WE ALL SCREAM FOR: SALTED CARAMEL ICE CREAM

I am soooo ready for fall, yall. But, unfortunately it is still 90 degrees outside, so I am going to continue to enjoy one my favorite desserts, ice cream. I will be honest… I have attempted to make salted caramel on many occasions. I always burn it, always. I just can’t seem to get it right, so any recipe that calls for making your own caramel, I tend to shy away. This one seemed really simple so I thought I would give it another go. I am so glad I did, as this ice cream turned out incredible. My husband said it was his favorite ice cream I have ever made. The texture is a little but icier due to the 2 % milk and very little heavy cream (which also makes it healthier,  but definitely doesn’t taste it), but it reminded him of the kind of homemade ice cream he grew up eating at his grandmother’s house. The flavor can’t be beat. It is so caramely with just the right amount of saltiness. If you, too, get nervous about caramel, please try this. It was so easy and really a new go-to recipe for me. I will definitely be making this every summer.

Step 1: Pour milk into a saucepan and place over medium-high heat.

Step 2: Heat the milk to 180 degrees.

Step 3: Whisk the egg yolks in a large bowl. As you can see, I had a little helper.

Step 4: Temper the eggs with the hot milk and gradually add into the large bowl.

Step 5: Return the egg-milk mixture to the saucepan.

Step 6: Combine sugar, cream and butter in another saucepan and bring to a boil over medium heat.

Step 7: Cook for 3 more minutes without stirring.

Step 8: Remove from heat and stir in the flakey sea salt.

Step 9: Add the caramel to the egg-milk mixture slowly while stirring.

Step 10: Place the sauce pan over low heat and cook until it reaches 160 degrees.

Step 11: Pour mixture into a bowl and place the bowl into an ice filled bowl to cool down the mixture.

Step 12: Freeze in ice cream maker according to manufacturer’s instructions.

Also, I love that Zeroll Ice Scream Scoop and it happens to be on sale at Amazon right now. Click here is you need to have one!

Print

Salted Caramel Ice Cream

adapted from Cooking Light

Course Dessert

Servings 10 servings

Ingredients

• 3 1/2 cups 2% milk
• 3 large egg yolks
• 1 1/4 cups brown sugar
• 1/4 cup heavy cream
• 1 tablespoon butter
• 1 teaspoon flakey sea salt

Instructions

1. Pour milk into a saucepan and place over medium-high heat.
2. Heat the milk to 180 degrees.
3. Whisk the egg yolks in a large bowl.
4. Temper the eggs with the hot milk and gradually add into the large bowl.
5. Return the egg-milk mixture to the saucepan.
6. Combine sugar, cream and butter in another saucepan and bring to a boil over medium heat.
7. Cook for 3 more minutes without stirring.
8. Remove from heat and stir in the flakey sea salt.
9. Add the caramel to the egg-milk mixture slowly while stirring.
10. Place the sauce pan over low heat and cook until it reaches 160 degrees.
11. Pour mixture into a bowl and place the bowl into an ice filled bowl to cool down the mixture.
12. Freeze in ice cream maker according to manufacturer’s instructions.

Affiliate links are used in my post. What does that mean? If you purchase through my link I will receive a small commission! However, I only ever recommend products/services that I absolutely LOVE and use myself! If you choose to support me through purchasing through my links allows me to continue to bring you info that you enjoy and hopefully use. So I thank you for any and all support.

Save

Save

Save

Save