Salted Caramel Ice Cream
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Oh, the goodness that is salted caramel… anything. Sauce, frosting, cupcakes, brownies, caramel apples, ice cream. It seems that whatever salted caramel touches in the kitchen turns to gold. There’s something about that smooth, buttery, sweet, salty and almost nutty flavor that transforms just about anything into the best version of itself. I have had salted caramel ice cream on my to-make list for quite some time, and after spending my vacation eating ice cream almost every single day, I definitely the ice cream-making bug once I got back. I took a quick poll on Facebook to see what types of flavors readers might be interested in seeing, and I was pleased to see so many were thinking along the salted caramel line as well. To the kitchen I went!
I even splurged on fancy European butter for this occasion! I concluded that since it’s David Lebovitz’ recipe and he fashioned it after ice cream he’s had in Paris, that it was appropriate 
I was tempted to stop the ice cream process after the caramel sauce was made and just eat it by the spoonful. Holy wow. And I won’t lie – I did steal more than a few tastes. But the sacrifice for the good of the ice cream was definitely worth it. If you’re any type of caramel fan, you’ll want to stash this away and not share it with anyone. Such a deep, creamy and perfectly balanced sweet and salty flavor with tiny bits of praline that turn gooey and perfect.
I do believe this ice cream deserves a partner in crime. I’m thinking brownies would be a perfect pairing!
One year ago: Triple-Chocolate Cookies
Three years ago: Fresh Orange Cream Tart
Salted Caramel Ice Cream
Yield: 1 quart
Prep Time: 30 minutes (active), 8 hours (inactive)
Cook Time: 20 minutes (churn time)
Total Time: 50 minutes
Ingredients:
For the caramel praline (mix-in):
½ cup granulated sugar
¾ teaspoon sea salt, such as fleur de selFor the ice cream custard:
2 cups whole milk, divided
1½ cups granulated sugar
4 tablespoons salted butter
½ teaspoon sea salt
1 cup heavy cream
5 egg yolks
¾ teaspoon vanilla extractDirections:
1. To make the caramel praline, spread the ½ cup of sugar in an even layer in a medium-sized, heavy duty saucepan. Line a baking sheet with a silicone baking mat or brush it sparingly with unflavored oil.
2. Heat the sugar over medium heat until the edges begin to melt. Use a heatproof utensil to gently stir the liquefied sugar from the bottom and edges towards the center, stirring, until all the sugar is dissolved. (Or most of it—there may be some lumps, which will melt later.) Continue to cook, stirring infrequently, until the caramel starts smoking and begins to smell like it’s just about to burn. It won’t take long.
3. Without hesitation, sprinkle in the ¾ teaspoon salt without stirring, then pour the caramel onto the prepared baking sheet and lift up the baking sheet immediately, tilting and swirling it almost vertically to encourage the caramel to form as thin a layer as possible. Set aside to harden and cool.
4. To make the ice cream, make an ice bath by filling a large bowl about a third full with ice cubes and adding a cup or so of water so they’re floating. Nest a smaller metal bowl (at least 2 quarts) over the ice, pour 1 cup of the milk into the inner bowl, and rest a mesh strainer on top of it.
5. Spread 1½ cups sugar in the saucepan in an even layer. Cook over medium heat until caramelized, using the same method described in Step #2.
6. Once caramelized, remove from heat and stir in the butter and salt, until butter is melted, then gradually whisk in the cream, stirring as you go. The caramel may harden and seize, but return it to the heat and continue to stir over low heat until any hard caramel is melted. Stir in the remaining 1 cup of the milk.
7. Whisk the yolks in a small bowl and gradually pour some of the warm caramel mixture over the yolks, whisking constantly. Scrape the warmed yolks back into the saucepan and cook the custard using a heatproof utensil, stirring constantly (scraping the bottom as you stir) until the mixture thickens. If using an instant-read thermometer, it should read 160-170 F.
8. Pour the custard through the strainer into the milk set over the ice bath, add the vanilla, then stir frequently until the mixture is cooled down. Refrigerate at least 8 hours or until thoroughly chilled.
9. Freeze the mixture in your ice cream maker according to the manufacturer’s instructions.
10. While the ice cream is churning, crumble the hardened caramel praline into very little bits, about the size of very large confetti (about ½-inch).
11. Once your caramel ice cream is churned, quickly stir in the crushed caramel, then chill in the freezer until firm.
Note: As the ice cream sits, the little bits of caramel may liquefy and get runny and gooey, which is what they’re intended to do.
(Recipe adapted from David Lebovitz)
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Oh yes, pair w/ brownies! Perfect idea!
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I can’t get enough salted caramel, this ice cream looks amazing!
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So good! I love caramel!
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this looks incredible – can’t wait to try it!
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This would make me so happy today!! Looks delish!
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oh wow… this looks delicious!
how about brownies topped with caramel?!?
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looks amazing. I agree with brownies it would be amazing. or maybe a shortbread cookie?
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Oh yes!! That looks delicious!!
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Mmm I want to try that! It looks delish.
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oh dear — I think I’m going to have to make that this weekend. Out of control yum. Theresa
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I had a taste of this in a restaurant last week and haven’t stopped thinking about it – now I can make my own! Thanks so much. Looks delicious.
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One of my favorite flavors!
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OH MY!!! I must try this!
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That is divine, sweet and salt….DELISH!
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Yum! Definitely bookmarking this for the Summer.
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I tried salted caramel ice cream for the first time this week and it is absolutely divine!
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Fabulous, just fabulous!
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Oh, that looks awesome! I got an ice cream maker recently and was getting bored with the usual chocolate and vanilla variations. I’m definitely going to have to make this one!
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oh sweet mother! I was seriously JUST imagining a browned butter ice cream last night as I scooped some boring vanilla bean next to a pan of melted browned butter. I refrained from putting the browned butter ON my ice cream, and now that this recipe exists – I shall indulge in delicious salty, caramelly goodness!
Lovely. Thanks!
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Yum! I recently made a caramel ice cream that was pretty good. My only complaint was that it didn’t have egg yolks and wasn’t quite as creamy as I wanted. I will have to give this a try!
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I’ve made this recipe before and loved it! I never thought to it with brownies but that’s a wonderful idea!
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Michelle, this looks DELICIOUS! If you like this flavor, check out Jeni’s Splendid Ice Creams, they’re a homegrown small biz here in Buckeyeland, I think you’ll LOVE LOVE LOVE her flavors!!! http://jenisicecreams.com/
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Am I missing something? I am reading the recipe wondering where the butter comes in for the praline. I know it should be in with the sugar but I did not see it in the directions.
Help! I want to try this one!
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Nevermind…i had to read it a third time. I blame it on Friday tiredness
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I don’t even like ice cream and I want some of this! Absolutely delicious! Thank you for using one of my favorite things in the entire world.
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Oh, my word. I must try this. It’s salted caramel, it’s David Liebovitz, and it’s ice cream. What is not to like. It’s the best invention ever.
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How necessary is the ice bath for the milk?
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Michelle on April 10th, 2011 at 4:45 pm
Hi Brandi, The ice bath helps to speed up the cooling process, but it’s not absolutely necessary – I’ve done without when my ice maker was broken
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Brandi on April 10th, 2011 at 11:07 pm
Great, thanks!
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Looks greats, I immediately thought of Jeni’s in Columbus. Did you use any special salt?
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Michelle on April 10th, 2011 at 4:46 pm
I used Sicilian sea salt (couldn’t get fleur de sel or maldon near me).
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I need this is my life. It would make my bad hair day to a good day. *sigh*
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I really do need to get an ice cream maker now. So yum!
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Never had salted caramel before but you’ve piqued my interest. And, everything is better with brownies!
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I love salted caramel ANYTHING!! Can’t wait to try this now that it’s ice cream season!!
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I was looking around for recipes to try with my new ice cream maker and I think I found a winner! Yummy! The picture put it over the top as I am running out ASAP to get some more butter!
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I am definitely a card-carrying member of the salted caramel fan club and this is topping my to-do list!
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Bi-Rite in San Francisco makes Salted Caramel ice cream and it’s my absolute favorite. I’ve always wanted to try it — thanks for the recipe!
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I love salt and sweet… so awesome to make an ice cream with that combo!
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Well, there goes the diet (again). I love salted caramel anything, and ice cream sound so good right now.
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I. Want. This. Now! Mmmmm sweet and salty-best combo! I definitely would’ve had trouble not eating the caramel before it made it into the ice cream. Really, I just think its absolutely impossible not to eat caramel when its staring at you in the face with all of it’s wonderful aroma and creamy look.
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You are right! Brownies are a great pairing. I made them together a few weeks ago to rave reviews from friends.
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Oh my, this looks and sound divine – I am such a sucker for anything caramel and will definitely be needing to try this – SOON!!! It would be so delicious with my poppy seed pound cake, yum!
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My ice cream maker is a 6 quart maker….Can someone update the recipes accordingly for me please?
Thank you
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There is nothing better than salty and sweet together. I make fleur de sel caramels often and they’re out of this world delicious….so, salted caramel ice cream can only be equally delicious. My husband would love this too. It would be good with some toffee bits incorporated as well. Yum!
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This ice cream sounds absolutely divine! Putting on my list to make this summer for sure!
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You make me want to bake/cook! I awarded you the Stylish Blogger Award. Love your site.
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Michelle, this looks so good. Actually, it might be the perfect snack food to enjoy during the playoffs.
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Oh.my.yum! I have just discovered this caramel salt phenomenon. It is amazing! There is a Sea Salt with Caramel Truffel ice cream I discovered a few weeks ago that is to die for. This recipe look fabulous! I am totally going to try this soon! Thank goodness my girls over at Couple of Crumbs spotlighted your site or I may have never found you! Already on my list is snickerdoodle popcorn, s’more cookies, and THIS! And I haven’t even checkout the other caramal salt recipes. Did I see brownies?!! Ahhh!
Love this site and I adore the name!
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Fabulous! I think I need to make some of this ice cream myself!
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Yum with brownies!!! This ice cream looks really great!
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I think your ice cream is fantastic..I buzzed it!
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wow, can’t wait to try this on out!
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I’ve read the directions, several times, envisioning how to do this. I’m going in– you have no idea how much I love caramel. I haven’t stopped thinking about this recipe of yours, since I saw the photos. Wish me luck! I’m excited!
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@David Lebovitz
i love your recipe of Salted Caramel Ice Cream thanks for the reciper.
thanks
byron
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This makes me want an ice cream maker so. bad.
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I made this the other day and it was seriously the best homemade ice cream I’ve ever had! It was delicious and had a great consistency (it seems like many homemade ice creams are either too soft or too hard after freezing).
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Thanks for the amazing recipe. A friend and I made this in a KitchenAid this weekend and it never really thickened, do you have any thoughts on what would cause that? We suspect it might have something to do with the fact that we added the caramel bits about halfway through the churning (per manufacturer instructions) and the salt slowed down the freezing. Still very very tasty!
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Michelle on June 19th, 2011 at 12:37 pm
Hi Erin, This ice cream does churn up a bit softer than traditional ice cream due to the caramel sauce in the custard, but it should definitely thicken. Adding the praline bits too early may have caused it (I added mine at the end), but I imagine it should have thickened already at that point. Was your custard chilled for at least 8 hours before you tried churning it?
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Hi Michelle,
Yes, everything was cold… we chilled the freezer bowl for about three days and chilled the custard for at least 15 hours. We added the praline after about 12 minutes of churning and KitchenAid recommended ~30 minutes total churning. After we added the praline it didn’t get any thicker. So, we can confirm that your tip about waiting until the end is a good one! Thanks for your reply
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Oh my word. I just made this ice cream and it is absolutely wonderful! I made it without a ice cream maker with my hand mixer and it turned out wonderfully. I adore anything that involves salted ice cream and this lived up to all my expectations!
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I just made the base this morning. It was my first ever attempt at home made ice cream. I almost just grabbed a straw and drank it! *lol* It is chilling in my fridge right now. I just realized I forgot the vanilla. Do you think I can add it now? I don’t know how I will wait to churn and eat! The waiting is the worst!!
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Michelle on July 28th, 2011 at 4:32 pm
Hi Amy, Yes you can add the vanilla now. It just can’t be added when the mixture is on the stove because it will cook right out. Enjoy the ice cream!
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I had some issues getting this to thicken in my KitchenAid also (all my fault, though. SO. IMPATIENT.) Once it did, it was perfect! I used to think I didn’t like caramel very much – apparently I don’t like the brown goo that PASSES for caramel in a lot of sweets. Awesome recipe!!
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I’ve made this twice now- once for a friend who took care of our animals while we were on vacation, and one for us because it is just so darned yummy. I asked my friend’s husband who it turned out, and he didn’t get any! Wife and kids ate it all before he got any poor guy.
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If we added pecans to this, would it be like a butter pecan? Or even better because it is caramel?
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Michelle on November 6th, 2012 at 2:57 pm
It won’t taste as much like butter pecan as it would a “turtle” type of flavor, minus the chocolate. I think it would be good!
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I got an ice cream maker for Christmas, and I think this will be the first type I make!
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Hey Michelle! I am working on this now and am wondering if there is a way to quicken the 8 hour cooling process? I am making this as a surprise for my husband for tomorrow but don’t want the ice cream maker running when he gets home.. The surprise won’t be a surprise then
do you think I could chill it more quickly in the freezer or not?
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Michelle on February 13th, 2013 at 12:14 pm
Hi Elizabeth, Definitely don’t put the custard in the freezer to speed up the process. You could probably cut it down to 6 hours or so; the key is making sure it’s thoroughly chilled or it won’t churn and thicken up into an ice cream texture.
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