This Salted Caramel Ice Cream is made with simple, delicious ingredients. It’s rich and decadent and will instantly win you over. It’s the perfect ending to any meal.
This is my last “Days of Debbie” post, but I think I saved the best for last.
This Salted Caramel Ice Cream is amazing! I’d say it left me speechless, but it didn’t because I couldn’t shut up about how incredible it was. I have made it four times since being home from Arizona and I see no signs of me stopping. I really should though because the last batch I made, I’m pretty sure that I am the only one who ate any. I really shouldn’t hide stuff in my freezer.
I know this may not look like much, but trust me when I tell you this ice cream is AMAZING!
The texture is smooth and silky, and the flavor is incredible! The sweetness of the caramel flavor along with the sea salt is so, so good. Salted caramel is a beautiful thing my friends.
The first night my Aunt Debbie served this, she put a scoop on top of a slice of dutch apple pie. It was heavenly! The second night she pulled it out of the freezer, we just ate bowls of it and I’m slightly embarrassed to say that I ate way more than anyone else. In fact, I finished off what was left in the container after everyone twisted my arm (lol).
HOW DO I KNOW WHEN THE SUGAR IS THE RIGHT COLOR?
This can be a tricky one. If you get it too light, the caramel flavor won’t be as strong. If you get it too dark, then your ice cream is going to have a burnt caramel taste. You want it to be a deep amber color. I forgot to take pictures so you could see the color you want (I thought about making this a fifth time so I could take pictures, but my waistline can’t handle it right now, haha). So below is a picture that shows the perfect color. (Photo credit : https://bakerbettie.com/how-to-caramelize-sugar/)
IMPORTANT TIPS FOR MAKING THIS ICE CREAM:
- If there are sugar crystals on the sides of your pan, you can cover the pan and let it steam for a few minutes to melt those crystals from the sides. If there are still crystals after removing the lid, wash them down with a pastry brushed dipped in warm water.
- Use a larger pan than you think you need. The mixture will bubble severely when you add the cream, but it will calm down as you continue stirring.
- Use a spoon or spatula with a long handle. You don’t want to use anything with a short handle here, because like I mentioned in the tip above, you are going to be adding cream to the caramelized sugar and it’s going to bubble vigorously in the beginning.
- Stay close-by and make sure you’re paying attention. As soon as the melted sugar turns a deep amber color, remove it from the heat and make sure the cream is warmed, measured and ready to pour in.
- Whisk continually while you are pouring the cream in. If the sugar ends up turning into a clump, DON’T FRET, IT WILL STILL TURN OUT! Just keep stirring over low heat and the clump of sugar will eventually melt down. (This has happened to me a few times when I’ve made this and it still turned out.)
- Adding cold cream to hot sugar will cause the sugar to seize up (you’ll get the clump), so having your cream warm should help you avoid this.
- After chilling the ice cream mixture for several hours or overnight, it will be extremely thick, this is ok and is how it’s supposed to be. Give it a good stir before you pour it into your ice cream freezer.
- This ice cream seems to take a lot longer than most to freeze. I use my countertop Cuisinart Ice Cream Maker and even with the mixture being chilled overnight, it still takes about 45 minutes to get it to a “thick” consistency. Once it’s about the consistency of a thick shake, I put it into a freezer safe container, place a piece of Saran Wrap up against the ice cream and then put a lid on the container and freeze several hours or overnight. It will firm up, but it still is more of a softer ice cream.
- With the chilling time involved in this recipe, make sure you plan ahead when making this.
- If you don’t have vanilla bean paste, you can just use a good quality vanilla extract.
Ok, there you go, hopefully these tips will help. You guys are going to love this, I promise. If you have anymore questions, leave a comment or DM me on Instagram and I’ll get back to you.
- 1 ¾ cups sugar, divided
- ½ cup water
- 4 cups heavy whipping cream, warmed
- 6 large egg yolks
- 1 tablespoon vanilla bean paste
- 2 teaspoons sea salt, plus more as needed
In a medium, heavy duty saucepan, add 1 1/2 cups sugar and the water. Once the sugar has completely dissolved and there are no sugar crystals on the sides of the pan, increase the heat to medium-high and cook without stirring until the sugar turns a deep amber color, swirling the pan occasionally (about 12 to 15 minutes).
Remove pan from heat and carefully whisk in cream (the mixture will bubble vigorously). Return to burner and continue stirring over low heat until smooth and aside.
In a medium bowl, whisk together egg yolks and remaining ¼ cup sugar. Whisk in vanilla bean paste (*I do this while the sugar mixture is boiling for the 12-15 minutes). Whisking constantly, slowly pour the hot caramel mixture into the bowl with the yolk mixture. Pour the caramel and yolk mixture back into the medium saucepan and heat over medium heat until mixture coats the back of a spoon, about 3 to 5 minutes. Strain caramel custard through a fine mesh strainer into a a clean bowl and place over an ice bath or refrigerate until cold (*I put in the refrigerator overnight).
Just before freezing the ice cream, stir in 2 teaspoons sea salt. Taste and add more salt if you'd like. Process in an ice cream maker according to manufacturer’s instructions. Transfer ice cream to a freezer-proof container and freeze until firm or enjoy right away (will definitely be a softer ice cream).
Recipe Source: My Aunt Debbie who got the recipe from a cooking class she took at Sur La Table