A customized print-friendly version of this recipe is available by clicking the "Print Recipe" button on this page.

Salted Caramel Ice Cream

Author: Charlotte Rutledge

Salted Caramel Ice Cream Recipe Salted Caramel Ice Cream Recipe

No longer does caramel have to be relegated to the topping category when it comes to ice cream. In this recipe our caramel block (or your favorite caramel candy) is turned into a salted caramel sauce, stirred into a rich custard base, and finally churned into smooth, creamy ice cream.

At a glance

Prep
Total
Yield
about 3 cups ice cream
Nutrition information

Ingredients

Choose your measure:

Instructions

  1. In a medium saucepan set over medium-high heat, bring the milk, 1 cup cream, and sugar just to a boil, stirring occasionally.
  2. Whisk the eggs together in a medium bowl just until frothy.
  3. Slowly add half the hot milk/cream mixture to the eggs, whisking constantly; then pour this mixture back into the saucepan.
  4. Cook the custard over medium-low heat, stirring constantly, until it thickens enough to coat the back of a spoon; it should never come to a boil. When thick enough, the custard should register 170°F on a digital thermometer.
  5. Pour the custard through a fine-mesh strainer into a large bowl (a metal bowl is best). Set it aside.
  6. Wash and dry the saucepan, and add the caramel, remaining 1/4 cup cream, salt, and vanilla.
  7. Warm the mixture over medium-low heat, stirring to help soften the caramel. Cook and stir until completely smooth.
  8. Stir the warm caramel into the warm custard completely, leaving no streaks.
  9. Cover the surface of the custard mixture with a piece of plastic wrap and refrigerate until chilled throughout, at least 4 to 6 hours or up to overnight.
  10. Freeze the custard in an ice cream maker according to the manufacturer’s instructions.
  11. Transfer the finished ice cream to an airtight container and place it in the freezer until ready to serve.

Nutrition Information

  • Serving Size 1/2 cup, 167g
  • Servings Per Batch 6 servings
Amount Per Serving:
  • Calories 420
  • Calories from Fat 240
  • Total Fat 27g
  • Saturated Fat 18g
  • Trans Fat 0.5g
  • Cholesterol 155mg
  • Sodium 350mg
  • Total Carbohydrate 40g
  • Dietary Fiber 0g
  • Sugars 40g
  • Protein 7g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.