This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission. Please read our disclosure policy.
Caramel is delicious on its own, but salt on top creates an amazing, dynamic contrast. The idea of salted caramel has taken over the world it seems and for good reason! This ice cream is the best of all desserts since not only does it have delicious ice cream but the flavor of real caramel as well!
More Ice Cream Recipes
- Birthday cake ice cream
- Brownie sundae ice cream
- Frozen pumpkin custard
- Ginger peach frozen yogurt
- Sour cherry frozen yogurt
- Fruity Pebbles ice cream
Watch how to make this salted caramel ice cream:
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
Salted Caramel Ice Cream
Ingredients
- 1 ¼ cups granulated sugar separated
- 2 cups + 2 tbsp whole milk separated
- 1 ¼ cups heavy cream
- 2 tbsp light corn syrup
- 1 tsp kosher salt
- 1 ½ tbsp cornstarch
- 2 tsp vanilla extract
Instructions
- Place 1 cup of sugar in a heavy-bottomed kettle. Melt over medium-high heat. As the sugar begins to melt around the edges of the pan, slowly pull into the middle to ensure even melting.1 ¼ cups granulated sugar
- When the sugar has reached a deep amber color and is all melted, pull off the heat and slowly add 1 cup of milk. Stir constantly until the milk is fully incorporated. If the sugar hardens or clumps, set it back over medium heat to melt the mixture. When smooth, set the caramel aside.2 cups + 2 tbsp whole milk
- In a separate kettle, heat 1 cup milk, heavy cream, remaining ¼ cup sugar, corn syrup, and salt. Bring to a boil.1 ¼ cups granulated sugar, 1 ¼ cups heavy cream, 2 tbsp light corn syrup, 1 tsp kosher salt
- While the milk mixture is heating, in a separate bowl, whisk together the remaining 2 tablespoons milk and cornstarch until smooth. Once the milk mixture is boiling, allow to boil 2 minutes. Remove from heat and slowly whisk in the cornstarch slurry.1 ½ tbsp cornstarch
- Return to medium heat and whisk for 30 seconds until slightly thickened. Remove from heat and stir in the vanilla extract.2 tsp vanilla extract
- Add the thickened milk mixture to the prepared caramel mixture and whisk until combined.
- Pour into an airtight container and allow to cool to room temperature. Cover and chill at least 8 hours.
- Once chilled, pour into ice cream freezer and freeze according to manufacturer's instructions. (Mine takes about 25 minutes.)
- At this point, it will be like soft serve. For a firmer ice cream, freeze 4-6 hours. Serve with a sprinkle of sea salt and enjoy!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
