Salted Caramel Ice Cream

Salted Caramel Ice Cream

Photo by AllisonClayman

  • Prep Time


  • Total Time


  • Servings



  • Enhanced with a bit of sea salt, this caramel ice cream is delicious served atop our tarte tatin (see related recipe at right).

  • Ingredients:

  • cups heavy cream

  • cups milk

  • 6

    egg yolks

  • ¾

    cup sugar

  • 1

    tsp. vanilla extract

  • ½

    cup dark caramel sauce

  • tsp. fleur de sel or other high-quality sea

  • salt


Directions: In a saucepan over medium heat, warm the cream and milk, stirring occasionally, until steam rises from the surface. Remove from the heat. In a heatproof bowl, whisk together the egg yolks and sugar until blended. Slowly add the hot cream mixture, whisking constantly. Pour the mixture into the saucepan or into a double boiler and set over medium-low heat. Cook, stirring slowly and continuously with a wooden spatula or spoon, until the custard thickens and a finger drawn across the back of the spatula leaves a path, about 6 minutes; do not allow the custard to boil. Pour the custard through a fine-mesh sieve set over a clean bowl and stir in the vanilla, caramel sauce and salt. Nestle the bowl in a larger one filled halfway with ice and water and cool the custard to room temperature, stirring occasionally. Refrigerate until chilled, at least 1 hour. Transfer the custard to an ice cream maker and freeze according to the manufacturer's instructions. Transfer the ice cream to a chilled container, cover and freeze until firm, at least 3 hours or up to 3 days before serving. Makes about 1 quart. Williams-Sonoma Kitchen.


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