Tuesday, 21 April 2015

Salted Caramel Ice Cream

The hot weather has finally sprung in England!! To celebrate, I've done some research to create a melt-in-the-mouth caramel ice cream, lightly salted and flavoured with vanilla. This is perfect for a sunny day in your garden, basking whilst the good weather lasts.

You will need an ice cream churner to get the perfect soft scoop ice cream.

Makes about 200ml ice cream, enough for one or two people. However, this recipe will scale up very easily.


  • 125g granulated sugar
  • 20g unsalted butter
  • 175ml double cream
  • 1/2 tsp salt
  • 1/2 tsp vanilla extract
  • 2 medium eggs
  • 60ml semi-skimmed or whole milk


1. First, make the salted caramel sauce. Place 100g of sugar in a pan on a medium heat. Swirl to make sure the sugar covers the entire base. 

2. Leave the sugar, without stirring, until it becomes a caramel colour. Stirring will result in the caramel turning white, crystallizing and become unusable. The pan can be swirled lightly to get an even caramel.

3. Add the butter and stir. The caramel will bubble a lot, so be careful. Once melted, add 115ml of the double cream. Stir for 1 minute before taking off the heat. Add vanilla extract and salt, and stir to combine briefly. Set aside 2 tbsp of caramel sauce (to top your ice cream), and pour the rest into a separate bowl.

4. Heat the remaining (60ml) cream and milk in a medium pan. Meanwhile whisk the eggs and 25g of sugar together in a medium bowl until frothy and lighter in colour. 

5. Once small bubbles are forming around the milk/cream, take off the heat, and slowly pour over the eggs and sugar, constantly stirring the eggy mixture to prevent curdling. 

6. Pour back into a pan on a low to medium heat. Do not stop stirring! In a couple of minutes, the mixture will begin to thicken. If you're not sure if it has thickened enough, quickly lift the spoon from the mixture and run your finger along the back of the spoon. If no mixture remains where you ran your finger, it is ready.

After pouring the milk/cream onto the eggs/sugar, the mixture will seem very thin.

7. Take the ice cream off the heat, and pour through a sieve into a clean bowl. Don't worry if the ice cream looks like it has curdled slightly - sieving removes the lumps.

Running a finger down the spoon shows that the mixture is the correct consistency

7. Stir in the slightly cooled salted caramel (not the reserved 2 tbsp). Leave to cool, before placing in the fridge overnight (at least 4 hours).

8. Place the ice cream in the churner. In my machine, the ice cream only took about 15 minutes until it was a perfect soft scoop consistency. 

The ice cream is now ready to eat. Top with the reserved caramel sauce and devour! 

Note: The ice cream will stay soft even after freezing, meaning there is no worry of it not being scoopable straight from the freezer :)

If you love caramel, then you'll adore:

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