Indulging in a scoop of salted caramel ice cream is a heavenly experience that satisfies even the most discerning sweet tooth.
The rich, velvety texture of the ice cream complements the complex flavors of the salted caramel sauce, resulting in a delectable dessert that is hard to resist.
Salted Caramel Ice Cream
- Heavy-bottomed saucepan
- Whisk or spatula
- Mixing bowls
- Fine-mesh sieve
- Ice cream maker
- Freezer-safe container
- Plastic wrap or wax paper
- Measuring cups and spoons
- Spatula or wooden spoon
- 1 cup granulated sugar
- 1/2 cup water
- 2 cups heavy cream
- 1 cup whole milk
- 1 tsp vanilla extract
- 6 large egg yolks
- 1/2 tsp sea salt
- In a heavy-bottomed saucepan, combine the granulated sugar and water. Cook over medium heat, stirring constantly until the sugar has dissolved. Once the sugar has dissolved, stop stirring and let the mixture come to a boil.
- Continue to cook the sugar mixture until it turns a dark amber color, swirling the pan occasionally. This should take about 10-12 minutes.
- Remove the pan from the heat and slowly pour in the heavy cream, stirring constantly with a whisk or spatula. The mixture will bubble up, so be careful.
- Once all the cream has been added, stir in the milk, vanilla extract, and sea salt.
- In a separate bowl, whisk together the egg yolks until they are pale and frothy.
- Slowly pour the hot caramel mixture into the bowl with the egg yolks, whisking constantly to prevent the eggs from cooking.
- Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon. This should take about 10-12 minutes.
- Strain the mixture through a fine-mesh sieve into a large bowl or container.
- Cover the mixture with plastic wrap, making sure the plastic wrap touches the surface of the ice cream base to prevent a skin from forming.
- Chill the ice cream base in the refrigerator for at least 2 hours, or overnight.
- Churn the ice cream according to your ice cream maker's instructions.
- Once the ice cream has churned,transfer it to a freezer-safe container and freeze until firm, at least 4 hoursor overnight.
- Enjoy your homemade salted caramel ice cream on its own or with your favorite toppings!
- Be sure to read the entire recipe and instructions before starting to ensure that you have all the necessary ingredients and equipment.
- Making the caramel sauce requires patience and attention to detail. Be sure to continuously stir the sugar while it’s dissolving, and then stop stirring once it turns into a dark amber color.
- Straining the custard base through a fine-mesh sieve helps to ensure a smooth and creamy texture in the final ice cream.
- Chill the ice cream base in the refrigerator until it’s completely cold before churning it in the ice cream maker. This will help to ensure that it freezes evenly and smoothly.
- When churning the ice cream, make sure to follow the manufacturer’s instructions for your specific ice cream maker.
- Once the ice cream is churned, transfer it to a freezer-safe container and cover it tightly with plastic wrap or wax paper to prevent ice crystals from forming.
- For the best flavor and texture, let the ice cream harden in the freezer for at least 4-6 hours or overnight before serving.
- Before serving, you may want to let the ice cream sit at room temperature for a few minutes to soften slightly for easier scooping.
Can I use light cream instead of heavy cream?
It’s best to use heavy cream for this recipe to achieve a rich and creamy texture.
Can I use salted butter instead of adding sea salt?
No, it’s best to use sea salt or kosher salt to control the level of saltiness in the ice cream.
Can I make this ice cream without an ice cream maker?
While making ice cream without an ice cream maker is possible, the texture may not be as smooth and creamy.
Can I substitute almond milk for whole milk?
Almond milk may alter the flavor and texture of the ice cream, so it’s best to use whole milk for this recipe.
How do I prevent the sugar from burning when making the caramel?
Stir the sugar constantly until it dissolves, and then stop stirring and let it cook until it turns a dark amber color.
Can I make the ice cream base ahead of time?
Yes, you can make the ice cream base up to 2 days ahead of time and store it in the refrigerator until you’re ready to churn it.
Can I use a different sweetener instead of granulated sugar?
This recipe was designed explicitly for granulated sugar, so using a different sweetener may not yield the same results.
Can I use a different type of vanilla extract?
Yes, you can use any vanilla extract, but pure vanilla extract is recommended for the best flavor.
Can I use egg whites instead of yolks?
No, egg yolks are essential for the creamy texture of the ice cream.
Can I adjust the amount of salt in the recipe?
Yes, you can adjust the amount of sea salt based on your preference, but remember that too much salt can overpower the caramel flavor.
Final Thought On Salted Caramel Ice Cream
In conclusion, salted caramel ice cream is a delicious and indulgent treat perfect for satisfying your sweet tooth. With its rich, velvety texture and complex flavors, it’s no wonder that it has become a popular ice cream flavor in recent years. Whether you enjoy it at your favorite ice cream parlor or make your own at home, salted caramel ice cream will surely be a crowd-pleaser.