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Salted Caramel Vanilla Ice Cream

Rich and creamy, this ice cream combines the classic flavor of vanilla bean custard with swirls of homemade salted caramel for an indulgent treat. Makes 8 servings.
Prep Time30 minutes
Cook Time15 minutes
Cooling Time12 hours
Total Time12 hours 45 minutes
Course: Dessert
Cuisine: American
Keyword: salted caramel vanilla ice cream, Summer
Servings: 8 servings
Calories: 510kcal
Author: Katie

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.
    overhead shot of egg mixture.
  • 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.
    overhead shots of whisking and measuring temperature.
  • 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.
    overhead shot of pouring mixture through strainer.
  • 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!
    3 overhead shots of melting the sugar.
  • 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.
    overhead shots of adding and stirring in milk.
  • Freeze the Custard. Pour the chilled vanilla custard into your ice cream maker and churn according to the manufacturer’s instructions.
    overhead shot of custard in ice cream maker.
  • 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.

Nutrition

Calories: 510kcal | Carbohydrates: 48g | Protein: 5g | Fat: 34g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 193mg | Sodium: 330mg | Potassium: 141mg | Sugar: 48g | Vitamin A: 1341IU | Vitamin C: 0.4mg | Calcium: 110mg | Iron: 0.3mg