This salted caramel ice cream is a decadent homemade version that is so creamy and flavorful that it would rival any artisanal scoop! The recipe balances the sweetness of a custard base with a layer of salty, deep caramel sauce. The caramel gets cooked until it reaches a rich, deep amber, imparting more flavour depth. Silky, luscious succulence with pools of gooey-gooey salted caramel swirled throughout each spoonful; this is a salt lover’s dream dessert!
This ice cream is so decadent, but it pairs perfectly with many toppings and desserts. Serve it with a warm brownie and your extra drizzle of caramel (do get more), or add a dash of sea salt or crunched pretzel bits for added crunch. Its rich cream, scalded sugar, and a whisper of salt will evoke flavours familiar to home and fine dining.
Although this recipe takes some patience, having an ever-so-slow simmer for the caramel sauce and an equally slow-cooling time of the custard base, the process is undoubtedly tedious but worth it in the end: rich, creamy ice cream from your kitchen to your freezer.
Origins
The flavour of salted caramel ice cream came from the trend of mixing sweet and salty for a mouthful of more layers. Salted butter is a regional speciality of Brittany, leading to the development of salted caramel itself in late 20th century France. Salted caramel as we know it gained international fame in the 1980s thanks to the work of French pastry chef Henri Le Roux, who introduced this sweet composition with a deceptively simple palette and deep flavour.
The combination of salted caramel with ice cream caught on because it strikes a balance: the salt counterbalances the sweetness of the caramel, and the creaminess of ice cream creates a smooth, rich delivery vehicle. Salted caramel ice cream, a fancy dessert that mixes sweet and savoury, has now become an international dish, but today it is eaten worldwide.
Alternatives of Salted Caramel Ice Cream
If you’re looking for non-salted caramel ice cream variations, consider these:
- Nutty Boasted Banana Dairy-Free Saline Caramel: combined with cream of bread or milk, is precisely stable, leaving the sphere (may have drawbacks to area temperance). Dairy-free caramel sauces are also available, or you can use homemade ones with coconut cream and sugar.
- Salted Caramel Ice Cream (Vegan): Use non-dairy milk for the base and a vegan caramel sauce. Since dairy-free ice cream needs severe fat to reproduce that luscious creamy texture, many recipes use cashews or coconut cream.
- Low-Sugar Salted Caramel Ice Cream: Make a lower-sugar ice cream base and freeze caramel sauce with powdered erythritol (or equivalent; insert sugar substitute of choice here) salt.
- Mix-Ins & Toppings: You can try mixing in different textures, such as crushed pretzels, roasted nuts, or chocolate chunks, to add more salted caramel flavour complexity.
Health Benefits of Salted Caramel Ice Cream
Although salted caramel ice cream is indulgent, it does contain some ingredients that offer nutritional value. Here is a breakdown of the potential benefits of each ingredient:
| Ingredient | Health Benefits |
|---|---|
| Milk & Cream | High in calcium and protein, supporting bone health and muscle repair. |
| Egg Yolks | Rich in vitamins D, B6, B12, and folate; support eye health and provide protein. |
| Salt | In moderation, salt supports electrolyte balance and proper muscle and nerve function. |
| Caramelized Sugar | While primarily a source of energy, it can be reduced or substituted with lower-sugar alternatives if needed. |
Despite its benefits, salted caramel ice cream is high in calories, sugar, and saturated fat, so it’s best enjoyed in moderation as part of a balanced diet.
Other Interesting Facts
- Salted caramel ice cream is lovely, with plenty of other desserts. Serve warm brownies, apple pie, or chocolate cake to create a sweet, salty contrast that elevates the pair.
- Tips & Tricks For Making Caramel At Home: Working with sugar at home can be tricky, as the sugar needs to get up to a temperature just high enough to turn that excellent deep amber colour without burning. You need to keep a close eye on it and add cream slowly so as not to splatter everywhere.
- Tip for texture—consider putting a splash of alcohol in (i.e. vodka). This keeps the ice cream creamy, making it much easier to scoop out of the freezer.
Salted caramel ice cream is a beautiful intersection of flavour and texture, and that’s perhaps why it’s slowly but surely becoming a modern classic. This is a lovely recipe to prepare at home, cheffing up the details that suit your dietary requirements or adding your creative touch for an innovative dessert!
Salted Caramel Ice Cream
Equipment
- Medium saucepan
- Whisk
- Wooden spoon
- Fine-mesh sieve
- Ice cream maker
- Airtight container
Ingredients
- For the Caramel Sauce:
- 1 cup 200g granulated sugar
- 1/4 cup 60ml water
- 1/2 cup 120ml heavy cream, at room temperature
- 2 tbsp unsalted butter at room temperature
- 1 tsp sea salt or kosher salt
- For the Ice Cream Base:
- 1 1/2 cups 360ml whole milk
- 1 1/2 cups 360ml heavy cream
- 1/2 cup 100g granulated sugar
- 5 large egg yolks
- 1 tsp vanilla extract
- Salted caramel sauce from above, cooled
Instructions
For the salted caramel sauce:
- Place the sugar and water in a medium saucepan over medium heat. Stir until the sugar is dissolved, then stop stirring and allow the cooking to occur without any disturbance.
- Bring to a deep amber colour, 8-10 minutes.
- Take off the heat, and mix the heavy cream with a whisk (be careful it might bubble up).
- Add the butter and salt and stir until combined. Let it cool down to room temperature.
Prepare the Ice Cream Base:
- In a medium pot, heat the milk and cream on the stove over medium-high heat until it is just coming to a simmer. Do not let it boil.
- Beat the sugar and egg yolks in another bowl until pale and thick.
- Slowly drizzle the hot milk mixture into the egg mixture, whisking constantly to temper.
- Transfer the mixture back to the saucepan. Stir over medium heat with a wooden spoon until thickened enough to coat the back of the spoon (170-175°F / 77-80°C).
- Remove from heat and strain into a large bowl through a fine-mesh sieve. Stir in the vanilla extract.
Combine and Churn:
- Add half the salted caramel sauce to the custard base.
- Cover and chill until thoroughly cold, at least 4 hours, or overnight.
- Churn in your ice cream maker for about 20-25 minutes, or as instructed by the manufacturer, and pour the mixture into freezer-friendly containers.
- During the final few minutes of churning, drizzle in the remaining caramel sauce.
Freeze and Serve:
- Spoon ice cream into an airtight container and freeze for at least 4 hours or until set.
- Spoon into bowls with salted caramel ice cream and dig in!!
Notes
Optionally, add mix-ins like chocolate chips or crushed pretzels for added texture.
Tips for better Salted Caramel Ice Cream
- Use High-Quality Ingredients: Use the best quality dairy available (start with organic whole milk and heavy Cream, if possible) for a rich and creamy Salted Caramel Ice Cream. Combining high-end butter plus sea salt in a way that makes the Caramel for a rich and creamy ice cream.
- Cook the Caramel to the Perfect Amber Color: The sugar must go too deep and amber for a deep caramel flavour. It brings a rich, balanced flavour to the surface, making ordinary Salted Caramel Ice Cream Sing!
- Slowly Add Cream to the Caramel: Drizzle it slowly with a whisk if you add Cream to a hot caramel. Doing so helps keep it from splattering and ensures a crystallization-free, stabilization-friendly caramel sauce for the Salted ice cream base.
- Cool the Base Well Before Making Ice Cream: To achieve the creamiest Salted Caramel Ice Cream, allow the custard base to rest in the fridge for at least 4 hours, preferably overnight. This causes the ice cream to churn more quickly and strengthens the caramel flavour.
- Be sure to temper the egg yolks well: Slowly whisk the hot milk into the egg yolks to keep from scrambling. This way, tempering the egg yolks with the hot milk mixture creates a silky custard that leads to a smoother and richer Salted Caramel Ice Cream.
More Tips for better Salted Caramel Ice Cream
- Spoon in the Salt a Little at a Time. Follow Your Taste: Salt should lift the flavour of the Caramel, not dominate it. Pour in salt little by little (keep tasting); you want to reach perfection for your Salted Caramel Ice Cream. All these tips ensure that you will have the best food to serve your customers, but if you want to save time, preparing an ice bath can chill your food quickly.
- Use an Ice Bath for Rapid Cooling: Heat the custard and soften the ice bath once the custard has been cooked. This method keeps things nice and silky, ensuring you never overcook the custard, leading to a better Salted Caramel Ice Cream.
- Turn the Shape into Caramel at The End for Eye Appeal: To get those gorgeous ribbons of caramel, add more caramel sauce a couple of minutes before the ice cream is fully churned or when transferring it to the container. This indicates it creates lovely swirls and adds texture to your Salted Caramel Ice Cream.
- The Best Ways of Storing These to Prevent Ice Crystals: Transfer the Salted Caramel Ice Cream to an airtight container, placing plastic wrap or parchment on its surface to minimize ice crystals from forming and creating a smooth, creamy scoop.
- Soften Before Serving for the Best Flavor: Lore the Salted Caramel Ice Cream to stand at room temperature for some minutes before serving. It gives it a bit of a melt, which helps us scoop it better and plays well with the salted caramel.
References
The surprising health benefits of eating ice cream – Nutrition