close



Learn how to make salted caramel ice cream, a decadent ice cream flavor worth the time and effort!

SUBSCRIBE for more great recipes!
SUBSCRIBE to my gardening channel!
VISIT MY WEBSITE FOR PRINTABLE RECIPES:

FOR THE ZEROLL ICE CREAM SCOOP:
FOR LANGUE DE CHAT COOKIES:

SHOP MY FAVORITE KITCHEN PRODUCTS IN MY AMAZON SHOP! (These links go to amazon where I am an affiliate partner)

SIGN UP FOR MY NEWSLETTER!

BETH’S SALTED CARAMEL ICE CREAM RECIPE
**CLICK HERE FOR PRINTABLE VERSION**

Makes 1 quart

For Caramel:
1 1/3 cup (265 g) of sugar
1 cup (240 ml) heavy cream, slightly warm
1 tbsp butter (15 g)
2 tsp fleur de sel sea salt* (10 ml)

For Ice Cream Base:
6 egg yolks
2 tbsp (13 g) cornstarch
2 cups (480 ml) heavy cream
1 cup (240 ml) milk
2 tbsp (25 g) sugar
1 tsp (5 ml) fleur de sel salt

*Fleur de sel sea salt is much less “salty” than table salt. If you can’t find it, use Kosher salt (better flavor than table salt) very sparingly (start with 1/4 tsp (1.25ml) to taste until desired saltiness in caramel is achieved.

METHOD:
In a large saucepan, heat sugar on medium-high until it starts to melt and turn amber brown. Swirl the pan around the heat, being careful not to stir it, but allowing it to melt on its own.

Reduce heat to low, add 1 cup of heavy cream, it will boil up but then settle down as you whisk it until smooth. Add butter and sea salt. Transfer to a heat safe Pyrex pitcher and set aside.

In a large bowl whisk, together egg yolks with cornstarch until smooth. Set aside. In a large saucepan heat cream, milk and sugar until sugar dissolves.

Temper egg mixture by pouring a little of the warm cream/milk mixture into the eggs whisking all the while, adding a little at a time until everything is combined.

Transfer base mixture back to the sauce pot and heat on medium-high, stirring until thickened. It should coat the back of a spoon and reach at least 165F.

Then pour the cooked base through a sieve into a clean bowl. Stir in the caramel sauce until smooth. Refrigerate 2-4 hours until chilled. Process ice cream in an ice cream machine according to your machine’s operating instructions and freeze until firm.

Scoop ice cream into fancy glasses and serve with Langue de Chat cookies.

ABOUT THIS CHANNEL
Hi! I’m Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!

Tags : BETHbeth le manachBethsCaramelcaramel sauceCookingcooking channelCreamDessert RecipesENTERTAININGentertaining with bethFoodfood tutorialsfood tutorials videoholiday party planningHomemadeHomemade Ice Cream Recipeshow toIceParty Planningparty planning ideasReciperecipe videosRecipesrecipes easy recipesSaltedsalted caramelSalted Caramel Ice Cream Recipesalted caramel saucesubscription box momsubscription boxes for women
Elizabeth

The author Elizabeth

Blogger, Runner, Electro Producer, Man of Winter, Syndicate Aggregator. Never swallow watermelon seeds, they grow inside you.

25 Comments

  1. Beth, your recipes are always so personal and always looks so delicious!! I’ve always been curious about what happens to all the dishes that must stack up since I know you dedicate a day to filming several recipes 🙂

  2. On occasion I buy fresh milk from a farm who's antibiotic-free cows graze eating only grass and the milk is thick, healthy and divine to taste.  This summer my #1 "to do" is to make this recipe with that fresh milk.  I think it will be the best thing I've ever tasted.

  3. to bad i dont have ice cream machine. if i do i would make it right away.
    well great job Beth u made me wanna buy that machine haha 🙂

  4. oh my god im so happy, since i tried making the salted caramel pudding its been my all time fav dessert, so this must be good! thanks

  5. Hey Beth, this ice cream looks amazing. Could you please suggest what could be the substitute if I don't want to use eggs.

Leave a Response