Salted Caramel Ice Cream
A creamy, rich homemade ice cream with luscious caramel ribbons and a perfect balance of sweetness and saltiness.
Equipment
- Ice Cream Maker
- Medium Saucepan
- Large Bowl
- Freezer-Safe Container
Ingredients
- 2 cups whipping cream
- 1 cup whole milk
- 3/4 cup lightly packed brown sugar (light or dark)
- 1 Tbsp. vanilla extract
- 1/2 cup real butter (1 stick)
- 3/4 cup brown sugar
- 4 Tbsp. cream
- 1 tsp. vanilla
- Flaky sea salt (like Maldon) (to taste)
Instructions
- In a large bowl, whisk together whipping cream, whole milk, brown sugar, and vanilla extract until the sugar is dissolved. Pour into your ice cream maker and churn according to the manufacturer’s instructions (about 20-30 minutes).
- While the ice cream churns, make the caramel sauce. In a medium saucepan over medium heat, combine butter, brown sugar, and cream. Stir constantly until the butter melts and sugar dissolves, then bring to a gentle boil for 3-5 minutes. Stir in vanilla and 1/4 teaspoon of flaky sea salt. Taste and adjust salt if needed. Allow to cool to room temperature.
- Once the ice cream is ready, transfer it to a freezer-safe container. Layer the ice cream and drizzle the caramel sauce in between layers to create ribbons. Sprinkle flaky sea salt on top if desired. Freeze until firm, about 2-4 hours.
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Notes
Store in an airtight container in the freezer. For best texture, let sit at room temperature for a few minutes before scooping.