Salted Caramel Ice Cream
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
Making this salted caramel ice cream at home is honestly one of my favorite projects because it comes together in just 45 minutes total. The beauty of this recipe is how simple it is, yet it tastes like something from a fancy dessert shop. I love that heavy cream brings not only that rich, creamy texture but also contains fat soluble vitamins that help your body absorb other nutrients. The magic really happens when you balance sweet caramel with flaky sea salt and crunchy pistachios on top. Trust me, once you try homemade salted caramel ice cream, you'll never go back to store bought.
Ella x
Ingredients
- 400 mlheavy cream
- 200 mlwhole milk
- 400 ggranulated sugar
- 200 mlcaramel sauce
- 10 gsalt
- 20 gsea salt
- 50 gunsalted butter
- 1 mLvanilla extract
- 2 eggegg yolks
- nullflaky sea salt(For garnish)
- 100 gcaramel sauce pieces
- 100 gpistachios
Detail level
Instructions
- 1
In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, and unsalted butter. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
Tip: Use a candy thermometer to monitor the temperature.
- 2
In a small bowl, whisk together the egg yolks and vanilla extract. Gradually add the hot cream mixture to the egg yolks, whisking constantly.
Tip: Be careful not to scramble the eggs.
- 3
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 10 minutes.
Tip: Don't let the mixture boil.
- 4
Remove the saucepan from the heat and stir in the caramel sauce and sea salt until well combined.
Tip: Let the mixture cool slightly.
- 5
Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
Tip: Scrape down the sides of the ice cream maker every few minutes to ensure even churning.
- 6
Once the ice cream is almost fully churned, add the flaky sea salt and caramel sauce pieces to the ice cream and continue to churn until well combined.
Tip: Don't over-churn the ice cream, or it will become too dense.
- 7
Transfer the ice cream to an airtight container and cover with plastic wrap or aluminum foil. Place the container in the freezer to harden for at least 2 hours.
Tip: If you want a creamier ice cream, you can also add the pistachios to the ice cream mixture before freezing.
- 8
Once the ice cream is scoopable, scoop into bowls and garnish with additional flaky sea salt and caramel sauce pieces if desired.
Tip: Enjoy your delicious salted caramel ice cream!
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