Salted Caramel Ice Cream

That dreamy look in your eye. I get it.

Salted Caramel Ice Cream

  • Servings: 2 pints
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Ice Cream Base
1/2 cup (100 g) granulated sugar
2 T dry milk powder
1/4 tsp xanthan gum
2 T (41 g) light corn syrup
1-1/3 cup (325 g) whole milk
1-1/3 cup (320 g) heavy cream

Combine the sugar, dry milk and xanthan gum in a small bowl and stir well.

Pour the corn syrup into a medium pot and stir in the whole milk. Add the sugar mixture and immediately whisk vigorously until smooth. Set the pot over medium heat and cook, stirring often and adjusting the heat if necessary to prevent a simmer, until the sugar has fully dissolved, about three minutes. Remove the pot from the heat.

Add the cream and whisk until fully combined. Transfer the mixture to an airtight container and refrigerate until well chilled, at least six hours, or for even better texture and flavor, 24 hours. Stir the base back together if it separates during the resting time. The base can be further stored in the fridge for up to one week or in the freezer for up to three months. Before using the frozen base, be sure to fully thaw.

Salted Caramel Ice Cream
Makes 2 pints (800 g)

1-1/4 tsp fleur de sel
1/4 cup water (59 g)
3 cups (642 g) Ice Cream Base, very cold
1/2 cup (142 g) Ice Cream Caramel

Combine water and the fleur de sel in a small saucepan, set it over medium heat, and cook, stirring, just until the salt has completely dissolved., less than one minute. Let it cool to room temperature.

Put the Ice Cream Base and the salt mixture into a bowl and whisk to combine. Pour the mixture into an ice cream maker and turn on the machine. Churn just until the mixture has the texture of soft serve.

Put the caramel in a warm place or warm it in a small saucepan over very low heat just until it’s drizzleable, but not so warm that it’ll melt the ice cream.

Quickly alternative spooning layers of ice cream and drizzling on a generous spiral of caramel in freezer friendly containers.

Cover with parchment paper, pressing it to the surface of the ice cream so it adheres, then cover with a lid. It’s okay if the parchment hangs over the rim. Store it in the coldest part of your freezer (farthest from the door) until firm, at least six hours. It will keep for up to three months.

Recipe magic from Tyler Malek and JJ Goode over at Salt and Straw

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