You have not lived until you’ve tried salted caramel ice cream! I remember many years ago when I tried my first salted caramel dessert. It absolutely blew my mind. I had no idea that a combination of salt and sweet could taste so good. Since then salted caramel has been one of my absolute favourite flavours so of course, I had to make it from scratch in my new ice cream machine.
The recipe below makes about 1L of ice cream.
Makes 15 scoops (approx. 209 calories per serve)
100ml thickened cream
15g butter, unsalted
1/2 tsp salt
Ice cream base
500ml thickened cream
1 tsp vanilla extract
Note: I use this Cuisinart ice cream churner. It is on the more expensive side but it is totally worth it because you don’t need to waste precious freezer room space having to pre-freeze the bowl before use.
First, make the salted caramel. In a pan, melt the butter and add the sugar on a medium-high heat. Stir until it has dissolved evenly then stop stirring and and let it bubble away for a few minutes until it turns an amber brown. Take off the heat and stir in the thickened cream and salt then place in fridge to let it cool.
In a large bowl, mix the sugar and milk until dissolves. Stir in the thickened cream, vanilla extract and about 80g of the cooled salted caramel and mix until dissolved. Depending on your ice cream maker, you may have to put this mixture back into the fridge to chill further before churning.
When the ice cream has finished churning, pour into your ice cream tray and whirl in some of the remaining caramel before freezing further.
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