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The Kitchen Paper

26 September, 2013 By Mary | 14 Comments

Salted Caramel Ice Cream

Salted Caramel Ice Cream

As the wedding falls further and further into the past, and my list of “thank you” notes to write grows (SLOWLY) shorter and short, I also get to USE the gifts we received: AWESOME. Some were contributions to our honeymoon, which will happen after Derek finishes school, and some were donations to our favorite charities, but some were tangible THINGS. For example: ice cream maker. HUZZAH.

Salted Caramel Ice Cream

You may remember earlier in the summer when I played around with no-churn ice cream — totally delicious and perfect if you don’t have an ice cream maker; however, now that I DO have an ice cream maker I feel like the possibilities are endless! So far I’ve only made variations of chocolate (plain, with cookie dough, with peanut butter covered pretzels, etc.), until this salted caramel ice cream. Oooh boy. This is seriously good.

Salted Caramel Ice Cream

One of our favorite splurges from the grocery store is Talenti Salted Caramel Gelato. If you’ve never tried it, rush to your nearest grocery store and buy one STAT. Seriously, it’s pretty ridiculously good. Once you’ve convinced yourself you can’t live without salted caramel ice cream in your freezer AT ALL TIMES, you can make this recipe! Considering Talenti is not exactly kind to the wallet (hence a splurge), making it is far far better. And, you get more volume in a batch! Yay!

Salted Caramel Ice Cream

This was my first ice cream with a custard base — not nearly as intimidating as you might think. Basically, make the caramel, then make the custard, mix them together and chill for a while. Throw them in the ice cream maker, and BOOM: delicious, salty, caramel ice cream. I threw in a bit more salt, because I was skeptical about the salt content — it was a bit salty. Stick to the recipe (unless you really love salt, and then you can totally go for it!).

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Salted Caramel Ice Cream

★★★★★ 5 from 2 reviews
  • Author: from Gourmet Magazine August 2009
  • Cook Time: 30 mins
  • Total Time: 30 mins
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Ingredients

  • 1 1/4 cups sugar, divided
  • 2 1/4 cups heavy cream, divided
  • 1/2 tsp sea salt
  • 1/2 tsp vanilla
  • 1 cup whole milk
  • 3 large eggs

Instructions

  1. In a large, dry skillet heat 1 cup of the sugar over medium heat. Stir with a fork to heat evenly until the sugar begins to melt – then stop stirring. Swirl occasionally until the caramel is a dark amber.
  2. Add 1 1/4 cups cream (be careful!) and whisk until the caramel dissolves and is smooth. Pour into a separate bowl and stir in salt and vanilla. Let cool.
  3. While the caramel is cooling, bring the remaining cream, milk, and 1/4 cup sugar to barely a boil in a large saucepan.
  4. In a separate bowl, whisk the eggs, then slowly add half off the hot milk while whisking. Add the egg mixture back to the saucepan with the rest of the milk, while whisking.
  5. Cook, stirring constantly, without letting the mixture boil, until it coats the back of a spoon and reads at 170 degrees F.
  6. Pour the custard through a fine sieve, then mix in with the caramel. Chill for at least 3 hours, or until very cool (stir every hour or so).
  7. When the mixture is chilled, pour into your running ice cream maker and churn until thickened. Pour into an airtight container and allow to freeze for 3-6 more hours, or until firm.

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Filed Under: Cookies Tagged With: caramel, frozen, ice cream, salted caramel

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Reader Interactions

Comments

  1. Rachel says

    17 July, 2014 at 8:23 pm

    I have made a lot of different kinds of ice cream in the past couple years, but this recipe is by far THE BEST. The texture is perfect, it’s not too hard after sitting in the freezer for a a few days, and it is super delicious. Thank you thank you!

    Reply
    • Mary says

      18 July, 2014 at 2:15 am

      Thanks for the kind words, Rachel! I’m so glad you liked it! This is also my favorite (so far)!

      Reply
  2. Jenny says

    15 January, 2016 at 7:50 pm

    Can the mixture sit in the fridge overnight? I just mixed up a batch but will be going to bed soon.

    Reply
    • Mary says

      16 January, 2016 at 9:50 pm

      You definitely could! I hope it worked out well! Xo

      Reply
  3. Nicoline Aagaard says

    1 March, 2016 at 8:36 am

    Is there any way to make this without an ice cream maker? Cause it sounds delicious!

    Reply
    • Mary says

      5 March, 2016 at 11:59 am

      Hi Nicoline! This would be tough without an icecream maker… sorry! I have a few (this and this) recipes that don’t require an ice cream maker, but not for salted caramel!

      Reply
  4. beth says

    21 July, 2018 at 9:15 pm

    I made this yesterday and served it at a party today. Everybody loved it, including me! will definitely be making again.

    ★★★★★

    Reply
    • Mary says

      23 July, 2018 at 7:47 pm

      So glad you liked it, Beth!! xo

      Reply
  5. Susan says

    22 September, 2018 at 10:58 am

    Hi! Maybe I read right over it, but what is the serving size?

    Reply
    • Mary says

      10 October, 2018 at 3:53 pm

      Hi Susan! You didn’t read over it — I didn’t include one because I think it’s hard to define for ice cream! Ha! I suppose I’d say … 1 cup? 1/2 cup? It really depends on your preference, I think. Enjoy!

      Reply
  6. Mignone Claudia Borg Catania says

    17 September, 2019 at 1:30 pm

    For the heavy cream which brand you suggest as I need to use lactose free. Thanks.

    ★★★★★

    Reply
    • Mary says

      20 October, 2019 at 11:18 am

      Hi! I am not well-versed in lactose free products, so I can’t make a good suggestion here. Sorry!

      Reply

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I'm Mary! Thanks for stopping by — welcome to The Kitchen Paper! I develop recipes in Portland, OR when I'm not out exploring the PNW, practicing yoga, or building websites. Read More…

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