Salted Caramel Ice Cream

Salted Caramel Ice Cream is sure to impress. Made with quality ingredients you can create a delicious ice cream at home.

Tools For Making Ice Cream

You do need an ice cream maker to make good quality ice cream. There are stand-alone units or attachments for mixers like KitchenAid. They come in a variety of prices to fit all budgets.

Planning Ahead 

For this recipe you will need to have the bowl of the ice cream maker cold. Most manufacturers recommend it be chilled for 24 hours. This should be done in the freezer section of your refrigerator, not the deep freeze. If you plan on chilling it in a deep freezer, plan on a chill period of 8 hours.

Both the caramel and the base of the ice cream needs to be prepared in advance.

Store the prepared caramel in a covered container on the counter. Chill the ice cream base in the fridge for at least 1 hour before churning.

Add Ins for Ice Cream

This recipe is perfect for add-ins like chopped chocolate, peanuts or toasted pecans. Stir in the additions immediately after churning. It will be too firm after it has been frozen to incorporate any add-ins.

Salted Caramel Ice Cream

2 3/4 cups of 35% whipping cream

1 1/2 cups of 2%milk

For the Caramel

1 1/2 cups of sugar

1/2 cup of water

1 1/4 teaspoons of sea salt

1 teaspoon of vanilla

Making The Caramel

To make the caramel you will need a large saucepan. Because of the nature of making caramel, using a large saucepan is imperative. Too small of a saucepan may result in the caramel overflowing when the cream is added.

Add the sugar and the water and bring to a low boil over medium high heat. Without stirring, cook the sugar until it becomes amber in colour. Once it reaches a medium amber remove from heat and add 1/2 cup of room temperature whipping cream. Use caution and stand back while adding the cream as it will cause a hot burst of steam and the mixture will bubble violently.

After the bubbling stops, add the butter and 1 1/2 teaspoons of sea salt, stir until melted. Set aside until fully cooled. It should be a thick pourable consistency once cooled. If your caramel is thick, slowly warm it over low heat adding a few tablespoons of whipping cream, stirring to combine. Add as much cream as needed to achieve a nice smooth caramel. This will take several minutes so be patient.

Combine the 2 1/4 cups of cream, milk, half of the cooled caramel and vanilla in a large bowl. Whisk well to fully incorporate the ingredients, cover with plastic wrap and place in the fridge for a minimum of 1 hour.

Making the Ice Cream

Set the ice cream maker up and have it turned on. Slowly add the ice cream base and churn following the manufacturer’s directions. This usually takes between 20 – 40 minutes.

Scrape the finished ice cream into a freezer safe container. Stir in any additions you’d like to add. Add half of the remaining caramel and lightly swirl it into the ice cream. Place the container into the freezer to slightly firm up.

For luxuriously smooth creamy ice cream enjoy immediately after churning.

For firmer ice cream, freeze to the desired consistency. When ready to serve, drizzle the remaining caramel over top and sprinkle with a pinch of sea salt.

 

 

 

This base recipe is perfect for an add-ins and flavours you enjoy.