Description
This homemade salted caramel ice cream boasts the perfect balance of salty and sweet flavors, delivering a creamy and indulgent treat that’s incredibly easy to make. With a luscious caramel base enhanced by a touch of sea salt, this ice cream is a crowd-pleaser for dessert lovers looking for that classic caramel experience.
Ingredients
Caramel Base
- 1 1/2 cups Sugar
- 1/4 teaspoon Lemon Juice
- 1 Tablespoon Butter
Ice Cream Mixture
- 3 cups Heavy Cream
- 1 cup Whole Milk
- 1 teaspoon Sea Salt
Instructions
- Caramelize the Sugar: In a heavy-bottomed saucepan over medium-high heat, combine the sugar and lemon juice. Add the sugar in 1/2 cup increments, stirring constantly with a wooden spoon to dissolve each addition before adding the next. This gradual process ensures the sugar melts evenly without burning.
- Add Butter Safely: Once all sugar is dissolved and melted into a smooth caramel, whisk in the tablespoon of butter carefully as the mixture may splatter. This adds richness and smoothness to the caramel.
- Incorporate Cream and Milk: Lower the heat to medium-low and slowly whisk in the heavy cream and whole milk. This will cool down the caramel and create the creamy base. Remove the saucepan from the heat after combining.
- Chill the Mixture: Pour the caramel mixture into a bowl and refrigerate for 1 to 2 hours until fully chilled. Chilling helps the mixture thicken and prepares it for churning.
- Add Salt and Churn: Stir the teaspoon of sea salt into the chilled caramel base. Pour the salted mixture into your ice cream maker and churn according to the machine’s instructions until the ice cream reaches a soft-serve consistency.
- Freeze until Firm: Transfer the churned ice cream to a freezer-safe container. Cover tightly and freeze for at least 4 hours or preferably overnight to allow the ice cream to firm up for the best texture.
Notes
- Use a heavy-bottomed saucepan to prevent the caramel from burning.
- Adding lemon juice to the sugar helps prevent crystallization and ensures a smooth caramel.
- Be cautious when adding butter and cream as hot caramel can splatter.
- Chilling the caramel base before churning is important for proper texture development.
- If you don’t have an ice cream maker, you can stir the mixture every 30 minutes as it freezes to break up ice crystals, but texture will vary.
- Store the ice cream in an airtight container to prevent ice crystals from forming.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
