Salted Caramel Ice Cream

Flavorful homemade salted caramel ice cream that is goes great in a sugar cone.

Course Dessert

Cuisine American

Prep Time 10

Cooling Time 2

Total Time 10

Servings servings

Calories 299kcal

Author Ashley C.

Ingredients

1 ¾ cups heavy cream at room temperature
¾ cup sugar divided
¾ cup 2% milk
1 teaspoon kosher salt
5 egg yolks

Instructions

Measure out ¼ cup of the sugar and set aside. Pour 2 tablespoons. of the remaining ½ cup sugar in an even layer over the bottom of a large saucepan. Heat the pan over medium-high heat. When the sugar melts around the edges and starts to turn amber, stir the mixture gently with a wooden spoon and then add another 2 tablespoons of sugar to the pan. Continue to slowly add what remains of the ½ cup of sugar 2 tablespoons at a time, stirring frequently and allowing most of the sugar to melt before adding more. Watch carefully as the sugar darkens, stirring gently to help it melt evenly.
When the caramel becomes a dark mahogany color, remove the pan from the heat and immediately, but slowly, pour the cream into the pan. (Be very careful because the mixture may steam and bubble up.) When the bubbling subsides, stir to completely blend the cream into the caramel. If you have lumps of hardened caramel in your pan, simply put the pan over low heat and stir until the caramel is melted. Once the caramel is completely smooth, stir in the milk and salt, and heat over medium heat.
Whisk the yolks in a medium bowl, then whisk in the remaining ¼ cup sugar. Scoop ½ cup of the hot cream mixture and, whisking the eggs constantly, add the cream to the bowl with the egg yolks. Repeat, adding another ½ cup of the hot cream to the bowl with the yolks. Using a heatproof rubber spatula, stir the cream in the saucepan as you slowly pour the egg-and-cream mixture from the bowl to the pan. Cook the mixture carefully over medium heat, stirring constantly, until it is thickened, and reads 160 to 170 degrees on an instant read thermometer.
Strain the base through a fine-mesh strainer into a large bowl set over an ice-water bath, stirring the base frequently until the mixture is cool. Remove the bowl from the ice-water bath, cover with plastic wrap, and refrigerate the base for at least 2 hours or overnight.
When the base is completely chilled, freeze in your ice cream maker according to the manufacturer’s instructions.

Notes

Source: barely adapted from Sweet Cream and Sugar Cones

Nutrition