While Currey and I were in Milwaukee celebrating his birthday a couple of months ago, I had a delicious chocolate tart with salted caramel ice cream. It was one of the best desserts that I have ever had. The following day we enjoyed gelato while on a quick stop at Whole Foods. How had I never experienced this deliciousness before? I enjoyed a cup of salted caramel gelato and I have craved the salted caramel flavor ever since. It was smooth and creamy with the perfect balance of salty and sweet. I think I could have eaten an entire gallon! I began pinning Salted Caramel Ice Cream recipes like crazy as I was determined to recreate that flavor in my own kitchen. A friend at church told me she’d noticed all my pins on Pinterest and thought my challenge for the week was to find a great recipe for salted caramel ice cream. Mission accepted!
I coupled this Salted Caramel Ice Cream with brownies and they were a perfect pair. I started with homemade salted caramel sauce, which makes all the difference. There should be plenty left over to drizzle on your brownie sundae. I’ve tried multiple recipes but I’m totally sold on the Salted Caramel Sauce from Two Peas and Their Pod. I seem to always have a jar of this in my fridge and in my humble opinion it really is the best.
If you’ve never made caramel sauce, it’s not difficult. Just know that when you add the butter and the cream the mixture bubbles violently. Make sure you can give the sauce your full attention. I wear an oven mitt while I stir because it’s just really hot! This Salted Caramel Ice Cream is great on it’s own but we’ve also made it into milkshakes and used it to top brownies. If you love the sweet and salty flavor of salted caramel you are going to love this ice cream!
Salted Caramel Ice Cream
Ingredients
1/4 cup sugar
1 cup heavy cream
1 cup whole milk
3 large eggs, beaten
¾ cup salted caramel sauce (I used this recipe)
Directions
Bring milk, cream, and sugar just to a boil in a small heavy saucepan, stirring occasionally.
Temper the eggs by pouring 1/2 cup of the milk mixture into the eggs in a medium bowl, whisking constantly. Pour back into saucepan and cook over medium heat, stirring constantly, until custard coats back of spoon. Do not let the mixture boil. Pour custard through a fine-mesh sieve into a large bowl. Stir in the salted caramel sauce until it’s completely incorporated.
Chill custard for 4 to 6 hours. Freeze custard in ice cream maker according to the manufactures directions. The ice cream will be very soft. Transfer ice cream to an airtight container and store in the freezer until ready to serve.
looks deeelish! do you know if you can make without ice cream maker?
Betsy – Lots of the ice cream recipes that I’ve looked at recently say that you can simple put the mixture in the freezer and stir it every hour. I’m not sure if it would work with this recipe but it’s worth a try. It’s so delicious!
Have you ever found a chocolate frozen yogurt recipe? I wondered if you just freeze regular yogurt. Thanks.
I’ve never tried to make frozen yogurt but I think I might need to in the near future!