I honestly think making your own ice cream is one of the most rewarding things you can do in the kitchen. It beats those store bought tubs every single time. This salted caramel ice cream recipe is my absolute favorite because it hits that perfect spot between deep sugar sweetness and a sharp kick of salt. I still remember the first time I tried to make caramel. I was so intimidated by the heat and the fear of burning it but once you master that beautiful amber glow of the sugar you will never go back. This guide will help you get a silky texture without any of those annoying icy crystals. You only need about 30 minutes of active work but you have to be patient for the 6 hours of freezing time.

Ingredients for Salted Caramel Ice Cream

You really want to use the best heavy cream you can find and some flaky sea salt to make the flavors pop.

2 cups heavy cream with a high fat content for maximum creaminess
1 cup whole milk
3/4 cup granulated sugar
1 teaspoon high quality sea salt like Maldon
1 teaspoon pure vanilla extract
5 large egg yolks
2 tablespoons unsalted butter

How to Make Salted Caramel Ice Cream

Making the base is the part where you need to pay attention. You have to move fast but be careful because hot sugar is no joke. Just follow these steps and you will have a smooth custard in no time.

Preparing the Caramel Base

Start by melting your sugar in a heavy saucepan over medium heat. Do not stir it at first and just swirl the pan around. Once that sugar turns a deep amber color you need to whisk in the butter and half of the cream. It is going to steam and bubble up like crazy but do not panic. Just keep whisking until it is smooth then slowly add the milk and the rest of the cream.

Churning Your Salted Caramel Ice Cream

Once your custard base has chilled in the fridge for at least 4 hours you can pour it into your ice cream maker. Churn it for about 20 to 25 minutes depending on your machine. You want it to look like soft serve. In the last two minutes of churning throw in that extra sea salt so it spreads out without melting away completely.

Expert Tips for Perfect Salted Caramel Ice Cream

If you want that professional velvet feel I always strain my custard through a fine mesh sieve before I chill it. This gets rid of any tiny bits of cooked egg that might have formed during the process. Also make sure your freezer bowl has been in the freezer for at least 24 hours before you start. If the bowl is not cold enough your ice cream just will not thicken up properly.

Common Mistakes with Salted Caramel Ice Cream

Burning the sugar happens fast. Take it off the heat the moment it smells nutty and looks like a shiny copper penny.
Adding cold cream to hot sugar makes the sugar turn into a hard lump. I like to warm the cream in the microwave for a few seconds first.
Rushing the cooling process is a big mistake. If the base is still warm when it goes into the churner you will end up with a grainy texture.

Frequently Asked Questions

How long does this ice cream last in the freezer?

If you keep it in an airtight container with some plastic wrap pressed right against the top it stays fresh for about two weeks.

Can I make this without an ice cream maker?

You can do a no churn version by folding your caramel base into whipped cream. The texture is more like a mousse but it still tastes great.

Why is my ice cream too hard to scoop?

Homemade ice cream does not have the weird softeners that store brands use. Just let it sit on the counter for 5 minutes and it will be perfect.

Nutritional Value of Salted Caramel Ice Cream

Calories: 320 kcal
Total Fat: 22g
Saturated Fat: 14g
Cholesterol: 145mg
Sodium: 310mg
Total Carbohydrates: 28g
Sugars: 26g
Protein: 4g