Description
Skip the grocery store freezer aisle – this Salted Caramel Ice Cream with perfectly balanced sweet-salty flavor will ruin you for store-bought forever.
Ingredients
Scale
- 1 cup (200g) granulated sugar
- 3 tablespoons (45ml) water
- ¾ teaspoon flaky sea salt (like Maldon), plus extra for serving
- 2 cups (480ml) heavy cream, divided
- 1 cup (240ml) whole milk
- 5 large egg yolks
- ½ teaspoon pure vanilla extract
- ¼ teaspoon fine sea salt
Instructions
- Place your storage container in the freezer. Prepare an ice bath.
- Combine sugar and water in a heavy saucepan over medium heat. Cook without stirring until it turns deep amber, about 8-10 minutes.
- Carefully pour in 1 cup heavy cream (mixture will bubble vigorously). Whisk until smooth, then stir in flaky sea salt.
- In a separate bowl, whisk egg yolks until pale. Add remaining cream and milk to caramel mixture and warm over medium-low heat.
- Gradually add 1 cup of warm caramel mixture to egg yolks, whisking constantly.
- Pour egg mixture back into saucepan. Cook, stirring constantly, until mixture reaches 170°F and coats the back of a spoon.
- Remove from heat, stir in vanilla and fine salt. Strain through a sieve into a clean bowl.
- Cool in ice bath, then cover with plastic wrap directly on surface and refrigerate 6 hours or overnight.
- Churn in ice cream maker according to manufacturer’s instructions until soft-serve consistency.
- Transfer to chilled container, sprinkle with additional salt if desired, and freeze at least 4 hours before serving.