Inspired by our love of warm caramel sauce and homemade ice cream, this is a wonderfully decadent ice cream. I’ve already made it twice in the past couple weeks.
The first time I made this was on a weekend my husband was out of town. I tasted it and then forced myself to hand the whole batch to a friend, because I knew I couldn’t be trusted with it on my own. (Yes, I have ice cream issues.) I made it again to share with my family this week and it was a huge hit.
Salted caramel is a beautiful thing. If you haven’t yet tried it, get to the stove and stir some together just as soon as possible. Just a tiny sprinkling of salt stirred into some warm caramel, one taste and you’ll understand its popularity.
And, if you haven’t made your own caramel sauce yet, get on it! You’ll thank me. Homemade caramel sauce is dangerously easy to make and like so many other things, it tastes ten time better than anything you can buy from a store.
Salted Caramel Ice Cream
- 3/4 cup light brown sugar
- 6 tablespoons butter
- 1 1/2 cups heavy cream
- 1 cup milk
- 1 teaspoon vanilla extract
- 1/8 teaspoon fine sea salt
- Combine the sugar and the butter in a medium size saucepan, over medium heat. When the butter has melted, stir to combine and continue stirring for 4 minutes. When the sugar and butter have combined and are bubbly, smooth and thick, remove from the heat. Very slowly, pour the cream into the hot caramel, whisking constantly. Whisk until smooth, making sure there isn't a great deal of caramel stuck on the bottom of the pan. (A little bit of caramel stuck to the bottom edges is fine.) Add the milk, vanilla, and salt. Whisk again until smooth. Cover and refrigerate until cold.
- Process according to your ice cream machine's manufacturer's directions. Serve immediately for soft serve ice cream, or transfer to an airtight container and freeze for firmer ice cream. Enjoy!