Wednesday, June 22, 2011

Salted Caramel Ice Cream

What you are looking at is a picture of some of the best ice cream ever. Ever. It has the perfect texture, the perfect creaminess, the perfect flavor and probably about 1000 calories per serving. I made it to celebrate the first day of summer. I messed around with my ingredients and came up with such a great combination of salty/sweet that the recipe lasted exactly 2 evenings... gone. I kind of love ice cream in a very addictive way but my husband is not so much a fan. He eats ice cream but would prefer a million other things to it. This ice cream made him drool. He loved it and asked for more and wants another batch as soon as possible. That says something. Enjoy!

Salted Caramel Ice Cream

1 1/4 Cup Sugar (divided)
1 1/2 Cup Heavy Cream (divided)
1 3/4 Cup half and half
1 teaspoon sea salt
1 teaspoon vanilla
4 eggs

Heat one cup of the sugar until it begins to melt then stir until it is nearly liquid and add one cup of the heavy cream. Stir constantly until the mixture is a medium brown color then remove from heat and stir in the remaining half cup of heavy cream, the salt and the vanilla (taste this now... if you like more salt, like i do, add a little more). Cool to room temp.

In another pan, bring the half and half and the remaining sugar to a boil. In a separate bowl, whisk eggs together then pour half of the warmed milk into the eggs slowly. Whisk then pour the egg mixture back into the pan of milk and whisk constantly until the mixture is thick and custard-like. Cool 5 minutes then mix into the cooled caramel mixture. Chill completely (it should take about 2 hours) then freeze according to your ice cream makers directions.

Scoop the ice cream into a freezer container and freeze about one hour for the perfect consistency.

A few things to know:

*I am a terrible "candy maker". If the caramel hardens too quickly or darkens too quickly... please do not stress. Toss out the nasty bits and still use what's left. You should be looking for FLAVOR here... don't let the sticky candy stuff put you off. Mine did the same thing... each time. Oh well!

*Please use the different creams. They are the star of the texture.

*I use a fine sea salt from France... use whatever you wish but the finer, the better!


  1. I have to admit, I am not an ice cream lover. But I also love salted caramel. I've never made salted caramel ice cream, but I will now. Thanks for sharing this great recipe.

  2. Sounds irresistible! I can't imagine not loving ice cream.

  3. I made salted caramel ice cream for the first time today & it was addicting. Yours looks fantastic!

  4. I made a similar recipe for salted caramel ice cream three times last year! Josh and I are in love with it!

  5. I will have to make this after the baby comes-not supposed to have homemade ice cream with eggs:( I will be making a lot of sorbet this summer:) It looks great-one of my favorite flavors!