Salted Butter Caramel Ice Cream
Be sure to use good salt. A mild-tasting sea salt will do in a pinch, such as Maldon, fine gray salt, or kosher salt. Don’t use ordinary fine table salt; it’s far too harsh. In step 6, all of the caramel may not dissolve. Stirring it over very low heat should melt any stubborn bits. If not, don’t worry; they’ll be strained out later. Because of the caramel in this ice cream, once churned and frozen, it’ll remain nice & creamy. This is an update from a previous recipe which had 1 1/2 cups (300g) for sugar in the caramel custard, which some readers reported made the finished ice cream quite soft. I reduced it by 1/4 cup (50g). But if you like the caramel flavor stronger, you’re welcome to use 1 1/2 cups of sugar in step #5.
Be sure to use good salt. A mild-tasting sea salt will do in a pinch, such as Maldon, fine gray salt, or kosher salt. Don’t use ordinary fine table salt; it’s far too harsh. In step 6, all of the caramel may not dissolve. Stirring it over very low heat should melt any stubborn bits. If not, don’t worry; they’ll be strained out later. Because of the caramel in this ice cream, once churned and frozen, it’ll remain nice & creamy. This is an update from a previous recipe which had 1 1/2 cups (300g) for sugar in the caramel custard, which some readers reported made the finished ice cream quite soft. I reduced it by 1/4 cup (50g). But if you like the caramel flavor stronger, you’re welcome to use 1 1/2 cups of sugar in step #5.
- Carbohydrate 73.634475 g
- Cholesterol 25173.6 mg
- Fat 541.41789 g
- Fiber 0 g
- Protein 323.54589 g
- Saturated Fat 194.840715 g
- Serving Size 1 1 recipe (2043g)
- Sodium 979.4835 mg
- Sugar 73.634475 g
- Trans Fat 21.3599339999999 g
- Calories 6476 calories
Step-by-step
- To make the caramel praline, spread the ½ cup (100g) of sugar in an even layer in a medium-sized, unlined heavy duty saucepan: I use a 6 quart/liter pan. Line a baking sheet with a silicone baking mat or brush it sparingly with unflavored oil.
- Heat the sugar over moderate heat until the edges begin to melt. Use a heatproof utensil to gently stir the liquefied sugar from the bottom and edges towards the center, stirring, until all the sugar is dissolved. (Or most of it—there may be some lumps, which will melt later.) Continue to cook stirring infrequently until the caramel starts smoking and begins to smell like it’s just about to burn. It won’t take long.
- Without hesitation, sprinkle in the ¾ teaspoon salt without stirring, then pour the caramel onto the prepared baking sheet and lift up the baking sheet immediately, tilting and swirling it almost vertically to encourage the caramel to form as thin a layer as possible. Set aside to harden and cool.
- To make the ice cream, make an ice bath by filling a large bowl about a third full with ice cubes and adding a cup or so of water so they’re floating. Nest a smaller metal bowl (at least 2 quarts/liters) over the ice, pour 1 cup (240ml) of the milk into the inner bowl, and rest a mesh strainer on top of it. Warm the cream in a small saucepan or microwave oven and set aside.
- Spread the 1 ¼ cup (250g) sugar in a large saucepan, with a capacity of at least 4qts/4l, in an even layer. Cook over moderate heat, until caramelized, using the same method described in Step #2.
- Once caramelized, remove from heat and stir in the butter and salt, until butter is melted, then gradually whisk in the warm cream, about 1/4 cup at a time, stirring as you go. The caramel may harden and seize, but stirring it over low heat should encourage those bits to melt. (A few bits may be stubborn, which will dissolve or can be strained out later.) Stir in the remaining 1 cup (240ml) of the milk.
- Whisk the yolks in a small bowl and gradually pour some of the warm caramel mixture over the yolks, stirring constantly. Scrape the warmed yolks back into the saucepan and cook the custard using a heatproof utensil, stirring constantly (scraping the bottom as you stir) until the mixture thickens. If using an instant-read thermometer, it should read 160-170°F (71-77°C).
- Pour the custard through the strainer into the milk set over the ice bath, add the vanilla, then stir frequently until the mixture is cooled down. Refrigerate at least 8 hours or until thoroughly chilled.
- Freeze the mixture in your ice cream maker according to the manufacturer’s instructions.
- While the ice cream is churning, crumble the hardened caramel praline into very little bits, about the size of very large confetti (about ½-inch, or 1 cm). You can use a mortar and pestle or place it the caramel shards in a sturdy freezer bag and crush them with a rolling pan. If you used a silicone baking mat, you fold the mat repeatedly to crumble the caramel into bits.
- Once your caramel ice cream is churned, quickly stir in the crushed caramel, then chill in the freezer until firm.
The Sweetest Escape: My Salted Butter Caramel Ice Cream Adventure
As a busy working mom, time is a luxury I rarely have. Finding moments of peace and self-care is essential, and for me, that often involves indulging in a delicious, homemade treat. This salted butter caramel ice cream isn't just a dessert; it's a tiny escape, a little slice of heaven crafted in my own kitchen. The rich, creamy texture combined with the salty-sweet caramel is pure bliss – the perfect reward after a long day juggling work, kids, and everything in between.
The process of making this ice cream is surprisingly therapeutic. The careful caramelization of the sugar, the gentle whisking of the custard, the satisfying whir of the ice cream maker – each step is a mindful moment, a chance to disconnect and focus on the task at hand. The aroma that fills the kitchen as the caramel simmers is intoxicating, promising the sweet reward that awaits. The end result is far superior to anything you can buy in a store. It is a true testament to the magic of homemade goodness. It’s worth the effort, I promise! It’s a delicious way to unwind and celebrate the simple things in life.
The recipe itself isn’t overly complicated, but it does require a bit of patience. Caramelizing the sugar takes time and careful attention, but the results are worth every second. The subtle balance of salty and sweet is a masterpiece of flavor. The homemade caramel creates a complex, rich flavor that's unmatched by store-bought ice creams. And trust me, that first spoonful? Pure magic. I’ve adjusted the sugar content in this version to improve the texture, and the added salt enhances the overall flavor experience.
Beyond the Recipe: Making this ice cream isn't just about the final product; it's about the experience. It's about taking a break from the chaos of daily life and creating something beautiful and delicious. It's a way to reconnect with myself and my love of cooking. It’s about sharing this simple joy with my family and friends. It's about creating lasting memories around a shared sweet treat. So, gather your ingredients, put on some relaxing music, and let the magic happen. It’s more than just a recipe; it’s an experience. And it’s worth every delicious moment.
Serving Suggestions: Serve your heavenly creation in pretty bowls, topped with extra caramel drizzle or a sprinkle of sea salt. You can even add some chopped nuts or chocolate shavings for an extra touch of decadence. It's the perfect ending to a wonderful day.
Beyond the Kitchen: The journey to creating this perfect salted caramel ice cream has been a personal one. Each batch brings me closer to my ideal of perfect balance – that perfect blend of salty and sweet that mirrors the ebb and flow of life. It has become a symbol of sweet success and a reminder that even in the midst of the daily grind, taking time for the things that bring us joy is not just an indulgence, but a necessity.
This ice cream is far more than just a dessert to me. It’s a reflection of my personal growth, my appreciation for small joys and my enduring passion for creating delicious memories. So go ahead, make a batch. Treat yourself, and enjoy every moment of the journey, from the caramelization to that first heavenly spoonful. You won’t regret it! Happy making!
