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!
Watch how to make this salted caramel ice cream:
Salted Caramel Ice Cream
- 1 ¼ cups sugar, separated
- 2 cups whole milk
- 2 tbsp whole milk
- 1 ¼ cups heavy cream
- 2 tbsp corn syrup
- 1 tsp salt
- 1 ½ tbsp cornstarch
- 2 tsp vanilla extract
- Place one cup of sugar in a heavy-bottomed kettle. Melt over medium-high heat. As the sugar begins to melt around edges of the pan, slowly pull into the middle to ensure even melting.
- When the sugar has reached a deep amber color and is all melted, pull off the heat and slowly add one cup of milk. Stir constantly until the milk is fully incorporated. If the sugar hardens or clumps, set back over medium heat to melt the mixture. When smooth, set the caramel aside.
- In a separate kettle, heat 1 cup milk, cream, sugar, corn syrup, and salt. Bring to a boil.
- While the milk mixture is heating up, 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.
- Return to medium heat and whisk 30 seconds until slightly thickened. Remove from heat and stir in vanilla.
- 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!