Salted Caramel Ice Cream*

Salted Caramel Ice Cream  via thenovicechefblog.com

So can I admit something to y’all? I um, don’t love ice cream. I like it – a lot, but if you put a cupcake or a bowl of ice cream in front of me…well, the cupcake will win almost every time.

I can only eat ice cream in small doses, before I’m over it. I don’t know why, but I just was never that girl to sit down with a big pint of Ben & Jerry’s. Sure I’d have a few bites, but never come close to eating the whole thing. However, I will say that I have been known to pick all the good stuff out of ice cream leaving the rest behind…you know like cookie dough or cheesecake pieces. ;-)

This weird ice cream rule I have does NOT apply to soft serve cones from Dairy Queen — I can actually make one of those disappear scarily fast. Like before you have even paid fast. The DQ Cone is the only exception to the rule – and no a McDonalds cone is not the same, no matter what your friends say.

Salted Caramel Ice Cream  via thenovicechefblog.com

And while you may no longer trust my judgement, I am head over heels in love with this ice cream. It’s been so hot lately…I just dread turning on my oven. Don’t get me wrong – I will still do it and I’m sure I will be baking something up for next week, but I am trying not to.

This recipe comes from the cookbook from BiRite Creamery out in San Francisco. Jorge and I went to San Fran back in 2011 and were super sad to have not made it over the BiRite. So instead I thought I would create a little bit of that magic back here in Florida.

It’s salty and it’s sweet…and those 5 large egg yolks keep it creamy. It takes some time to make, but it’s worth it for that first bite! And if you are feeling adventurous, I think it would also be delicious to add in some mix-ins like chocolate covered pretzels…or maybe serve it up in waffle cones!

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Salted Caramel Ice Cream

Yield: about 1 quart of ice cream

Ingredients:

1 3/4 cups heavy cream, at room temperature
3/4 cup Dixie Crystals Granulated Sugar
3/4 cup 2% milk
1 teaspoon fluer de sel (or kosher salt)
5 large egg yolks

Directions:

Put 2 tablespoons of the sugar in a heavy stainless steel pan over medium-high heat. When the sugar is melted around the edges and starts to turn amber in places (about 2 minutes), stir the mixture gently and add another 2 tablespoons sugar to the pan.

Continue to add the rest of the 1/2 cup sugar, 2 tablespoons at a time, stirring frequently and allowing most of the sugar to melt before you add more. Watch carefully as the sugar darkens, stirring gently to help it melt evenly.

When the caramel becomes a dark mahogany color, remove the pan from the heat and immediately pour the cream slowly into the pan. (It will steam and bubble up, so wear oven mitts and be very careful to avoid splatters and steam burns.)

When the bubbling subsides, gently stir to blend the cream completely into the caramel. If you have lumps of hardened caramel in your pan, simply put the pan over low heat and stir until the caramel is melted.

Once the caramel is completely smooth, stir in the milk along with the salt and put the pan over medium-high heat. When the mixture approaches a bare simmer, reduce the heat to medium.

In a medium heatproof bowl, whisk the yolks just to break them up, then whisk in the remaining 1/4 cup sugar. Set aside.

Carefully scoop out about 1/2 cup of the hot cream mixture and, whisking the eggs constantly, add the cream to the bowl with the egg yolks. Repeat, adding another 1/2 cup of the hot cream to the bowl with the yolks. Returning to the pan of cream on the stove, use a heatproof spatula to stir the cream as you slowly pour the egg and cream mixture from the bowl back into the pan.

Continue to cook the mixture carefully over medium heat, stirring constantly, until the mixture is thickened and coats the back of a spatula - about 1 to 2 minutes longer.

Strain the base through a fine-mesh strainer and into a clean container. Set the container into an ice bath, wash your spatula, and use it to stir the base occasionally until it is cool. Then cover base with plastic wrap and refrigerate for at least 2 hours or overnight.

Freeze the Ice Cream: When the base is completely chilled, freeze in your ice cream machine according to the manufacturer's instructions. While the ice cream is churning, put the container you'll use to store the ice cream into the freezer. Enjoy right away, or for a firmer ice cream, freeze for at least 4 hours.

Slightly adapted from the cookbook Sweet Cream and Sugar Cones

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32 Responses to “Salted Caramel Ice Cream”

  1. 1

    Trysha — June 28, 2013 @ 2:17 am

    The DQ soft serve dipped in butterscotch. YES!!

  2. 2

    Renee @ Awesome on $20 — June 28, 2013 @ 2:36 am

    My husband is a caramel freak. It’s always ice cream weather here, as I imagine it is in Florida. He will absolutely die for this. Instead of a waffle cone, I’m thinking waffle taco. Slap a couple of scoops into the center of a Belgian waffle, drizzle it with caramel syrup and sprinkles, then fold that baby in half and go to town. Heaven

  3. 3

    Tieghan — June 28, 2013 @ 6:19 am

    YUM! These sounds a amazing!

  4. 4

    Angie — June 28, 2013 @ 8:42 am

    There’s nothing like that sweet and salty combo, love it!

  5. 5

    Karly — June 28, 2013 @ 9:02 am

    I’m not much of an ice cream girl either. I mean, I’ll eat it, obviously, but it’s not something that I crave. This one, though? I could get behind this.

  6. 6

    Ashley Bee (Quarter Life Crisis Cuisine) — June 28, 2013 @ 9:09 am

    I just made ice cream like this and it was SOOO GOOOOD! :) I added chocolate chunks and toffee bits too. I love making ice cream, you can make it just the way you’d like!

  7. 7

    Nancy P.@thebittersideofsweet — June 28, 2013 @ 10:36 am

    I LOVE it. Seriously like a lot!

  8. 8

    Diana @ Sweet y Salado — June 28, 2013 @ 11:33 am

    I share your feelings about ice cream which people have always given me a hard time about. And it’s not that I hate it, I just don’t care for it or do backflips like everyone else. I find it too thick, too cold (it hurts my teeth) and it makes me thirsty which kind of defeats the purpose of having it in a hot, summer day. I do like it with strawberry sauce like the sundaes they sell at Dairy Queen or in a banana split. Having said that, I love dulce de leche and salted caramel so why not give this one a try, right? :)

  9. 9

    Rachel @ Baked by Rachel — June 28, 2013 @ 11:34 am

    I may have just shed a tear. You don’t LOVE ice cream?! omg… just don’t ever tell me you don’t love bacon because that’ll be it… ;)

  10. 10

    cassie — June 28, 2013 @ 11:46 am

    I share your sentiments. I’ll eat it…but will always chose a cookie, cupcake or truffle over ice cream. However, salted caramel ice cream is talking my language!

  11. 11

    Georgia @ The Comfort of Cooking — June 28, 2013 @ 12:19 pm

    Aaaand, say hello to reason # 352,678 that I need an ice cream maker. This is to-die-for!

  12. 12

    Alaina @ Fabtastic Eats — June 28, 2013 @ 1:03 pm

    yumm! I love ice cream, Im totally that girl who can eat an entire pint of ben & jerrys in one sitting. I ate an embarrassing amount of it while pregnant. Ill keep the specifics to myself. But seriously, I really need an ice cream maker! This is killing me!

  13. 13

    Erin — June 28, 2013 @ 2:14 pm

    I’ve been on the look out for Homemade Ice Cream recipes, and I’m a caramel lover – this will hit the spot. Can’t wait to try! And for me, Summer = Ice Cream. Thanks for the great recipe! ~E~

  14. 14

    Mimi @ Culinary Couture — June 28, 2013 @ 6:27 pm

    Gorgeous pictures! Ice cream is so hard to photograph but you nailed it!

  15. 15

    Joanne — June 28, 2013 @ 9:15 pm

    BiRite is the best and I still can’t believe I haven’t made this yet from their cookbook!

  16. 16

    Elizabeth @ The Collegiate Baker — June 28, 2013 @ 9:21 pm

    Your photos are gorgeous!! I’ve never made homemade ice cream, but I might have to change that soon!

  17. 17

    Dorothy @ Crazy for Crust — June 29, 2013 @ 9:40 pm

    What an awesome ice cream! LOVE the flavors, and I have to check out that creamery next time we’re in SF.

    And DQ is always better. Always!

  18. 18

    Stephanie @ Eat. Drink. Love. — June 30, 2013 @ 2:11 am

    I wish I didn’t love ice cream as much, lol! I love salted caramel anything!

  19. 19

    Megan {Country Cleaver} — June 30, 2013 @ 10:47 am

    I’m glad someone said it out loud – because I would pick a cupcake over ice cream any day!! But this might challenge that notion a bit. The photos, oh my!!

  20. 20

    Chung-Ah | Damn Delicious — June 30, 2013 @ 5:01 pm

    I’m the same way – I could eat soft serve all day long but I could only have ice cream in tiny portions. But this – this I could devour every single second of the day!

  21. 21

    Sues — June 30, 2013 @ 7:14 pm

    This ice cream looks fabulous! I do love ice cream, but definitely love the good stuff packed inside more than the actual ice cream!

  22. 22

    Katrina @ In Katrina's Kitchen — July 1, 2013 @ 12:29 pm

    I fell in love with salted caramel last year so we are totally *like this*

  23. 23

    Tina | My Life as a Mrs — July 1, 2013 @ 7:38 pm

    YOU DON’T LOVE ICE CREAM?!?!?!?!?!?!?!?!?!? Oh my word… It’s like my favorite dessert EVER! lol It’s a good thing I REALLY like you or this would be a friendship deal breaker! ;)

  24. 24

    Chantel — July 1, 2013 @ 7:47 pm

    For someone who doesn’t like ice cream, this sure looks good. I like the DQ cone, and you are right, it is soft-serve, but nothing like McDonald’s (and for them I only like the fudge sundae’s). Oh well, I’m not as much an ice cream lover as a salt lover, I just have to get that ice cream maker if I want to be serious.

  25. 25

    Katrina @ Warm Vanilla Sugar — July 2, 2013 @ 7:52 am

    HELLO lovely! I guess I’m surprised that you don’t LOVE ice cream…but cupcakes are pretty good too, so I totally get it! LOVE this recipe!

  26. 26

    Erin @ The Spiffy Cookie — July 2, 2013 @ 5:18 pm

    Yesss. I love salted caramel but have yet to see it as an ice cream flavor! Great job.

  27. 27

    ErinsFoodFiles — July 2, 2013 @ 6:17 pm

    I’m the opposite, if you put ice cream or a cupcake in front of me, I choose the ice cream! I have a bowl (a tiny one!) nearly every night. Salted caramel is one of my faaaaavorite flavors.

  28. 28

    Nutmeg nanny — July 4, 2013 @ 4:50 pm

    Oh my, I love salted caramel treats :) this ice cream looks divine!

  29. 29

    shelly (cookies and cups) — July 5, 2013 @ 9:08 am

    I’m the exact same with ice cream, so I NEED to try this!!

  30. 30

    12 Delicious Homemade Ice Cream Recipes — July 8, 2013 @ 3:00 am

    […]  Salted Caramel Ice Cream ~  A yummy sweet and salty combination of caramel and […]

  31. 31

    Denyse — July 17, 2013 @ 9:45 am

    When do you add the salt??

    • Jessica replied: — July 18th, 2013 @ 5:24 pm

      Hi Denyse! It’s listed towards the middle of the recipe:

      “Once the caramel is completely smooth, stir in the milk along with the salt and put the pan over medium-high heat. When the mixture approaches a bare simmer, reduce the heat to medium.”

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