It has been a while since I made salted caramel, and I guess I had forgotten just how addictive it can be! Here I have stirred it into a milk and cream combination and made ice cream. This salted caramel ice cream has and incredible taste and a wonderful velvety texture that I think is the result of the butter in the caramel. And, you won’t use all the caramel in the ice cream, so there is some left over to drizzle on top. I added an extra sprinkle of sea salt on top too. I’m telling you, this is salted caramel perfection.
I must confess that sometimes when I make caramel, I have trouble with the sugar seizing. Now of course, you can strain out the lumps, but it is better if you don’t have to. I think I have found a way to combat that though. I use a large deep skillet to make it in. Yes, I know it bubbles up when you put in the butter and cream, but just be careful. Having the sugar spread thinner over a large area, seems to help it melt and brown before it has time to seize. And, yes, I know there is no sugar in the ice cream recipe. That is because it is in the caramel. Trust me, there is enough sugar in the caramel to make the ice cream sweet enough. And, it is eggless making it super simple. I feel like the caramel makes it rich enough not to need the addition of eggs. The salted caramel recipe was adapted from the Brown Eyed Baker. For more information on salted caramel and making caramel in general, I recommend reading my post for salted caramel cheesecake, Jamie’s Dinner Table, the Brown Eyed Baker, and David Lebovitz.
Salted Caramel Ice Cream
Yield 4 – 6
- 2 cups sugar
- 3/4 cup good quality salted butter, cut in 1 Tbsp sized pieces
- 1 cup heavy cream
- 2 cups heavy cream
- 2 cups milk
- the seeds of 1 vanilla bean
- 1 cup salted caramel
- Fleur de Sel or other sea salt for sprinkling
- Before you begin melting the sugar for the caramel, have the butter and cream close by as well as another heat proof container to pour it into.
- In a large deep skillet, cook the sugar over medium heat until melted and amber in color. Try not to stir it until at least half of it is melted. If you do and lumps form, they may melt back in, but it they don’t you can strain the caramel. The caramel should be the correct color just after it begins to smoke. If you like your caramel a bit bitter, you can cook it a touch longer, but be careful not to burn it.
- Add the butter and stir until combined.
- Remove from heat and stir in cream. Stir until all the cream in incorporated into the caramel. Be very careful when you add both the butter and the cream because it will bubble up and could splatter you.
- Pour into a bowl and let the caramel come to room temperature. Refrigerate until cold before using in ice cream.
- Stir together milk, cream, vanilla bean seeds, and salted caramel.
- Pour into the bowl of an ice cream maker and freeze according to manufacturer’s directions.
- Serve with additional salted caramel and sea salt if desired.
Source: Salted Caramel very slightly adapted from the Brown Eyed Baker.
This recipe was shared on Foodie Friends Friday.