipe, tweaking the caramel sauce. They really did think it was an oddity, but there were no complaints when it was time to eat the ice cream. ????
We eat warm foods like soup in the summer, why not cold food in the winter? It’s not like it is 38 degrees in our house after all. They just had a hard time reconciling with the fact that I was making salted caramel ice cream!
The fact remains, that I have yet to buy an ice cream from the grocery that hits the nail on the head as far as this flavor profile goes. There’s a hint of saltiness with the caramel, creating a not overly sweet treat. I have an old Cooking Light salted caramel ice cream recipe from several years ago that is okay, but it needs improvement. So I made the ice cream recipe 3 times, all in the course of one week. Yes, Ladies and Gentlemen, I made this recipe 3 times.
What can I say? I like my salted caramel ice cream!
Truthfully, this blog proves that I like other ice cream flavors, too.
Dark chocolate ice cream, ice cream rolls, and even 2 ingredient chocolate caramel ice cream.
There is no disputing the fact that I am a self professed non discriminating ice cream lover.
Total Servings 1 quart
2 hrPrep (inc. refrigeration & rest time)
10 minCook Time
2 hr, 10 Total Time
Ingredients
- 3 1/2 C 2% milk
- 3 large egg yolks
- 1 1/3 C of packed light brown sugar
- 1/4 C heavy cream (not half and half)
- 1 Tb butter
- 1/2 tsp sea salt
- 1/2 tsp flake salt (you can use sea salt for the garnish if you can’t find flake salt)
Instructions
- Place milk in a medium saucepan over medium-high heat. Heat to 180 degrees or until tiny bubbles form around the edge. Do not boil or allow to scald
- Place yolks in a small bowl and beat them. Add a bit of warm milk to the yolks to temper them and whisk. Make sure not to scramble them! Return yolk mixture to the pan.
- Combine sugar, cream and butter in a small saucepan over medium heat. Bring to a boil, stirring until sugar melts. Cook for 3 minutes without stirring. Remove from heat and stir in the sea salt.
- Gradually add the caramel that you just made to the yolk mixture you have on the stove, stirring constantly. Turn the pan to low heat and cook until the mixture registers 160 degrees on a thermometer. Remove from heat and place the pan in a large bowl of ice OR pour into a glass mixing bowl then set it in ice, it’s up to you.
- When this has completely cooled, pour the mix into the bowl of and process in one of the following ways:
- Electric ice cream maker (mine is Cuisinart) and turn on to mix until a thick consistency. Put in freezer-proof container to freeze until firm.
- Ice cream maker, freeze according to manufacturers directions. IE: the ice and salt maker variety or the ice cream ball shaker.
- Pour cooled mix into a airtight and freezer proof container and allow to freeze to desired consistency. Not my method of choice but it works! ????
Once frozen and ready to scoop, sprinkle a few flakes of sea or flake salt over the top of your salted caramel ice cream, and enjoy! ????
