Salted Caramel Ice Cream

Total Time:
1 hr 30 min
Prep:
15 min
Inactive:
1 hr
Cook:
15 min

Yield:
5 to 6 servings
Level:
Easy

Ingredients
  • 1 1/4 cups sugar
  • 3/4 cup heavy cream
  • 2 teaspoons flaky sea salt, such as Maldon
  • Ice Cream Base (recipe follows)
  • 1 tablespoon pure Tahitian vanilla extract
  • Ice Cream Base:
  • 1 cup whole milk
  • 4 large egg yolks
  • 3/4 cup sugar
  • 2 cups heavy cream
Directions

Heat the sugar in a dry heavy-bottomed sauce pan over medium heat, stirring with a fork to heat the sugar evenly, until it starts to melt, then stop stirring and swirl the pan so the sugar melts evenly, and continue cooking until it is a dark amber color.

Carefully add the heavy cream (the mixture will splatter) and cook, stirring until all the caramel has dissolved. Transfer to a heat-proof bowl and stir in the sea salt. Set the caramel mixture over a bowl filled with ice water and stir until chilled to room temperature. Combine the caramel mixture with the Ice Cream Base and add the vanilla.

Freeze in an ice cream machine according to manufacturer's directions.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Ice Cream Base:

Heat the milk in a sauce pan over medium-low heat.

Prepare an ice bath by setting a 2-quart bowl over a larger bowl partially filled with ice water.

Set a strainer over the smaller bowl and set aside.

In a separate bowl, whisk together the egg yolks and sugar until pale yellow in color and the sugar has dissolved. Gradually pour the warmed milk into the yolk mixture, whisking constantly. Pour the mixture back into the same saucepan you used to warm the milk. Cook for 3 to 5 minutes, stirring constantly, until the custard thickens and coats the back of a wooden spoon.

Strain the custard into the top bowl of the ice bath to stop the cooking process. Add the heavy cream and stir over the ice bath until cool. Cover the bowl with plastic wrap and chill thoroughly, preferably overnight. Yield: about 3 cups.


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3.9 53
Just horrible.... the ice cream never set, it was a very expensive Scorched Caramel Soup. Just as many of the reviews state here, the dry method caramel tastes bitter or burned and the ice cream will not set. It ruined my Sunday supper, threw it in the trash and went out for frozen yogurt.<br /> item not reviewed by moderator and published
OK- we followed the instructions to the letter and have a few issues... 1) the ice cream never set up... it's very soupy. 2) the flavor is not right- waaaay too salty, and by carmelizing the sugar 'til it was a "Dark amber" color, I think made the sugar just taste burned. I was really excited for this, but am pretty disappointed in the result :( item not reviewed by moderator and published
Two problems with the recipe are the method for making the caramel and not enough egg / egg yolks in the custard. When caramelizing sugar it's difficult to avoid burning it without adding a small of water to help it melt and heat evenly. Even in a professional kitchen (i'm a retired chef) we always used about 1/4 cup of water per cup of sugar when making caramel. In addition I purposely heated the sugar until it was a very deep brown/amber color to get that slightly burnt / bitter sugar taste which adds a little complexity to it. I also used 2 whole eggs + 2 yolks in the custard and heated it to 180 degrees (another detail missing in the directions) and cut the salt down to 1 teaspoon. The results are fabulous! item not reviewed by moderator and published
This was a great idea for a recipe, but was a failure on so many fronts. We made the base twice, as others have noted, because the eggs began to cook based on the confusing directions. We made the caramel twice and both times it.had a burnt aftertaste. Finally, after both parts were cooled well, we put the mixture in the ice cream maker and it would not freeze (it usually freezes in about 25 minutes). We have made ice cream many times, but this recipe just did not work out and wasted many ingredients. Most of Ina's recipes turn out wonderfully,, but this one didn't work for us. I should've read the reviews beforehand. item not reviewed by moderator and published
was going to make this but it is confusing. A video would help. item not reviewed by moderator and published
This ice cream does NOT freeze. Probably because of the salt content. item not reviewed by moderator and published
I loved the idea of Salted Caramel...and couldn't wait to try this recipe. I DVR'd the episode and watched it twice and wrote down the recipe... It would really help those of us that have different equipment etc. to have some better guidelines... After two failed attempts I referenced Maida Heatter's book BOOK OF GREAT AMERICAN DESSERTS, page 339, Spago's Sensational Caramel Ice Cream. I used this method which gives good details like type of pan, coating back of spoon is 168-170 F on candy thermometer, heat settings, heating the cream before you put it into the caramel which avoids lumps, using a non-stick pan to caramelize the sugar and many more tips that helped finally make a successful product. Thanks to all of you that rated this recipe... I also found some helpful hints in your reviews as well! I gave this 2 stars as the recipe was, in my opinion, incompletely (poorly written, but the taste of the ice cream is wonderful!!!! item not reviewed by moderator and published
This ice cream is fabulous! It did take quite a long time to process in the ice cream maker, and the finished ice cream was very soft. I put it into a container and after it sat in the freezer overnight it set up perfectly. Actually it has gotten better over three or four days. The next time I make this, I will make it a few days ahead. The flavors soften and it just gets more delicious. A definite keeper recipe. item not reviewed by moderator and published
Good recipe... BUT it took the ice cream FOREVER to come together in my ice cream maker. I have a cuisinart - it works beautifully - actually used it this weekend on a big batch of Strawberry ice cream which came together in the machine in 20 minutes. THIS RECIPE took at least 45-1 hour. At one point I even contemplated giving up and pitching the whole thing. But its fine - was much softer than the strawberry though. item not reviewed by moderator and published
Delicious!! Not too salty at all and I'm not a salt lover. Was appreciative to see post about being patient while stirring cream into the sugar after it turned amber. I almost gave up. Mixture seized so I stirred about ten minutes and it came out very smooth. Love the layers of flavor. After swallowing, the salt and caramel flavors come alive. Fabulous!! Next time will make caramel day before. I make ice cream alot and extra pots and bowls are needed. DEFINITELY WORTH IT!! item not reviewed by moderator and published
Made this recipe after watching the videos. It turned out great!! I did not have Maldon salt so I used flake salt called Murray River. And I didn't have Tahitian Vanilla so I used a Madagascar Bourbon vanilla. The recipe still turned out great although for my taste buds, I could not taste the salt. Rave reviews from all my taste testers. Seriously, my BF was "WOW!" I found the videos helpful for caramelizing the sugar. The base was easy and it turned out. The ice cream was very soft upon completion but was firmer after a couple hrs in freezer. This is my go to recipe!! item not reviewed by moderator and published
Wow, I saw Ina make this on TV yesterday and made it immediately, it is absolutely divine. I made my own ice cream base, which does not contain eggs, a technique I always use here, also without an ice cream maker and it is by a country mile the best ice cream I have ever made, thanks again Ina. Having read other reviews on this recipe I would advise perfecting your caramel making technique first and you do not need to add water to the sugar before heating, be patient and attentive and err on the side of a lower heat to prevent burning, cant rush good caramel . item not reviewed by moderator and published
Worth the effort! For the caramel, I stirred and swirled just until all the sugar melted (it was golden brown then took it off the heat and added the cream. I put it back over medium heat and used a wooden spoon to smoosh/break-up/stir until it was smooth - took a few minutes but had no problem. After it had cooled sitting out on the counter (no ice bath, I stirred in a bit of the base to loosen in up. Poured in a little more and stirred that in then added the remaining base. It was perfect - no burnt taste, no immersion blender needed, etc. Oh - I was actually after a regular caramel flavor so just added a pinch of regular sea salt. item not reviewed by moderator and published
This recipe takes some time, but is SO worth it. The sweet and salty flavor is just delicious! I've made this several times and it is always a hit! item not reviewed by moderator and published
Delicious! I made this recipe twice, it is worth the time it takes to make caramel. First time I made it Caramel hardened when I added heavy cream. What I realized that it helps to keep the heat on low and lots of elbow grease. I didn't use ice bath to cool the caramel, that helps to keep it soft. I would say that make it when you can give 100 percent. I will be making this again. Also having that Maldon salt is the key., any other salt doesn't work as well! item not reviewed by moderator and published
And that's why they call it Salted Caramel Ice Cream! Eh, it was a little salty for my taste, but other than that it was amazing. Best ice cream recipe that I've made so far. item not reviewed by moderator and published
I wish I had read the other reviews before I made this. Common sense told me it would be too salty...but then, Ina said 2 teasp. This recipe is too big a gamble...sugar easily burned and you don't know it until you've added the heavy cream. Wasted time and wasted ingredients. I won't do this again. (I am not a novice...I have been a gourmet cook for 30 years. What I don't know how to do is remove one of those stars.: item not reviewed by moderator and published
This is AMAZING! Yes, the caramel is going to freeze up in the pan when you add the cream - don't worry, it will mix eventually - it just takes a few minutes. Make sure, also, that you keep everything on a pretty low heat - caramel burns very easily. Also, add the salt ON the heat so it dissolves. It also takes a while for the caramel to mix with the ice cream base, but it will happen - just keep stirring. I also thought it was a good idea to strain the mix right before you put it in the ice cream maker so you don't get a rogue piece of salt. Trust me - all the stirring is worth it. This ice cream is divine! item not reviewed by moderator and published
A very hearty thank you to those who posted previously! I listened---don't get the milk too hot for custard, don't put the caramel in ice bath--let it sit out and come to room temp, use half the salt, put in the freezer overnight after ice cream machine. All those contributed to a first time success for me! It is really amazing and worth it! item not reviewed by moderator and published
I had trouble with this recipe. The base recipe was fine, although I agree that it takes longer than the recommended time. Melting the sugar to make the caramel was not easy. I had to keep stirring and the little chunks of melted sugar did not dissolve until it was a very dark color. After putting the caramel mixture in an ice bath, it hardened, and would not mix with the ice cream base. After a lot of work to incorporate the caramel into the base, the base was no longer very cold, so the mixture would not freeze in my Cuisinart ice cream machine. The final result was too salty, and it had a burnt after taste. . item not reviewed by moderator and published
Amazing!!! Love how it stays in the soft serve state. Great with chopped pecans on top. item not reviewed by moderator and published
Amazing!! With all the eggs, it tastes more like a custard. I personally thought it was way too salty, so I now only use about 1/2 tsp. of salt. The carmel can be tricky; I just wisk like crazy until it finally breaks down. Other than that, it is perfection! item not reviewed by moderator and published
Keep stirring! That's my advice. I've made this twice now and both times my caramel seized in the pot and once when I added the cream. I just kept stirring. Eventually it calmed down and I was able to move forward with making the ice cream. This ice cream is SO. GOOD. And the texture is wonderful. It's not typical ice cream texture. It's velvety almost. We love it. item not reviewed by moderator and published
i was so looking forward to this... however, the carmel seized up every time! i tried cooking it over low heat and stirring initially with a fork, then not stirring much at all, then higher heat. each time the sugar created little granulated balls that wouldnt dissolve until the sauce was very dark &amp; thick. at that point the amber caramel turned into a hard candy ball when the cream was poured into it. any pointers? i see others have had the same experience. item not reviewed by moderator and published
Excellent! I made it early in the morning and it was soft, but good when ready to serve in the late evening. The caramel sauce was tricky, don't over cook or it turns to a hard candy. I used flur de sel sea salt and it was out of this world!! item not reviewed by moderator and published
This ice cream got rave reviews from family and friends. I have made two batches in the last week and a half. It's really not that hard to make as long as you follow the instructions. I would recommend making the base and caramel, then chill the base overnight and let the caramel sit out. Then mix and run the ice cream maker, then allow to freeze overnight before serving. I didnt have the Tahitian vanilla but used the real vanilla I already have. It's absolutely worth the wait! item not reviewed by moderator and published
I didn't have tahitian vanilla OR salt flakes, so maybe that's why mine turned out a bit odd. I had to do the egg batch twice because it cooked the eggs. The first time I kept cooking the custard because I didn't think it coated the spoon, but when I strained it, I could see chunks of scrambled eggs! So just cook it for the suggested time. But when I made the caramel, it was just fine. Stir it fast and keep stirring. The smell when you put in the cream smells kind of icky to me though. I hope you had better luck on the ice cream than I did! item not reviewed by moderator and published
Oh my. This was fabulous! It was really fun to make the caramel stovetop. I may have cooked mine a bit long....so watch carefully. The sea salt was a great addition. My advise would be to start way ahead. The creme Anglais base needs to be cool before you add the caramel so you really need to start that the day before. Also since this ice cream does not freeze completely start with chilled bowls....I used stainless steel and placed them in the freezer a few minutes before scooping the ice cream. Enjoy! This is a must do and a keeper. Thank you Ina item not reviewed by moderator and published
Well, this recipe takes a lot longer and is not as easy as it looked on TV. The ice cream base takes a lot longer to thicken than 3-5 minutes. I would say 8-10 minutes. I chilled it overnight and I think that helps the freezing process. Also, DO NOT PUT THE CARAMEL MIXTURE IN AN ICE BATH. This just hardens it and makes it impossible to mix it with the ice cream base. I let it cool on the counter for 10-15 minutes. I would also suggest using an immersion blender to mix the caramel with the ice cream base. Otherwise, you'll end up with a big lump of caramel at the bottom. It takes at least 1 hour to freeze in a Cuisinart machine. After that, it still needs 4-6 hours in the freezer. You can't beat it for flavor, but it takes a few more steps than the recipe calls for. item not reviewed by moderator and published
@Rocafella - I experienced the same thing with the caramel, it did harden slightly, but when I mixed it with the ice cream base and stirred, the caramel gradually broke down and mixed nicely. This recipe also did not freeze up entirely in my ice cream maker, but I put the mixture back in the freezer after the ice cream maker and I ended up with the smoothest best tasting ice cream I've ever had. Worth the extra effort. item not reviewed by moderator and published
Help! I made this as my first project making homemade ice cream. It looked so easy and quick on TV but it was not. For me it took way longer than advertised. Also when I cooled the caramel mixture in the ice bath it got really hard. I have never made caramel before. Did I do something wrong? Also when I added the base (which I made the night before and was chilled) I could get it to mix together. I ended up heat the whole thing up to get everything incorporated. Can some please give me some pointers to make this more successful since the taste is the best ice cream I have ever had? Thanks item not reviewed by moderator and published
This ice cream is amazing! If you like dulce de leche, it's very similar. If you're using a Cuisinart-type machine, I find it is very helpful to freeze the container mechanism at least three days prior to making the ice cream, and to chill the base recipe at least one day before--the colder, the better. Bon appetite! item not reviewed by moderator and published
So far so good. I just made the ice cream base with no problems. I probably won't make caramel ice cream, I just wanted a good base to make a different flavor. Some tips for making the base: heat the milk and then place it over the ice bath while finishing the yolk/sugar mixture, whisk in the sugar 1/8 of a cup at a time (takes a little longer but I was able to combine them well), don't pour the entire cup of milk into the yolk/sugar mixture at once (I accidentally cooked the eggs my first batch) use a measuring cup to add it in a little at a time. Good luck! item not reviewed by moderator and published
This is frustrating. I need more than 1000 characters to adequately review this recipe. So, I'll try this way: 1. Tried twice 2. Caramel seized both times 3. Used old electric i.c. freezer, rock salt &amp; ice &amp; it froze beautifully 4. Tempered eggs with warm, not hot milk &amp; didn't even need to strain it. 5. Halved salt. Perfect with trusted caramel recipe &amp; minor adjustments. Best ice cream ever! I did find it odd that this recipe appeared to be submitted by a guest of Ina's on her show, but the writers of the recipe on this site made the disclaimer that it was submitted by a FN user &amp; had not been tested by the FN kitchens. item not reviewed by moderator and published
I had just bought a Cusinart ice cream maker at a garage sale for $10,so I stayed up making this dessert and it was worth it! First, if you don't have sea salt flakes, use about half of the salt that it calls for. I didn't pay attention and used regular sea salt and it was almost too salty. I followed the recipe to the "T" and didn't have as much trouble as some others and I've never made caramel or custard before. I finished it at about 10 pm and put it in the freezer overnight and it was ready for the Fourth. Everyone loved it, even the kids. item not reviewed by moderator and published
My first time making ice cream and it turned out amazing! I only used half of the caramel sauce that it made and cut the sugar just a bit and I wouldn't have wanted it any sweeter. I didn't let the caramel sauce cool down as suggested by others and that worked just fine. I also used half and half instead of heavy cream and it was plenty creamy. Will definitely make again! item not reviewed by moderator and published
After reading all of the reviews I made some adjustments. Even Ina thought it was odd her friend was not adding any water at all. To my caramel I added 3T water and 1T light corn syrup. I did not need to put it in an ice bath afterward. I added my salt and once cooled a bit poured it directly into the base (with added vanillawhich was almost frozen in the ice cream maker. The caramel cooled immediately and turned to very small chunks, but I was able to get the ice cream to freeze this way. So good. Family said it's the best ice cream ever. Salt flakes make a huge difference also! item not reviewed by moderator and published
I have to say this was fun to maker I had no problems to speak of except to say it tasted like burnt sugar to me. I know that is what Rori said the caramel really was but I really didnt expect it to taste burnt, like it did. Now I have a wonderful gelato maker so it came out perfect and after 4 days Im still enjoying it and its a very nice smooth semi soft consistancy. The next time I make it and I will try again I wont let the sugar cook as dark as I did! Oh p.s. I poured it through a sieve after adding the caramel to the custard and caught some of the little caramel balls! item not reviewed by moderator and published
I read through all the reviews before I made this. I can see how it seems hard, but I really think it takes more patience than skill. However, I do think the instructions could be better. Don't heat the milk really hot before adding to eggs - you cook it afterward. I did not let my caramel cool to room temp before adding to the base. When you add the cream to the caramel, you have to just keep stirring for about a minute to loosen it back up. Definitely chill over night before putting in the ice cream maker!!! Ran it in the machine for 1 hour and it was the consistency of a milkshake. Put in the freezer for at least 8 hours or overnight and it will firm up nicely. It's got great flavor and such a creamy mouth feel. YUM! item not reviewed by moderator and published
This ice cream was amazing. The caramel turned out great and it was the first time I made caramel. The ice cream was soft, but that is the way Ina described it on her show. The ice cream was firmer, but still not hard when left in the freezer over night. The texture of the ice cream was incredibly smooth. I would make this again! item not reviewed by moderator and published
The five is for taste. Not EASE. The base went together fine. As others said, the caramel went into a ball when I added the cream. Then it would not freeze. I put it in a plastic container and the caramel came out in a lump. So I took a paring knife and "chopped" it up. Hope it freezes by tomorrow night when I serve it for company!! IT IS DELICIOUS though. item not reviewed by moderator and published
First of all, the flavor of this recipe is FANTASTIC! Yet this ice cream recipe did not freeze well at all. I followed the directions for my ice cream maker, and even after chilling the mixture overnight before placing it in the ice cream maker, it still did not freeze. The outcome was something the consistency of icy soup. After placing this mixture in the freezer for about 12 hours, it is beginning to firm up enough to be a soft serve consistency. If you try this recipe, be sure to FREEZE (not refrigerate the caramel icecream mixture for 8-10 hours BEFORE you put it in the ice cream maker. item not reviewed by moderator and published
We have a family tradition of serving fresh homemade soft serve on the 4th of July. It's usually very fun to experiment with new recipes and flavors, but not this time. Like other reviews here, this recipe didn't freeze. 24 hours in the freezer later, it is still extremely soft (and extremely sweet). Perhaps there's a culinary word for a dessert with this consistency, but it certainly shouldn't be called ice cream. We skipped dessert on the 4th of July this year, since I couldn't serve just this thick candy syrup to my guests. And even though mine mixed well and was beautifully creamy, I agree with other posts that it shouldn't be rated as easy. How have you modified the recipe to actually get it to freeze? item not reviewed by moderator and published
Three for flavor, but as the others said, it is NOT easy. I make caramel|sauce all the time, this was THE most difficult part to do. The recipes I use, use water, and she mentioned she does as well, but not the gal that wrote the recipe, took forever to really melt, adding cream just hardened it, and it took forever to dissolve, and then didn't really. Then to cool to room temp, it was a ball of chewy caramel, not a sauce. I did notice they said on the show that the ice cream will not harden, I hope to get it a bit more hard then what they showed. As to the eggs, I would bet your milk was too hot and maybe poured it in too fast? item not reviewed by moderator and published
This recipe was DELISH! Also, for those of you who commented about the fact that the ice cream wouldn't freeze, they (Ina and Rori made a comment on the show about the fact that it wouldn't freeze because of the amount of sugar in the recipe. I can't remember the exact comment unfortunately. Ina said that she preferred ice cream on the softer side... after trying this, so do I 8- Hope everyone enjoys it this summer! item not reviewed by moderator and published
My 5 star rating is based on the taste. The taste is phenomenal! However, I couldn't get it to freeze in my ice cream maker. There is no issue of the base not being cold enough as I keep it in the freezer all the time. Right now it's the consistancy of a milkshake. I am hopeful that after being in the freezer for awhile longer it will thicken even more. If not, I'll break ou the straws. Good taste, won't freeze. item not reviewed by moderator and published
I also could not get this to freeze in my Cuisinart Ice Cream maker. I was ready to throw out my bowl and buy a new one until I put the ice cream in the freezer just to see if it would firm up that way. Two hours later it is still unfrozen. The taste is amazing though. item not reviewed by moderator and published
I tried making this for the 4th of July and it tastes wonderful but I can't get it to freeze in my Cuisinart Ice Cream maker. What am I doing wrong. I thought maybe it was the caramel that wouldn't let it freeze. I did all the steps and had no problem making the base or the caramel. The flavor of the liquid is amazing. I need help getting this recipe to work. How can I get it to freeze in the ice cream machine? item not reviewed by moderator and published
I started making this the moment the show was over, it looked that good. The flavor did not disappoint! However, the rating of "Easy" is not valid. This is NOT that easy. As a previous review stated, my first batch of ice cream base turned into scrambled eggs even though I watched it VERY carefully. I threw out the first batch and started again. Honestly, I think any standard ice cream base will work fine with this recipe. My caramel seized after I added the cream. I was able to stir it enough to get most of the caramel into the ice cream. Since I couldn't wait to make it I also didn't have the special salt. I simply used flaked sea salt and the flavor was superb. BUT the timing of this recipe is KEY. For those who DO feel confident to try it, TRY IT. The ice cream was delicious. item not reviewed by moderator and published
This is outstanding. The caramel with the Maldon salt flakes make an absolutely delicious flavor for this ice cream. I toasted pecans and sprinkled a little salt over them to use as a garnish for this ice cream. It went great with a cup of coffee. Easy to make and way too easy to eat! One thing I have learned from cooking shows and personal instruction is when you are stirring in the hot milk into the egg: have the egg bowl on top of a non-slip surface so you can whisk the eggs and not have them to flying as you very slowly add a small amount of the hot milk with your other hand. It's definitely a two-fisted job but it works. After you have that initial cup of hot liquid mixed with the eggs, the rest of the milk will mix easily and you won't have any scrambled eggs. It does need to freeze for a good 24 hours to really firm up. item not reviewed by moderator and published
AMAZING!!! This ice tastes so good. Fairly easy to make, although when you combine the custard with the carmel make sure both are at room temp. The custard was chilled and I had a hard time mixing the two. The salty sweet combo is ecstasy on the palate! This is a winner! item not reviewed by moderator and published
Ina, I wished for you at my house today! I seem to not have much luck with this ice cream and it's frustrating because I watched you on the show and it looked so easy. The first time I made it I followed the directions but I must have over-heated the milk because when I strained it I had scrambled eggs. Yuck! So I re-made it and it seemed fine until I put it in my machine and it just wouldn't thicken. I had chilled the base for 5 hours but maybe it just wasn't cold enough when I added the room temperature caramel? I took it out and put in the fridge and will chill it all overnight and try again tomorrow. I really want to serve this ice cream with my pineapple upside down cake at an upcoming dinner party so I'm keeping my fingers crossed. I normally wouldn't go to so much trouble but this looked so delicious on TV I'm determined to make it successfully! Wish me luck! item not reviewed by moderator and published
Ina, I wish I had friends like yours!! I saw the episode with this recipe and I had to try it because it looked simple and flavor so unique. This was the best ice cream I have ever had. I had been previously diccouraged from using my electric ice cream maker because I could never get it right. But this was awesome and it looks like we will be making ice cream at home the rest of the summer. Thanks again. item not reviewed by moderator and published

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