Salted Caramel Ice Cream Recipe
A delightful homemade salted caramel ice cream, perfect as a standalone dessert or served with pie.
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Instructions
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Gently warm 1 cup heavy cream in a saucepan until small bubbles form; remove from heat.
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In a separate saucepan, combine sugar and water; cook over medium-high heat without stirring until deep amber.
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Remove caramel from heat. Carefully pour one-third of the warm cream into the caramel, whisking rapidly, then add the remaining warm cream.
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Whisk in the butter until melted, then stir in the sea salt flakes and let cool to room temperature.
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Reserve half of the cooled caramel in an airtight container.
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In a large bowl, whisk the remaining caramel with the rest of the heavy cream, whole milk, and vanilla extract; refrigerate until thoroughly chilled (at least 1 hour).
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Churn the chilled ice cream base following your machine's instructions.
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Layer half of the churned ice cream into a freezer-safe container, drizzling with half of the reserved caramel.
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Top with the remaining ice cream and caramel, then gently swirl with a knife.
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Freeze for at least 8 hours before serving, optionally with extra sea salt.