Salted butter caramel ice cream recipe

Salted Butter Caramel Ice Cream recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Indulge in the rich and creamy goodness of homemade Salted Butter Caramel Ice Cream with this easy-to-follow recipe. With just a handful of ingredients, you can create a luscious dessert that combines the sweetness of caramel with the perfect touch of saltiness. This recipe is sure to satisfy your cravings for a decadent treat on a hot summer day or any time you need a little pick-me-up.

Keywords: salted butter caramel, ice cream, homemade, recipe, creamy.

salted butter caramel ice cream recipe details

Salted butter caramel ice cream recipe, recipe Rating: 4.7
Number of votes:117 

Ingredients

	For the Caramel:
120 g	sugar, brown will do nicely
¾ tsp	sea salt, fleur de sel preferred, or Maldon or equivalent
	For the Custard:
500 ml	full cream milk
350 g	caster sugar
4 tbsp	salted butter
½ tsp	scant, sea salt (as above)
250 ml	double cream
5 large	egg yolks
¾ tsp	vanilla extract, or to taste

Instructions

Do not attempt to replace the sea salt with table or cooking salt – they are too harsh.

To make the caramel:
Evenly spread the sugar in the base of a heavy-bottomed saucepan. Heat on a moderate heat until the edges begin to melt. Stir the sugar towards the centre using a heat-resistant spatula, stirring until all the sugar has melted. Continue to cook, stirring occasionally until it starts to smoke. Sprinkle in the salt and pour as a thin layer onto a very lightly oiled baking sheet to harden and cool. When cold crumble into small pieces, no larger than about ¼-inch or 5-6mm diameter. Do not crush to dust.

To make the ice cream:
Prepare an ice bath by filling a bowl about 1/3 full with ice cubes. Add sufficient cold water to enable most of them to float. Nest a small bowl in amongst the ice and add 250ml of the milk to it to chill. Place a fine mesh strainer on top in readiness.

Spread the sugar over the base of a large pan and caramelise it as above. Remove from heat and stir in the butter and salt. When the butter has melted, gradually whisk in the cream. The caramel may re-harden, but return it to the heat and stir over a low heat until remelted. Stir in the reserved milk (not the chilled).

Whisk the egg yolks in a small bowl and add some of the warm caramel cream, stirring until well mixed. Return the mixture to the pan, scraping any residues back into the mixture. Cook gently, stirring occasionally until thickened sufficiently to coat the back of a spoon.

Strain the custard into the chilled milk. Add vanilla and then stir constantly until the mixture has cooled.

Remove the bowl from the ice, cover and refrigerate for at least 8 hours or overnight.

Freeze in ice cream maker according to manufacturers’ instructions. About 5 minutes before due to finish, add the crumbled caramel. Once churned in and the process has finished, spoon out into a covered freezer-proof container and freeze for at least 1 hour before serving.

Please note that the caramel will soften as the ice cream gently warms and will run and permeate into it.

An ideal accompaniment to a tarte tatin, other apple desserts or those that may benefit from a hint of caramel.

Makes approximately 1 litre.

Preparation time:
ca. 1 hr
Resting time:
ca. 1 hr
Grade of difficulty:
medium
Calories per portion:
n/a