Salted Caramel Ice Cream Recipe

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Sherry Clark Modified: March 24, 2022
Salted Caramel Ice Cream Recipe

How To Make Salted Caramel Ice Cream

Whip up your own cold treat for the summer with this our tasty salted caramel ice cream! It’s a perfect balance of sweet and salty for the perfect treat.

Preparation: 20 minutes
Cooking: 20 minutes
Chill Time: 3 hours
Total: 3 hours 40 minutes

Serves:

Ingredients

  • 1cupgranulated sugar
  • ¼cuplight corn syrup
  • cupwater
  • ¼cupunsalted butter
  • 2cupsheavy creamdivided
  • ½tspvanilla extract
  • 2cupswhole milk
  • tbspcornstarch
  • ½tspcoarse sea saltpartially crushed

Instructions

Caramel:

  1. In a heavy-bottomed 3-quart saucepan, heat the sugar, corn syrup, and water over moderately high heat.

  2. Whisk constantly to dissolve the sugar.

  3. Once the mixture reaches a boil, stop whisking and allow the mixture to come to a boil until it reaches a dark amber color, carefully swirling the pan occasionally.

  4. Once it reaches a dark amber color, immediately add the butter, then whisk until the butter has melted.

  5. Remove from heat.

  6. Wait 3 seconds, then carefully pour in ⅔ cup of the heavy cream, and immediately whisk to combine.

  7. Whisk until mixture the is smooth, then stir in the vanilla.

  8. Set aside to cool slightly.

Ice Cream:

  1. In a separate medium saucepan, bring remaining the 1 ⅓ cups heavy cream and 1 ⅓ cup of the milk just to a boil over medium-high heat. Stir occasionally.

  2. In a small mixing bowl, whisk together the cornstarch and the remaining ¼ cup of milk until smooth.

  3. Once the mixture begins to bubble, stir in the cornstarch mixture.

  4. Reduce the heat to medium-low, then cook for 4 to 5 minutes, stirring constantly until mixture has thickened well and coats the back of a wooden spoon.

  5. Remove from heat, then stir in the caramel sauce.

  6. Transfer the mixture to a heat proof container, then chill in refrigerator until completely cool.

  7. Once cool, transfer to the freezer and chill for 1 to 1½ hours until very cold. Stir occasionally during the chilling process.

  8. Process the mixture in an ice cream maker according to manufactures directions.

  9. Add sea salt during the last 5 minutes of mixing.

  10. Return the ice cream to the container, then cover.

  11. Transfer to the freezer, then freeze until semi-firm or firm.

  12. Serve cold over sugar cones, and enjoy!

Nutrition

  • Calories: 382.70kcal
  • Fat: 26.47g
  • Saturated Fat: 16.43g
  • Trans Fat: 0.21g
  • Monounsaturated Fat: 7.42g
  • Polyunsaturated Fat: 1.02g
  • Carbohydrates: 35.63g
  • Fiber: 0.02g
  • Sugar: 33.70g
  • Protein: 2.85g
  • Cholesterol: 91.44mg
  • Sodium: 155.30mg
  • Calcium: 99.01mg
  • Potassium: 113.73mg
  • Iron: 0.06mg
  • Vitamin A: 285.45µg
  • Vitamin C: 0.32mg
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