Salted Caramel Vanilla Ice Cream Recipe: The Perfect Balance of Sweet and Salty
When it’s 100 degrees out in the middle of July, nothing beats the creamy sweetness of homemade ice cream. This salted caramel vanilla ice cream recipe has a velvety vanilla custard base and ribbons of rich, buttery salted caramel. It’s one of my favorite ice cream recipes because it’s the perfect balance of sweet and salty. Remember: Don’t rush the custard! It must be cooked slowly and gently to get the perfect creamy texture.
This homemade ice cream combines the classic flavors of vanilla bean custard and salted caramel for an irresistible treat.
Salted Caramel Vanilla Ice Cream
Equipment
Ingredients
For the Vanilla Custard
- 1 1/2 cups whole milk
- 1 1/2 cups heavy cream
- 3/4 cup granulated sugar (divided)
- 2 vanilla beans (or 1 tablespoon vanilla bean paste)
- 1 tablespoon vanilla extract
- 4 egg yolks
- Pinch of salt
For the Salted Caramel
- 1 cup granulated sugar
- 6 tablespoons unsalted butter (cut into pieces)
- 1/2 cup heavy cream
- 1 teaspoon sea salt
Instructions
- Heat the Milk and Cream. In a medium saucepan, combine the milk, cream, 1/2 cup of sugar, and the vanilla beans (split and seeds scraped out) over medium heat. Heat until warm and steaming, about 170°F (77°C). Do not let it boil.
- Beat the Egg Yolks. While the milk mixture is heating, beat the egg yolks and remaining 1/4 cup of sugar in a mixing bowl until light yellow and well combined.
- Temper the Eggs. Gradually add half of the warm milk mixture to the egg yolks, whisking constantly to temper the eggs. Then pour the egg mixture back into the saucepan with the remaining milk and cream.
- Cook the Custard. Cook the mixture over medium heat, stirring constantly, until it reaches 185°F (85°C) and thickens enough to coat the back of a spoon. Be careful not to boil the mixture. Remove from heat and stir in the pinch of salt and vanilla extract.
- Strain and Chill. Strain the custard through a fine-mesh sieve into a clean bowl to remove the vanilla bean pods (if using) and any cooked egg bits. Cover and refrigerate for at least 4 hours, or overnight, until completely chilled.
- Cook the Sugar for the Salted Caramel. In a medium saucepan, heat the sugar over medium heat, stirring constantly, until it melts into a deep amber-colored liquid. Be careful not to burn the sugar. It is going to melt, not dissolve. Once it's liquid, it will be very hot, so be careful!
- Add Butter. Once the sugar is fully melted, carefully add the butter, whisking until fully combined.
- Add Cream and Salt. Slowly drizzle in the heavy cream while whisking continuously (the mixture will bubble up). Continue to cook for another minute, then remove from heat and stir in the sea salt. Let the caramel cool to room temperature.
- Freeze the Custard. Pour the chilled vanilla custard into your ice cream maker and churn according to the manufacturer’s instructions.
- Swirl in the Caramel. When the ice cream reaches the consistency of soft serve, gently fold in the salted caramel, creating swirls without fully mixing it in.
- Freeze. Transfer the ice cream to a loaf pan, cover with plastic wrap, and freeze for at least 4 hours or until firm. The ice cream will keep well, covered in the freezer, for up to one week.
This ice cream is one of my absolute favorites! It’s a perfect balance of sweet and salty flavors with a creamy texture that’s just irresistible. I love making a big batch and sharing it with family and friends. Trust me, you’ll want to make a double batch!
Honestly, it’s the perfect treat for a hot summer day – any excuse to enjoy a scoop (or two!) is a good one.
Key Ingredients and Tools
A few key things will help you make the most of this recipe:
- Vanilla beans. Real vanilla beans add an intense, complex flavor that vanilla extract alone can’t match. If you can’t find them, vanilla bean paste is a good substitute. If you love chocolate too, you can swap out the vanilla beans for cocoa powder and make my old-fashioned chocolate ice cream.
- Ice cream maker. This handy appliance does the heavy lifting, churning your custard into creamy ice cream. If you don’t have one, no worries! You can still make this recipe without it – just be prepared to stir the mixture by hand a few times during freezing (see the FAQ section below).
- Heavy cream. Using heavy cream (instead of milk or half-and-half) gives the ice cream a luxurious, creamy texture.
- Sea salt. Don’t skip the sea salt in the caramel! It balances the sweetness and adds a delicious depth of flavor.
With these ingredients and tools on hand, you can make any homemade ice cream.
Troubleshooting and Help
Don’t worry, it happens! If your caramel turned out a bit too hard, add a tablespoon or two of heavy cream and heat it gently over low heat, stirring until it reaches a smooth, pourable consistency.
While sea salt is recommended for its flavor and texture, you can experiment with other types of salt, like kosher salt or Himalayan pink salt. Just be sure to adjust the amount based on the saltiness of your chosen variety.
Icy ice cream usually means it wasn’t churned long enough or there was too much water in the mixture. Make sure your custard is well chilled before churning, and avoid adding extra liquid to the recipe.
Absolutely! You don’t need a fancy ice cream maker to enjoy this delicious treat. If you don’t have one, pour the chilled custard into a freezer-safe container and freeze it for about an hour. Then, take it out and stir it with a whisk to break up any ice crystals that have formed. Repeat this process every 30 minutes for about 2-3 hours or until the ice cream reaches a soft-serve consistency. Gently fold in the caramel, then pop it back in the freezer for a final freeze until firm. It might take more effort, but the result is just as creamy and delicious!
If you have any questions or need extra guidance, please leave a comment below – I’m always happy to help!
So there you have it – a classic homemade ice cream recipe with a delicious twist. This salted caramel vanilla ice cream recipe is sure to impress your family and friends. Whether you’re celebrating a special occasion or just looking for a sweet treat to enjoy on a warm day, this homemade ice cream is the perfect choice. It’s easy to make, and with a bit of patience and attention to detail, you’ll have a sweet and salty treat in no time.
By Katie Shaw
Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.