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.
- 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).
- Category: Desserts
- Cuisine: American