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The combination of sweet and salty makes this creamy caramel ice cream a unique taste experience. In summer, it really cools you down and is perfect as a refreshing dessert after a meal. With a few common ingredients and without an ice cream maker, you can make the salted ice cream with caramel at home. You can also refine it with chocolate pieces. You can find a detailed salted caramel ice cream recipe with the exact quantities and step-by-step instructions below.
Salted caramel ice cream with chocolate
You can refine this caramel ice cream with chocolate, just like the mint ice cream with fresh mint. Crunchy pieces of chocolate perfectly complement its salty taste. I have already tried this myself.
Use good quality milk or dark chocolate, just like for the zucchini brownies or the chocolate pear cake. You can simply take your favorite chocolate and chop it coarsely. Ready-made chocolate chips are also suitable.
You can then add the chocolate pieces to the salted ice cream with caramel, just like to the strawberry ice cream, when you take it out of the freezer for the last time to stir. The mixture is then no longer so runny so that the chocolate can be spread easily. Mix it carefully with the caramel ice cream and allow it to set completely.
Salt to taste
You can adjust the amount of salt in the recipe to suit your taste. If you only like it slightly salty, about 1/3 – 1/2 teaspoon of salt is enough. You can also add just a pinch of salt if you want an ordinary unsalted caramel ice cream.
Caramelize sugar
You should caramelize the sugar over a medium heat, similar for the apple caramel dessert cups or the Pokrovsky pryanik. Do not stir it, otherwise lumps could form.
Also, do not leave it unattended on the stove, as it can burn quickly. Reduce the heat if the caramel becomes too brown in some parts of the pan. Use a wooden spoon to carefully push the remaining sugar that has not yet dissolved towards the middle so that it caramelizes more quickly.
This homemade salted ice cream with caramel is
- creamy,
- caramelly,
- incredibly delicious,
- exceptional in taste – sweet salty,
- without additives,
- easy to make with just a few ingredients,
- perfect for dessert after a meal,
- ideal refreshment for hot summer days, alongside the lemon ice cream, the strawberry yogurt ice cream and the plombir ice cream.
How to make salted caramel ice cream: tips and tricks
- You can adjust the amount of salt to taste.
- Do not leave the sugar to caramelize unattended, as it can burn quickly.
- You can add chopped chocolate or chocolate chips to the caramel ice cream during the final stirring if it has already set slightly in the freezer. Read more about this in the article above.
- You can make good use of the leftover egg whites with the recipes for the raspberry meringue roulade, the Pavlova cake and the berry zephyr.
Have you made the salted caramel ice cream using this recipe? I look forward to your results, your star rating and your comment below on how it turned out and how it tasted.
Try out these summer sorbet recipes too:
- Apricot sorbet with vanilla – fruity, colorful refreshment
- Raspberry sorbet with rose water – aromatic fruity
- Pineapple sorbet – with rum and fresh fruit
Salted caramel ice cream
Ingredients
- 700 ml milk
- 100 g cream
- 5 egg yolks
- 200 g sugar
- 50 g butter
- 1 tsp coarse sea salt or to taste
- 1 pinch of ground vanilla bean
Instructions
- Place egg yolks, 100 g sugar and vanilla in a large mixing bowl and whisk to a creamy, light-colored mixture.
- Spread the remaining 100 g of sugar evenly and thinly over the bottom of a saucepan with a thick base that is not too wide but high.
- Place the saucepan on the stove and allow the sugar to caramelize over a low to medium heat without stirring. To ensure that the sugar caramelizes evenly, you can gently push it back and forth with a wooden spoon.
- Remove the saucepan with the caramel from the heat, immediately add butter and salt and stir gently until the butter has melted.
- Pour in milk and cream, stir, put back on the heat and heat (do not boil!), stirring constantly.
- Remove the caramel mixture from the heat and pour it into the egg yolk mixture in a thin stream, stirring constantly.
- Return the mixture to the saucepan, bring to the boil, stirring constantly, and continue to cook, stirring, for approx. 10 minutes until it thickens slightly.
- Transfer the caramel mixture to a freezer-safe container and leave to cool completely at room temperature, stirring occasionally.
- Now place the caramel ice cream mixture in the freezer for approx. 8 hours until it solidifies, stirring vigorously every hour for the first 4 hours.
Notes
- You can adjust the amount of salt to taste.
- Do not leave the sugar to caramelize unattended, as it can burn quickly.
- You can add chopped chocolate or chocolate chips to the caramel ice cream during the final stirring if it has already set slightly in the freezer.
- You can make good use of the leftover egg whites with the recipes for the raspberry meringue roulade, the Pavlova cake and the berry zephyr.
- See the detailed tips and tricks for making the salted caramel ice cream at the top of the article.
If you are using Pinterest, you can pin the following picture:
