Salted Caramel Ice Cream

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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!!

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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 .

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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.

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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!

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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!

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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.

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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.:

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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!

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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!

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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. .