Salted Caramel Ice Cream Recipe

Salted Caramel Ice Cream Recipe
By The Cooking World, Editorial Staff
July 24, 2020

The Ultimate Salted Caramel Recipe

Who doesn't like salted caramel? No one, right? Now imagine combining the perfect balanced salted caramel with a smooth and delicious ice cream. In this week's recipe, we decided to do exactly that so here it is our Salted Caramel Ice Cream Recipe.

Like in our other ice cream recipes, we like to substitute the eggs for xanthan gum. This could sound scary but don't worry, because xanthan gum is something natural and is present in many things we eat every day. We like to use it because it gives you the ability to produce a smooth ice cream without adding the flavor of eggs. Give it a try and you'll thank us in the end!

25 minutes
1 hour
850 ml


For the Caramel

300 g (1 1/3 cups) sugar
250 ml (1 cup) heavy cream
20 g (1 1/4 teaspoons) butter
8 g (1 teaspoon) fine sea salt

For the Ice Cream Base

330 g (1 1/3 cups) whole milk
115 g (1/2 cup) granulated sugar
40 g (2 tablespoons) light corn syrup
15 g (2 tablespoons) dry milk powder
1g (1/4 teaspoon) xanthan gum
330 g (1 1/3 cups) heavy cream

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  1. Start by doing the salted caramel. In a medium saucepan over medium heat, add sugar. Bring to a simmer over medium heat, stirring every so often until sugar is dissolved, about 5 minutes. Increase heat to medium-high and cook until deeply golden, without stirring, 4 to 5 minutes more. (If you're using a candy thermometer, you want it to reach 350°).
  2. Once the caramel has a deep copper color, turn off the heat and immediately stir in cream, butter, and salt. The mixture will bubble up so be careful!
  3. Let cool slightly in pan, then transfer to a container to cool completely (you can do the caramel in the night before).
  4. Now for the ice cream base. In a medium saucepan heat the milk, sugar, corn syrup, dry milk, xanthan gum (mix the dry milk, and xanthan gum in a separate bowl before adding to the milk), and 90 g of caramel. Cook this mixture in medium heat, stirring often until the sugar has dissolved, about 3 minutes. Remove from heat.
  5. Add the cream and whisk until fully combined. Transfer the mixture to a large bowl and place it over an ice bath until cold, it should take approximately 15 minutes. Once the ice cream base is chilled it's time to make the actual ice cream.
  6. Pour the mixture into an ice cream maker and churn, according to your machine’s instructions, until it has the texture of soft serve.
  7. When churned, add another 80 g of caramel, mix for about 30 seconds and transfer the ice cream to a freezer-friendly container, drizzle with some more caramel, and freeze until firm, about 6 hours.
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