Description
A rich and creamy homemade ice cream infused with the decadent flavor of salted caramel, perfect for a sweet and slightly salty treat.
Ingredients
Units
Scale
- 1 cup granulated sugar
- 2 tablespoons water
- 1/4 cup unsalted butter
- 1 1/4 cups heavy cream (divided)
- 1 cup whole milk
- 1/2 teaspoon sea salt
- 4 large egg yolks
- 1 teaspoon vanilla extract
Instructions
- In a saucepan, combine the sugar and water over medium heat. Cook without stirring until the sugar turns a deep amber color.
- Carefully add the butter and stir until melted, then slowly whisk in 1 cup of the heavy cream.
- Remove from heat and stir in the sea salt. Set aside.
- In another saucepan, heat the milk and remaining 1/4 cup heavy cream over medium heat until steaming.
- In a bowl, whisk the egg yolks. Slowly pour the warm milk mixture into the yolks while whisking constantly.
- Return the egg mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon.
- Remove from heat and stir in the caramel mixture and vanilla extract.
- Strain the custard through a fine-mesh sieve and chill in the refrigerator for at least 4 hours or overnight.
- Churn in an ice cream maker according to the manufacturer’s instructions.
- Transfer to a container and freeze until firm, about 4 hours.
Notes
- Be careful when adding cream to hot caramel; it may splatter.
- For a deeper flavor, you can use dark brown sugar instead of granulated sugar.
- Add a swirl of extra caramel sauce before freezing for added texture.
Nutrition
- Serving Size: 1/2 cup
- Calories: 280
- Sugar: 24g
- Sodium: 160mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 120mg
