Homemade Salted Caramel Ice Cream is a perfect balance of creamy sweetness and savory saltiness, creating an irresistible treat that’s ideal for any occasion. Made from scratch using simple ingredients, this ice cream brings the luxurious flavor of caramel with a subtle hint of salt, making it a delightful dessert loved by all ages. Whether you’re enjoying a sunny afternoon or treating yourself after dinner, this creamy, homemade ice cream is bound to satisfy your sweet tooth and elevate your dessert experience.
Ingredients:
- 1 cup granulated sugar
- 4 tablespoons unsalted butter
- 1/2 teaspoon sea salt (preferably flaky)
- 1 cup heavy cream
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 5 large egg yolks
- 1/2 cup brown sugar (light or dark)
Instructions:
- Begin by making the caramel: In a medium-sized saucepan, melt the granulated sugar over medium heat. Stir gently until the sugar has completely dissolved and turns a deep amber color, being cautious not to burn it.
- Once the sugar has melted, carefully add the butter to the pan, whisking constantly. The mixture will bubble up, so be careful. Stir until the butter is fully incorporated.
- Slowly pour in the heavy cream while continuing to whisk. The mixture will bubble up again, but keep whisking until smooth. Add the sea salt and set aside to cool slightly.
- In a separate saucepan, combine the milk, brown sugar, and vanilla extract. Heat over medium-low heat, stirring occasionally, until the sugar has dissolved.
- In a bowl, whisk the egg yolks until they become smooth and slightly pale.
- Gradually pour the warm milk mixture into the egg yolks while whisking constantly to temper the eggs. Once combined, pour the egg mixture back into the saucepan.
- Heat the egg mixture over medium heat, stirring constantly with a wooden spoon or heatproof spatula, until it thickens enough to coat the back of the spoon. This can take about 5-7 minutes.
- Strain the custard through a fine mesh sieve into a large bowl to remove any cooked egg bits. Let the custard cool for a few minutes.
- Stir in the cooled salted caramel sauce into the custard mixture, blending until smooth and fully incorporated.
- Cover the bowl with plastic wrap and refrigerate the custard for at least 2-3 hours or until it is completely chilled.
- Once chilled, pour the custard into an ice cream maker and churn according to the manufacturer’s instructions, typically for about 20-25 minutes.
- After churning, transfer the ice cream to a container with a tight-fitting lid. For a firmer texture, freeze the ice cream for an additional 2-4 hours before serving.
- Serve your homemade salted caramel ice cream in bowls or cones, topped with extra caramel sauce or a sprinkle of sea salt, and enjoy!
This homemade salted caramel ice cream is a truly decadent dessert that will leave everyone craving more. By combining the deep, rich flavors of caramel with a touch of sea salt, you get a delightful contrast that makes every bite unforgettable. Perfect for summer, holidays, or any time you’re in the mood for a sweet treat, this ice cream is sure to become a family favorite!