If you’ve ever dreamed of capturing the perfect balance of sweet and salty in a creamy, dreamy frozen treat, then this Homemade Salted Caramel Ice Cream Recipe is exactly what you need. This luscious dessert combines the rich, buttery notes of caramel with a touch of sea salt, enveloped in a silky custard base that melts so perfectly on your tongue. Making this at home elevates the experience far beyond store-bought options, giving you full control over flavor intensity and creaminess. Plus, it’s a wonderful project that results in pure joy with every spoonful!
Ingredients You’ll Need
Gathering your ingredients is the first exciting step, and the great news is these are simple, pantry-friendly staples that each play a crucial role in building the layers of flavor and texture in this ice cream.
- Granulated sugar: Essential for creating that rich, amber caramel base that gives this ice cream its signature sweetness and color.
- Unsalted butter: Adds a velvety, smooth richness and helps meld the caramel’s flavor with the custard.
- Sea salt: The perfect seasoning to enhance the sweetness and lend complexity to the caramel.
- Heavy cream: Used in two parts—one for the caramel and one for the custard—this ingredient ensures a creamy, luscious texture.
- Whole milk: Balances the heaviness of the cream while contributing to the ice cream’s smooth mouthfeel.
- Large egg yolks: These are the secret to a rich, custard-style ice cream that’s smooth and creamy without ice crystals.
- Vanilla extract: A subtle background flavor that rounds out and brightens the entire recipe.
How to Make Homemade Salted Caramel Ice Cream Recipe
Step 1: Crafting the Caramel
Start by melting sugar over medium heat in a heavy-bottomed saucepan, stirring constantly. It’s thrilling to watch as the sugar transforms into a deep amber liquid—this is where the magic begins. Add butter and sea salt to create a luscious caramel sauce. When you stir in heavy cream, expect an energetic bubble-up—that’s your caramel reacting beautifully, resulting in a glossy, rich sauce.
Step 2: Warming the Dairy
Next, warm the milk with the remaining heavy cream until it’s just steaming. This gentle heating prepares the dairy to be incorporated smoothly into the custard, avoiding any curdling and ensuring a silky, even texture once the egg yolks are added.
Step 3: Tempering the Egg Yolks
Whisk your egg yolks in a bowl, then slowly add about half a cup of the warm milk mixture while whisking constantly. This step—called tempering—gradually raises the yolks’ temperature so they won’t scramble in the hot dairy, which is key to achieving that perfectly smooth custard.
Step 4: Cooking the Custard
Pour the yolk mixture back into the saucepan with the remaining milk and cream, and cook over medium-low heat. Stir constantly until the custard thickens enough to coat the back of a spoon; you’re aiming for about 170 to 175°F. This thickening is a sign your ice cream base is ready and will be wonderfully rich.
Step 5: Combining Caramel and Custard
Remove the custard from heat and whisk in the caramel sauce and vanilla extract. For the silkiest finish, strain this mixture through a fine-mesh sieve to catch any bits of cooked egg or caramel residue. Then chill it thoroughly in the fridge for at least four hours or overnight—this step develops the flavor and readies the base for churning.
Step 6: Churning and Freezing
Once chilled, churn the custard in your ice cream maker following the manufacturer’s instructions. After reaching the perfect creamy consistency, transfer it to a freezer-safe container and freeze for at least four more hours to set that irresistible scoopable texture we all love.
How to Serve Homemade Salted Caramel Ice Cream Recipe
Garnishes
This ice cream shines with simple garnishes like a sprinkle of flaky sea salt to complement the caramel’s depth. You can also add chopped toasted nuts for crunch or drizzle some extra homemade caramel sauce for a luscious finishing touch that will wow anyone lucky enough to have a taste.
Side Dishes
Pair your Homemade Salted Caramel Ice Cream Recipe with fresh fruit like poached pears or crisp apples for a refreshing contrast. For a decadent treat, serve it alongside warm brownies or a slice of rich chocolate cake—because ice cream and chocolate are timeless partners in dessert heaven.
Creative Ways to Present
Take your presentation up a notch by serving scoops in waffle cones sprinkled with a dusting of sea salt or crushed toffee. For a sophisticated touch, serve it in elegant dessert glasses layered with crushed cookies or a salted caramel ripple swirled through each scoop for an irresistible visual and taste appeal.
Make Ahead and Storage
Storing Leftovers
Leftover Homemade Salted Caramel Ice Cream Recipe keeps beautifully in an airtight container in the freezer for up to two weeks. Press a layer of plastic wrap directly on the surface to prevent ice crystals from forming and help maintain that creamy texture you worked so hard to achieve.
Freezing
When freezing freshly churned ice cream, allow it to become firm and scoopable by letting it chill in the freezer for at least four hours. If it becomes too hard, just let it sit at room temperature for a few minutes before scooping for that perfect creamy softness.
Reheating
This ice cream is best enjoyed cold, so reheating isn’t necessary. However, if your caramel sauce needs softening before drizzling over a serving, warm it gently in the microwave or on the stove until pourable—but be careful not to burn it!
FAQs
Can I use brown sugar instead of granulated sugar?
Absolutely! Using dark brown sugar instead of granulated sugar will add a deeper, more complex caramel flavor with a hint of molasses, which works wonderfully in this recipe. Just keep an eye on the caramel as it cooks, as it might brown a bit faster.
Do I need an ice cream maker to make this recipe?
While an ice cream maker is ideal for getting that smooth, creamy texture, you can still make this recipe without one by freezing the custard in a shallow container and stirring vigorously every 30 minutes to break up ice crystals until fully frozen.
Why is tempering the egg yolks important?
Tempering gradually raises the temperature of the egg yolks so they don’t scramble when added to the hot milk and cream. This step ensures your custard stays silky smooth rather than curdled or grainy.
Can I add a salted caramel ripple to the ice cream?
Yes! For a beautiful caramel ripple, swirl some extra homemade salted caramel sauce into the churned ice cream just before transferring it to the freezer. This adds an exciting texture and flavor boost to each bite.
How long should I chill the custard before churning?
Chilling the custard for at least four hours, or ideally overnight, is crucial. This helps the flavors to develop fully and ensures the custard is cold enough to churn into creamy, smooth ice cream.
Final Thoughts
Making your own Homemade Salted Caramel Ice Cream Recipe is a wonderful way to treat yourself and impress your loved ones. With its rich, buttery caramel flavor and perfectly balanced saltiness, every bite feels like a little celebration. Don’t hesitate to dive into this recipe—you’ll find the process rewarding and the results irresistibly delicious. Trust me, once you try it, you’ll never want to go back to plain old ice cream again!
Print
Homemade Salted Caramel Ice Cream Recipe
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes (plus at least 4 hours chilling and 4 hours freezing time)
- Yield: 1 quart (approximately 8 servings)
- Category: Dessert
- Method: Churning
- Cuisine: American
- Diet: Vegetarian
Description
This Homemade Salted Caramel Ice Cream is a rich and creamy dessert featuring a deep amber caramel sauce blended into a smooth custard base. Made with simple, high-quality ingredients and churned to perfection, this ice cream offers the perfect balance of sweet and salty flavors, ideal for enjoying a decadent frozen treat at home.
Ingredients
Caramel Sauce
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cut into pieces
- 1/2 teaspoon sea salt
- 1 cup heavy cream
Ice Cream Base
- 1 cup heavy cream
- 1 cup whole milk
- 4 large egg yolks
- 1 teaspoon vanilla extract
Instructions
- Make the Caramel Sauce: In a heavy-bottomed saucepan over medium heat, melt the sugar while stirring constantly with a heatproof spatula until it turns a deep amber color. Add the butter and sea salt, stirring until the butter melts and is fully incorporated. Carefully pour in 1 cup of the heavy cream—the mixture will bubble vigorously—then stir until smooth. Remove the saucepan from heat and set aside.
- Warm the Milk and Cream: In a separate saucepan, warm the milk and the remaining 1 cup heavy cream over medium heat until just steaming but not boiling.
- Temper the Egg Yolks: In a bowl, whisk the egg yolks. Slowly pour about 1/2 cup of the warm milk mixture into the yolks, whisking constantly to temper them and prevent curdling.
- Cook the Custard: Gradually whisk the tempered yolk mixture back into the saucepan with the milk and cream. Cook over medium-low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon and reaches about 170–175°F on a thermometer.
- Combine Custard and Caramel: Remove the custard from heat and stir in the prepared caramel sauce and vanilla extract until fully incorporated.
- Strain and Chill: Strain the mixture through a fine-mesh sieve into a clean bowl to remove any cooked egg bits. Chill the custard in the refrigerator for at least 4 hours or overnight until fully cooled.
- Churn the Ice Cream: Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- Freeze Until Firm: Transfer the churned ice cream to a freezer-safe container and freeze for at least 4 hours to allow it to firm up before serving.
Notes
- For a deeper flavor, substitute dark brown sugar for granulated sugar when making the caramel.
- Add a swirl of extra salted caramel sauce when transferring the ice cream to the freezer container to create a ripple effect.
- Ensure the custard does not boil while cooking to prevent curdling.
- Chilling the custard thoroughly before churning improves the texture of the ice cream.
