Salted Caramel Ice Cream

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Amazing!!! Love how it stays in the soft serve state. Great with chopped pecans on top.

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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!

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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.

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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 & 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.

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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!!

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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!

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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!

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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

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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.

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@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.