Dessert/ Recipes

Sea Salt Caramel Truffle Ice Cream

Sea Salt Caramel Truffle Ice Cream
Looking for a delicious homemade ice cream recipe? You have to try this salted caramel ice cream recipe. It is very easy to make and you are going to love the rich taste.

Salted Caramel ice cream

Salted Caramel Ice Cream Recipe

We celebrated my birthday like we do every January 1st, with pork and sauerkraut for good luck and my choice of dessert! This year’s birthday dessert was this Sea Salt Caramel Truffle Ice Cream. Every year my husband makes me my birthday dessert and this year he was even more excited to make it since ice cream is his weakness. I’m telling you folks, this man can turn down any dessert put in front of him unless it’s ice cream.

I’ve had salted caramel ice cream on my to-do list for quite some time, and I was so happy when it exceeded my expectations. It is perfection! Salty, sweet and oh so creamy! I snuck so many tastes of this ice cream before it even hit the ice cream maker that I am surprised I had any left to take a picture of!

What toppings go with caramel ice cream

When you are making this caramel ice cream, you can add some extra topping when it is time to serve. You can serve this ice cream with homemade whipped cream. Chocolate sauce can be added over the top or consider adding extra caramel sauce. You can also add caramel chips to the ice cream.

How long is homemade ice cream good in the freezer?

When you make this homemade ice cream, you will store it in the freezer. Since this ice cream doesn’t have preservatives in it, it will last about 3 months in the freezer. To help the ice cream last longer, make sure it is in an airtight container. If you want to go one step further in preventing freezer burn is to add a layer of plastic wrap over the ice cream before adding the lid.

Can I turn this truffle ice cream into ice cream sandwiches?

It is easy to make your own ice cream sandwiches. If you want to make truffle ice cream sandwiches, you will make the caramel ice cream first. Once the ice cream is made, set and ready to serve, you can start to make the sandwiches. To make these sandwiches, you will use graham crackers or even cookies. Scoop the ice cream onto the cracker or cookie and then add the top. The sandwiches can be eaten right away or wrap them in plastic and store them in the freezer for another time.

Ingredients for sea salt caramel ice cream

  • whole milk
  • sugar
  • salted butter
  • sea salt
  • heavy cream
  • eggs
  • vanilla extract
  • Ghirardelli Milk and Caramel Squares

How to make salted caramel ice cream

Set a medium sized bowl over a large container of ice water. Pour 1 cup of the milk into the inner bowl, and rest a mesh strainer on top of it.
Spread 1 1/2 cups sugar in an even layer in a medium-sized saucepan.
Cook over medium heat, until the edges begin to melt. Using a heatproof utensil, gently stir the liquefied sugar from the bottom and edges towards the center, stirring, until all the sugar is dissolved. Continue to cook stirring infrequently until the caramel starts smoking and begins to smell like it’s just about to burn.
Remove from heat and stir in the butter and salt, until butter is melted, then gradually whisk in the cream.
The caramel may harden and seize, but return it to the heat and continue to stir over low heat until any hard caramel is melted. Stir in 1 cup of the milk.
In a separate bowl, whisk the yolks together until smooth. Slowly whisk about 1 cup of the hot caramel/milk mixture into the yolks to temper them. Then slowly whisk the tempered yolk mixture back into the remaining hot caramel/milk mixture.
Continue to cook the custard mixture over medium heat until it is very hot but not simmering (170-180 degrees). Immediately pour custard into bowl set in the ice bath and let cool, stirring occasionally, for about 10 minutes.
Stir in vanilla extract. Remove the custard mixture from the ice bath. Cover tightly with plastic wrap and refrigerate until very cold (40 degrees), at least 4 hours and up to 24 hours.
Pour the mixture into the ice cream canister and churn following the manufacturer’s instructions until the mixture resembles the consistency of thick whipped cream.
Add the chopped chocolate caramel squares and continue churning until the mixture resembles soft served ice cream.
Transfer the ice cream to an airtight container. Cover the container and freeze the ice cream until it is firm, about 3 hours.

salted caramel ice cream in a white bowl

Want More Ice Cream Recipe

I know you will absolutely love this salted caramel ice cream recipe. If you want more of this type of recipes, you are going to love these other homemade ice cream recipes. Each with its unique rich flavor, these recipes are going to be a treat.

  • Bourbon Cherry Ice Cream -You are not going to believe how good this ice cream is. This cherry ice cream that is made with bourbon is perfect for hosting an adult ice cream party. Chock-full of ripe cherries and a splash of bourbon, this ice cream is the perfect summertime treat.
  • Easy Smores Dessert Ice Cream Recipe – If you love smores and ice cream, this is going to be the best smores ice cream you ever taste. Rich and creamy, this is a flavor packed ice cream.
  • Red Velvet Ice Cream – Looking for the best Red Velvet Ice Cream Recipe? This ice cream is full of red velvet flavor with actual pieces of red velvet cake and cream cheese icing thorough out. Rich and creamy, you are going to love this homemade ice cream.
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Sea Salt Caramel Truffle Ice Cream

Salted Caramel Ice Cream Recipe


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  • Author: Laura
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 1 hour

Description

Looking for a delicious homemade ice cream recipe? You have to try this salted caramel ice cream recipe. It is very easy to make and you are going to love the rich taste.

Scale

Ingredients

2 cups whole milk, divided
1 1/2 cups sugar
4 tablespoons salted butter
1/2 teaspoon sea salt
1 cups heavy cream
5 large egg yolks
3/4 teaspoon vanilla extract
6 Ghirardelli Milk and Caramel Squares, chopped

Instructions

Set a medium sized bowl over a large container of ice water. Pour 1 cup of the milk into the inner bowl, and rest a mesh strainer on top of it.
Spread 1 1/2 cups sugar in an even layer in a medium-sized saucepan. Cook over medium heat, until the edges begin to melt. Using a heatproof utensil, gently stir the liquefied sugar from the bottom and edges towards the center, stirring, until all the sugar is dissolved. Continue to cook stirring infrequently until the caramel starts smoking and begins to smell like it’s just about to burn.
Remove from heat and stir in the butter and salt, until butter is melted, then gradually whisk in the cream. The caramel may harden and seize, but return it to the heat and continue to stir over low heat until any hard caramel is melted. Stir in 1 cup of the milk.
In a separate bowl, whisk the yolks together until smooth. Slowly whisk about 1 cup of the hot caramel/milk mixture into the yolks to temper them. Then slowly whisk the tempered yolk mixture back into the remaining hot caramel/milk mixture. Continue to cook the custard mixture over medium heat until it is very hot but not simmering (170-180 degrees). Immediately pour custard into bowl set in the ice bath and let cool, stirring occasionally, for about 10 minutes. Stir in vanilla extract. Remove the custard mixture from the ice bath. Cover tightly with plastic wrap and refrigerate until very cold (40 degrees), at least 4 hours and up to 24 hours.
Pour the mixture into the ice cream canister and churn following the manufacturer’s instructions until the mixture resembles the consistency of thick whipped cream. Add the chopped chocolate caramel squares and continue churning until the mixture resembles soft served ice cream.
Transfer the ice cream to an airtight container. Cover the container and freeze the ice cream until it is firm, about 3 hours.

Notes

Source: adapted from David Lebovitz

  • Category: dessert
  • Method: freezer
  • Cuisine: american

Keywords: caramel ice cream

Time to pin this recipe for later 🙂

 Sea Salt Caramel Truffle Ice Cream in a white bowl

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