Salted Caramel Ice Cream

Wonderful ice cream. I followed the tips from JoJoBa And it came out perfect! I didn’t want to chance making the caramel dry method. Came out very smooth and creamy.

• RobinOS

• NH

• 9/6/2022

Oh my gosh, ya'll. I made some changes to this recipe, and it's the best ice cream I've ever made. Yum. Here's what I did: 1. I took another reviewer's proportions for making a wet caramel. Dry caramel is a disaster waiting to happen. I added 1/2 cup water to the sugar and boiled it until it was a light brown color. Then I reduced the heat and gently heated it until it had darkened to a beautiful caramel color. Definitely heated the cream before I added it to the sugar, because you'll have a big mess to clean up if you add cold cream to the hot sugar. Add half of the cream and stir until the boiling subsides, then add the other half. 2. I added a full teaspoon of Maldon salt to the caramel. 3. For the custard I used 5 egg yolks, not the 3 whole eggs suggested. Everything else was the same--same proportion of heavy cream to whole milk, heated to 170, etc. This ice cream is SMOOTH with the PERFECT mouth feel. Yay!!!

• jojoba_cookin

• St Louis, MO

• 6/24/2022

Is it possible to make the caramel in larger quantities? I just tried and ended up with a large block of solid sugar in the middle with the caramelization happening rapidly on the bottom portion, which started to burn without the top melting down. Not sure how to make a larger amount? I swirled the pan instead of stirring and was watching like a hawk, but still went wrong — unless it's supposed to look like it's burning on the bottom and then the top melts down and mixes in to make it the right colouring?

• Gina

• Canada

• 9/7/2021

Definitely not my favorite recipe. Had to try 3 times to make the caramel because even at a low temp the sugar went from hard clumps to burned. The theirs time it looked great and I didn’t smell any burn but ended up tasting burned anyway. Had read all the reviews before making and heated up the cream, still had some splatter but not too bad and mixes up smooth if you continuously whisk and just drizzle in the cream. Another thing I read in reviews was the lack of salty flavor so I increased the sea salt to 3/4 tsp but to me still was lacking the really salty flavor that I personally prefer. Others may prefer less salty taste. In the end, after running through mesh sieve twice it did make a smooth and flavorful frozen custard but it is a lot of work for a small volume of ice cream. If you want to feed more than 4 people I’d double it.

• NanCrab62

• Atlanta, GA

• 5/11/2021

Fantastic recipe! Only change I made was to use the wet method of making caramel as suggested by @HOGUELISA7360 - it seemed to be less prone to fail. The ice cream was incredibly smooth and delicious - I've already been asked to make another batch!

• ciucaaalexandra

• Romania

• 5/21/2020

3.5 stars. I’d honestly give it 4stars but I had a few complaints/changes that I personally feel it needs. I made it to go with my husband’s German chocolate cake, which was part of my problem since they’re both sweet, but I felt the caramel flavor would compliment the frosting on the cake, but I was aiming for a lighter caramel flavor and this was definitely not light. However, this recipe is SO sweet that my husband and kids couldn’t finish it or the cake even though they only had a tiny tiny scoop to go with the slice of cake. I felt so bad since it was for his birthday! The sweetness and boldness of the caramel flavor is more manageable when eaten alone. The flavor is amazing but I’d definitely not add the extra sugar to the milk in the future. I’ll probably also use the tip about using half and half or a lighter milk instead of whole. Though, I’m afraid if I lighten both the milk and cream the texture just won’t be the same as the texture was perfectly creamy and beautiful. I did only use yolks like I do with my other custard based foods and I didn’t want to mess it up if I didn’t mix it all properly with the whites included. I chose to play it safe from my own experience but it might have worked just fine with the entire egg included. Anyway, I will also try the warmed cream next time and I should have known better, but it had been sitting out and was room temp and I just added it in slowly until the sugar melted back into the cream and it worked fine in the end. I like the dry caramel method but I’m tempted to try the wet method too for next time. My recommendation is do what you’re most comfortable with and use less sugar unless you really plan to eat it on it’s own or with something less sweet and maybe bitter/tart so you don’t over do it, or if you’re a major sweet tooth like me. Also expect it to taste richer and sweeter once it’s been frozen, at least I felt it was. I had just wanted a lightly caramel-flavored ice cream and now I know how to adjust it to our tastes better in the future, thanks to the other commenters, because I will definitely be making this again.

• Starluvr87

• Idaho

• 7/11/2019

I made this recipe a couple of days ago. It froze really hard. Not sure why it didn't turn out creamy like so many of the reviews stated. The flavour was fantastic, but not the texture. I will try it again and see what happens. Hope it will turn out nice and creamy.

• smcsperitt

• Oregon City, OR

• 4/12/2019

I read this recipe all the way in India and tried it. I'm blown away by how well this turned out. Seldom do recipes turn out better that you expect, and this is one of those. I'm an absolute newbie to any kind of cooking and this could just become my claim to fame ;) haha I did tweak the recipe ever so slightly based on some of the reviews i read. I used 5 eggs, yolks only. And i used a full tsp of salt. Surprisingly, the caramel spattered quite a bit when i added the cream, despite having heated the cream like some of the reviews suggested. Also being a newbie, i managed to curdle the custard. Fortunately i was able to recover it by simply using a hand blender to blend it back into a smooth custardy consistency.

• anshum_m

• Pune, India

• 1/23/2019

I've made this ice cream many times, and it never fails to deliver that wow! impact of a perfect desert. It's the most often-requested item for dinner parties among our group of friends. My only tweak is that I've upped the salt to a full teaspoon of smoked Maldon salt.

• peartart

• Vancouver BC

• 12/29/2018

优秀的菜谱!这冰淇淋很奶油,with perfect texture and ideal thickness for scooping. It is also quite rich! I added a bit of golden syrup instead of sugar to give a more caramelised colour however next time I will probably skip the extra sugar/syrup step as it is already sweet enough with the caramel mixed in. I used Maldon's Salt (quite strong) and doubled the quantity as I found it was more of a caramel ice cream than a salted caramel ice cream without the additional salt. It is probably best to add salt to the caramel to taste, while the caramel is still warm. Also note that with custard based ice cream recipes like this, it is very easy to curdle the egg mixture. Use a bain-marie (and thermometer) to reduce the chance of this. If the mix does curdle slightly, you can press the less lumpy bits through a fine seive twice (or thrice), taking out the worst of it. Generally tiny granules of curdled egg aren't noticeable in the final ice cream, though not ideal. I also added 4 tbsp water to the sugar for an easier and more consistent caramel. Take care not to burn it, taking off the stove once an amber colour is reached.

• HarrisonCooks

• Brisbane, Australia

• 10/8/2018

I have made this many times and it always gets raves. I add some water to the sugar because I can never get the dry caramel to work. As other reviewers suggested, I use half and half for the dairy and add more salt. (I usually make half the recipe, using only 1 egg, it still comes out good.)

• serenav

• Washington DC

• 3/22/2018

This recipe was good, but had some flaws: *When I poured the cream into the caramel, it seized. I was left with a lump of hardened caramel. Luckily it melted, but that made the caramel go over a bit, the flavour hinting bitterness. *I'm not sure if it was the anglaise, but I was having trouble using the ice cream mixer. It ended up churning the ice cream 3/4 of the way, so I ended up putting it in the freezer. Surprisingly, it turned out very well. Overall a good recipe, but some improvements could be made.

• yazi.heng

• Victoria, Australia

• 10/8/2017

I make caramel often using the wet method. The dry method (melting the sugar in a dry pan) is time-consuming and the results are never consistent. The wet method of making caramel is to add 1/2 cup of water to the sugar and boiling until it become amber-colored, turn down the heat, and continue cooking until it darkens slightly. Remove from the heat and then add half of the warmed (never cold) cream and let bubbling subside, then add the remaining cream and whisk. Cool to room temperature before adding to the custard base. I'm giving this recipe three forks only because the author should know to warm the cream before adding the cooked sugar and because the wet method creates a much better caramel.

• hoguelisa7360

• California

• 7/22/2017

Wow, is this delicious! I decided to make this last night on a whim and am glad I did. It is pretty easy to make and like others, I omitted the last 1/4cup of sugar and replaced it with a tbl spoon of pure maple syrup. I did not heat my custard to 170 degrees as it seemed like it would curdle, instead I removed it from the heat at about 160 degrees. After taking a spin in my Cuisinart ice cream maker for 25 min it was smooth, flavorful and had a luxurious mouth feel. It's now securely resting in the freezer.

• lcluv

• Best of California

• 2/17/2017

its a keeper. made it with heavy cream , 1 cup of sugar, raw egg yolks and maple syrup instead of the remaining 1/4 cup sugar. Will do it again.

• yupitree

• Alberta

• 9/16/2016