




Now making Salted Caramel Ice Cream requires patience. Any good ice cream does, but caramel even more so. One cannot rush making Caramel. It is slow and steady. It goes at its own pace. You are simply its guide. Because no one wants to be crying over burnt caramel, do they! So put on some jazz, instrumental music or whatever calming tunes you like and stir away baby…..




And in case you want to know how I described this ice cream when I originally posted it in 2012, here you go…..
Holy flavor! It’s as if my taste buds have gone on this amazing journey and I didn’t even leave my own house. My taste buds were delighted with a Sea Salt Caramel Ice Cream, the second flavor in my ice cream making-capade. Bi Rite Creamery definitely knows what they’re doing, considering they’re known as one of the best ice cream shops in the country. I would hop on a plane to San Francisco right now if I could, just to tell them the sweet, sweet geniuses that they are!
Yes, I love all things sweet but I can’t say caramel is one of those flavors I consider to be one of my favorites…well, until now. This salted caramel ice cream is rich, creamy and smooth but it’s also savory and salty. Thank you sea salt! At the same time, it’s also slightly burnt but in a delicious, smokey and velvety sweet kind of way. Thank you homemade caramel!
It’s a crazy flavor combination that is purely addicting. The best way to describe it…a soft caramel candy just melting in your mouth, your taste buds discovering a depth of flavor that is like no other! The final touch — a sprinkling of flaked sea salt.
Salted Caramel Ice Cream
{Makes 1 quart}
Ingredients
3/4 cup – Granulated Sugar
2 1/2 cups – 2% or Whole Milk {or a combination of 3/4 cup Milk + 1 3/4 cups Heavy Cream}
1 teaspoon – Sea Salt
5 large – Egg Yolks
Recipe {Adapted from Sweet Cream and Sugar Cones}
To make the caramel…..
- Set the milk {or cream} and 1/2 cup of the sugar near the stove. Put 2 tablespoons of the sugar in heavy saucepan over medium-high heat. Once the sugar begins to melt around the edges and begins turning amber in color gently stir {about 2 minutes}. Then add another 2 tablespoons of the sugar.
- Continue this process with the remaining 1/2 cup of sugar, stirring constantly, making sure the sugar is dissolved before each addition. Watch as the sugar darkens, carefully, as to not let it burn.
- When the caramel turns a dark mahogany color, remove the pan from the heat and slowly pour a bit of milk {or cream}. **It will steam and bubble — so be careful!**
- Once the bubbling slows down, continue adding the milk {or cream} stirring gently until it is completely combined. **If there are any lumps, heat the caramel over low heat until it’s completely smooth again.**
To make the base…..
- In medium heatproof bowl, whisk the yolks, just to break them up, along with the remaining 1/4 cup of sugar. Place the container you’ll be storing your ice cream base in an ice water bath.
- Over medium-high heat, stir the remaining milk and salt into the completely smooth caramel. When it reaches a bare simmer, reduce it to medium heat.
- Slowly ladle about 1/2 cup of the hot milk-caramel mixture into the yolk mixture, while whisking quickly. Add one or two more ladles of the milk-caramel mixture into the yolks. **Make sure to whisk quickly, so you don’t cook and curdle the eggs.**
- With a heat-proof spatula, stir the milk-caramel mixture as you slowly add in the hot egg-milk mixture to the saucepan.
- Cook the ice cream base over medium heat, stirring constantly until it has thickened, about 1 to 2 minutes. **The mixture should coat the back of a wooden spoon, holding a clear separated path when you run your finger**
- Strain the base through a fine-mesh strainer into a clean, chilled, container. Using a clean spatula, stir the base frequently until its has cooled to room temperature. Remove it from the ice-water bath and cover the top directly with plastic wrap and refrigerate for at least 2 hours, preferably overnight*
Freeze the ice cream…..
- In your ice cream machine following your manufacturer’s directions, gently pour in your ice cream base as the machine is slowly running. While the ice cream churns, put the container you’ll be keeping your ice cream in the freezer.
- The ice cream is ready once it reaches the consistency of soft-serve, or the paddle creates a distinctive path as it churns {about 15 to 25 minutes}. This ice cream is on the smoother side because of its high sugar content.
- Place the churned ice cream into your container, and freeze up to 2 hours for a firm soft-serve consistency.
- Then Enjoy it until the last spoonful!!!
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