Salted Caramel Ice Cream

There’s something magical about turning rich, buttery homemade salted caramel into the creamiest, dreamiest ice cream you’ve ever tasted. This Salted Caramel Ice Cream is pure indulgence – sweet, salty, and so irresistibly smooth that you’ll find yourself returning for just one more scoop… and then another. It’s like a hug in frozen form!

Salted Caramel Ice Cream

This salted caramel ice cream is irresistible because it perfectly balances sweet and salty flavors.

The rich, creamy caramel base is enhanced by just the right amount of salt, intensifying the sweetness while adding a savory twist. That contrast creates a unique, addictive taste that keeps you coming back for more.

The smooth texture of the ice cream only makes it even more satisfying, making each bite a little moment of indulgence. It’s the kind of treat that feels both comforting and exciting at the same time!

Whether you’re enjoying it on a hot day or as a special treat after dinner, this salted caramel ice cream is a winner!

How To Make Salted Caramel Ice Cream

Caramel

First, make the caramel, which you later add to your ice cream base.

In a baking tray, on a cutting board, or similar, lay out some kitchen foil.

This is where you pour the caramel when it’s done, so it can cool off and harden.

Pour the sugar into a saucepan and heat it over medium heat. Stir constantly so the sugar doesn’t burn. To begin with, the sugar will form clumps, but don’t worry. Slowly, it will melt completely and turn light brown. Be patient; it can take up to 10 minutes before all the sugar is melted. Don’t rush it!

Once the sugar is melted, remove it from the heat and add the salt. Give it a good stir, and then pour it onto the foil you have laid out.

Don’t put it in the fridge! It will harden just fine at room temperature and later when you add it to your ice cream base, you don’t want it to be cold, as it will take longer to melt.

Once the caramel has hardened, break it into small shards. When you later add the caramel to our warm ice cream base, you want it to melt easily. My experience with bigger pieces is, that they tend to clump together and it takes longer to melt.

Ice Cream Base

It’s time to make the ice cream base.

Add the milk, heavy cream, and half the sugar into a saucepan and place it over medium heat. Bring it to a simmer while stirring frequently so your mixture doesn’t burn. Let it simmer for about 2 min, and then remove it from the heat. Keep stirring for another minute or two.

Place the egg yolks and the rest of the sugar in a bowl and whisk them together so you get a nice pale-yellow mixture.

While whisking constantly, slowly pour your milk mixture into your eggs. This will temper the eggs so you don’t get scrambled eggs.

Pour everything back into your saucepan and add the butter. Over medium heat, bring it back to a simmer. Keep stirring so it doesn’t burn, and let it simmer for about 5 minutes. You know your mixture is ready when you can coat the back of a wooden spoon and leave a line with your finger through it.

Immediately remove it from the heat and pour it into a bowl, and while stirring, start adding your caramel shards. Don’t add them all at the same time, as they will just clump together, and it will be harder for the caramel to melt. Little by little!

When the caramel has melted, leave it to cool to room temperature.

If you think some small shards of caramel have not melted, you can always pour your mixture through a sieve and remove any solids.

Place your mixture in the fridge for an hour or two, and then it’s ready for your ice cream maker.

The Salt

It took me a couple of tries before I found the right amount of salt for my taste. If you like it more salt, I suggest you add some to your ice cream base. But start small, as it is very easy to make it too salty.

Topping

What goes better with salted caramel ice cream than a homemade salted caramel sauce.