Salted Butter Caramel Ice Cream

There’s something magical about making your own ice cream, and the experience is even sweeter with Salted Butter Caramel Ice Cream. I remember the first time I tried to create this delightful treat. The aroma of melting sugar filled my kitchen, a gentle reminder of baking days with my grandmother. Each scoop had a richness that made it hard to resist, with velvety textures and a burst of caramel flavor. On a hot summer day, nothing beats a bowl of homemade ice cream, especially when it’s drizzled with a little extra caramel. This recipe is not just about making ice cream; it’s about creating memories that linger long after the last spoonful is gone. I hope you find the joy in crafting Salted Butter Caramel Ice Cream as I have, perfect for sharing with family and friends.

Ingredient List for Salted Butter Caramel Ice Cream

When it comes to making Salted Butter Caramel Ice Cream, the ingredients play a crucial role in achieving that perfect flavor and texture. Each component complements the others beautifully, crafting a well-rounded and indulgent dessert. Let’s dive into the stars of this recipe!

• Sugar: The foundation for your caramel, sugar melts and transforms into a rich golden syrup that adds sweetness and depth to your ice cream.
• Sea Salt: A touch of salt enhances the sweetness of the caramel, creating a balance that is both delicious and sophisticated.
• Whole Milk: This provides creaminess and richness to the base, making your ice cream velvety smooth.
• Heavy Cream: Essential for that luxurious texture, heavy cream adds richness that elevates the ice cream experience.
• Salted Butter: Adds a delightful buttery flavor and contributes to the overall creaminess of the ice cream.
• Egg Yolks: These are crucial for creating a custard base that adds thickness and richness, enhancing the overall creaminess of the ice cream.
• Vanilla Extract: The final touch, vanilla extract adds warmth and a lovely aroma to your finished ice cream.

How to Cook Salted Butter Caramel Ice Cream

Making Salted Butter Caramel Ice Cream is an engaging process that yields incredibly rewarding results. Each step is designed to help you create a smooth and creamy dessert that will impress anyone who tries it. Let’s get started!

1. To begin your journey, take 1/2 cup (100g) of sugar and spread it evenly in a medium-sized, unlined heavy-duty saucepan. I usually opt for a 6-quart/liter pan for this task. Prepare a baking sheet by lining it with a silicone baking mat or lightly brushing it with unflavored oil. This will be where your caramel will cool.

2. Next, turn on your stove to moderate heat and watch as the sugar starts to melt around the edges. Using a heatproof utensil, gently stir the liquefied sugar from the bottom and edges toward the center. Keep an eye on it, as it can quickly turn from melting to burning.

3. As the sugar continues to cook, you’ll notice it starts smoking and developing a delicious caramel aroma. Don’t be afraid—this is when it’s almost ready! It won’t take long, so keep stirring infrequently until it reaches that perfect caramel stage.

4. Without hesitation, sprinkle in 3/4 teaspoon of sea salt without stirring. Then, pour the caramel onto the prepared baking sheet and immediately lift the sheet, tilting and swirling it vertically to create a thin layer of caramel. Allow it to cool and harden.

5. To make the ice cream base, prepare an ice bath by filling a large bowl about a third full with ice cubes and adding a cup or so of water. Nest a smaller metal bowl (at least 2 quarts/liters) over the ice, and pour 1 cup (250ml) of the milk into the inner bowl. This will be key in cooling your custard quickly later.

6. Warm the heavy cream in a small saucepan or microwave and set it aside. Now, take your large saucepan and spread 1 1/4 cups (250g) of sugar evenly in it. Cook over moderate heat using the same method as before until caramelized.

7. Once caramelized, remove from heat and stir in 4 tablespoons (60g) of salted butter and the scant 1/2 teaspoon of sea salt until the butter is melted. Gradually whisk in the warmed cream, about 1/4 cup at a time, while stirring. The caramel might harden, but don’t worry—just keep stirring over low heat until everything is smooth.

8. Next, stir in the remaining 1 cup (250ml) of milk. In a separate bowl, whisk together 5 large egg yolks and gradually pour some of the warm caramel mixture over the yolks, stirring constantly. This step is crucial to prevent scrambling the yolks!

9. Now, scrape the warmed yolks back into the saucepan and cook the custard while stirring constantly, scraping the bottom as you go. You’re looking for it to thicken, which will happen around 160-170ºF (71-77ºC).

10. Pour your custard through the strainer into the milk set over the ice bath, add the vanilla extract, and stir frequently until the mixture cools down. Refrigerate for at least 8 hours or until thoroughly chilled.

11. When ready, freeze the mixture in your ice cream maker according to the manufacturer’s instructions. While it churns, crumble your hardened caramel praline into small bits, about the size of large confetti. Using a mortar and pestle or a sturdy freezer bag with a rolling pin works wonders.

12. Once your ice cream is churned, quickly stir in the crushed caramel, and then chill in the freezer until firm. Enjoy!

Substitutions and Tips

Making Salted Butter Caramel Ice Cream can be a delightful adventure, and there are plenty of ways to enhance or tweak the recipe to your liking. Here are some helpful tips to guide you.

• Storage: Keep your ice cream in an airtight container to prevent freezer burn. It’s best enjoyed within two weeks.
• Freezing: You can freeze the ice cream for up to two weeks. For a smoother texture, allow it to sit at room temperature for a few minutes before serving.
• Pairing: Salted Butter Caramel Ice Cream pairs beautifully with warm desserts like pie or crumbled cookies; the contrast of temperatures is delightful!
• Variations: Consider adding a swirl of chocolate fudge or a sprinkle of crushed nuts for an extra layer of flavor.
• Flavoring: If you want to experiment, try adding spices like cinnamon or nutmeg to the base for a unique twist.

What to Serve Alongside Salted Butter Caramel Ice Cream

Serving Salted Butter Caramel Ice Cream can elevate any dessert spread. Here are some wonderful options to consider:

• Apple Pie: The warm cinnamon flavors of apple pie complement the creamy caramel ice cream deliciously.
• Chocolate Cake: A slice of rich chocolate cake with a scoop of ice cream creates a decadent dessert combination.
• Fresh Berries: Serve with a side of mixed berries for a refreshing contrast to the rich creaminess of the ice cream.
• Warm Brownies: Warm brownies topped with Salted Butter Caramel Ice Cream is a heavenly indulgence that guests will love.
• Affogato Style: Pour hot espresso over a scoop of ice cream for an Italian-inspired treat.
• Sundaes: Create a sundae bar with toppings like nuts, chocolate sauce, and whipped cream for a fun and interactive dessert.

FAQ

Conclusion

Homemade Salted Butter Caramel Ice Cream stands out with its rich flavors and creamy texture, making it a truly special dessert. I encourage you to try making this delightful treat and enjoy the satisfaction of crafting something delicious from scratch. Whether you’re enjoying it on a hot day or as a sweet ending to a meal, it’s bound to impress and satisfy!

Salted Butter Caramel Ice Cream

Indulge in the rich, creamy delight of Salted Butter Caramel Ice Cream. This easy, homemade treat combines the deep flavors of caramel and a touch of sea salt, making it the perfect dessert for any occasion. Treat yourself tonight!

Print Recipe Pin Recipe

Servings: 4 servings

Course: Desserts

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 1/2 cup sugar
• 3/4 teaspoon sea salt such as fleur de sel
• 2 cups whole milk (divided)
• 1 cup heavy cream warmed
• 1 1/4 cups sugar
• 4 tablespoons salted butter cubed
• scant 1/2 teaspoon sea salt
• 5 large egg yolks
• 3/4 teaspoon vanilla extract

Equipment

• Oven
• Wooden Spoon
• Whisk
• Mixing Bowl
• Frying Pan

Method

 

1. To make the caramel praline, spread the ½ cup (100g) of sugar in an even layer in a medium-sized, unlined heavy duty saucepan: I use a 6 quart/liter pan. Line a baking sheet with a silicone baking mat or brush it sparingly with unflavored oil.
2. Heat the sugar over moderate heat until the edges begin to melt. Use a heatproof utensil to gently stir the liquefied sugar from the bottom and edges towards the center, stirring, until all the sugar is dissolved. (Or most of it—there may be some lumps, which will melt later.) Continue to cook stirring infrequently until the caramel starts smoking and begins to smell like it’s just about to burn. It won’t take long.
3. Without hesitation, sprinkle in the ¾ teaspoon salt without stirring, then pour the caramel onto the prepared baking sheet and lift up the baking sheet immediately, tilting and swirling it almost vertically to encourage the caramel to form as thin a layer as possible. Set aside to harden and cool.
4. To make the ice cream, make an ice bath by filling a large bowl about a third full with ice cubes and adding a cup or so of water so they’re floating. Nest a smaller metal bowl (at least 2 quarts/liters) over the ice, pour 1 cup (250ml) of the milk into the inner bowl, and rest a mesh strainer on top of it. Warm the cream in a small saucepan or microwave oven and set aside.
5. Spread the 1 1/4 cup (250g) sugar in a large saucepan, with a capacity of at least 4qts/4l, in an even layer. Cook over moderate heat, until caramelized, using the same method described in Step #2.
6. Once caramelized, remove from heat and stir in the butter and salt, until butter is melted, then gradually whisk in the warm cream, about 1/4 cup at a time, stirring as you go. The caramel may harden and seize, but stirring it over low heat should encourage those bits to melt. (A few bits may be stubborn, which will dissolve or can be strained out later.) Stir in the remaining 1 cup (250ml) of the milk.
7. Whisk the yolks in a small bowl and gradually pour some of the warm caramel mixture over the yolks, stirring constantly. Scrape the warmed yolks back into the saucepan and cook the custard using a heatproof utensil, stirring constantly and scraping the bottom as you stir, until the mixture thickens. If using an instant-read thermometer, it should read 160-170ºF (71-77ºC).
8. Pour the custard through the strainer into the milk set over the ice bath, add the vanilla, then stir frequently until the mixture is cooled down. Refrigerate at least 8 hours or until thoroughly chilled.
9. Freeze the mixture in your ice cream maker according to the manufacturer’s instructions.
10. While the ice cream is churning, crumble the hardened caramel praline into very little bits, about the size of very large confetti (about ½-inch, 1 cm). You can use a mortar and pestle or place it the caramel shards in a sturdy freezer bag and crush them with a rolling pan. If you used a silicone baking mat, you fold the mat repeatedly to crumble the caramel into bits.
11. Once your caramel ice cream is churned, quickly stir in the crushed caramel, then chill in the freezer until firm.

Notes

• Variations: Add some strong liquid espresso (or instant espresso powder) to the custard to taste, prior to churning the ice cream to make Coffee-Caramel Ice Cream.
• Other options: might be some of the mix-ins in The Perfect Scoop, like gooey Dark Chocolate Truffles, crackly chocolate Straciatella, or Oatmeal Praline folded in at the last minute.
• Serving suggestion: This is also excellent served with warm Mocha Sauce, although it’s also excellent melting over sautéed apples or alongside a wedge of apple pie or tarte Tatin for a caramel double-whammy.

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Meet Chloe Bennett

I started this blog to document the rustic, comforting food I love to make. I’m the “Pine” of the group I’m all about hearty stews, wood-fired cooking, and cozy, one-pot meals. I brought my best friends on board to make this a shared journal of our adventures. I work closely with Maya to develop our main courses and do most of the writing for our posts.