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 52
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

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