Salted Caramel Ice Cream
Not much beats homemade ice cream....maybe homemade salted caramel ice cream topped with more salted caramel.
Today I am sharing one of my favorite ice cream recipes - a recipe for salted caramel ice cream. Perfectly smooth and just the right amount of salty and sweet - this is a perfect recipe to to serve with fresh fruit or if you are already there, serve with whatever fall baking you have got going on.
Salted Caramel Ice Cream
- 1 3/4 cups granulated sugar, divided
- 1/2 cup water
- 1 3/4 cup heavy cream, divided
- 4 Tbs. butter
- 2 tsp. vanilla extract
- 1 tsp. sea salt
- 1 cup whole milk
- 3 eggs
In a medium sized pan, combine the sugar and water. Gently stir to combine. Add the pan to the stove top over medium heat. Cook without stirring the mixture for about 5 to 7 minutes or until the sugar mixture turns a dark amber color. Reduce heat to low. Carefully add the cream. Remove from heat. Add butter, vanilla and sea salt. Stir well to combine. Let caramel sauce cool slightly then pour into a glass jar. Store in the refrigerator.
Make the ice cream base by combing the remaining heavy cream and milk in a saute pan. Bring to a simmer remove from heat.
In a medium bowl whisk together the remaining sugar and eggs. Slowly pour the cream mixture into the egg and sugar mixture whisking constantly. Place the mixture back into the pan which had the cream mixture then return the pan to the stovetop. Over medium low and stirring constantly, cook the mixture for 4 to 6 minutes or until the mixture coats the back of a spoon. Carefully pour the ice cream base through a strainer into a medium sized bowl and pour in about 3/4s of the salted caramel. Whisk until completely combined. Let base cool overnight in the refrigerator.
Pour ice cream base into an ice cream maker and freeze. Pour frozen ice cream into a freezer safe container then freeze at least 6 hours before serving.
Top salted caramel ice cream with remaining salted caramel and flaky sea salt.