Irresistible Salted Butter Caramel Ice Cream Recipe: Sweet & Salty Perfection
Prepare to fall in love with this incredible Salted Butter Caramel Ice Cream recipe, a treat that perfectly balances sweet and savory notes. If you’re searching for a dessert that’s both indulgent and refreshingly sophisticated, look no further. This homemade ice cream is a creamy, dreamy delight, boasting rich caramel flavors enhanced by a delicate touch of sea salt. It’s truly an addictive creation that will have everyone asking for seconds, and even thirds!
Making your own ice cream at home is a rewarding experience, especially when the result is as spectacularly delicious as this salted butter caramel version. Forget store-bought pints; once you taste the unparalleled depth of flavor and the silky-smooth texture of this homemade custard-based ice cream, you’ll be convinced. It’s a labor of love that pays off in every spoonful, delivering a gourmet dessert experience right in your kitchen.
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The Allure of Salted Caramel: A Culinary Love Story
The combination of sweet and salty has captivated taste buds for centuries, but salted caramel has truly taken the culinary world by storm. It’s a flavor profile that offers complexity and excitement, transcending traditional desserts. The intense sweetness of caramelized sugar finds its perfect counterpart in the sharp, bright notes of sea salt, creating a harmonious balance that is profoundly satisfying. This dynamic duo prevents the dessert from being overly cloying, instead leaving a clean, memorable finish.
In this salted butter caramel ice cream, the butter plays a crucial role, lending a creamy richness and depth to the caramel base. It helps create a smoother, more pliable caramel that melts beautifully in your mouth. The salt cuts through the sweetness, highlighting the intricate flavors of the caramel rather than masking them. This isn’t just about adding salt; it’s about elevating the entire experience, transforming a simple caramel into something extraordinary. When infused into a luxurious ice cream base, the result is a truly unforgettable treat that excites the palate with every lick.
Why Make Your Own Salted Caramel Ice Cream?
While there are many excellent ice cream brands available, crafting your own salted butter caramel ice cream at home offers several distinct advantages. Firstly, you have complete control over the quality of ingredients. Using fresh, high-quality dairy, real vanilla extract, and premium salt makes a significant difference in the final product’s flavor and texture. You can choose grass-fed butter or organic milk, tailoring the recipe to your preferences and dietary needs.
Secondly, the satisfaction of creating something so decadent from scratch is immense. The process itself, from carefully caramelizing the sugar to tempering the egg yolks and finally watching your ice cream churn, is a delightful culinary journey. Plus, homemade ice cream often has a superior texture. Without the need for industrial stabilizers and emulsifiers, your ice cream will be naturally smoother, richer, and more authentic. This salted butter caramel ice cream, in particular, benefits from the slow, deliberate method, allowing the complex flavors to develop fully and ensuring that luxurious, melt-in-your-mouth creaminess.
Mastering the Ingredients: What You Need for Perfect Caramel Ice Cream
The secret to exceptional homemade ice cream lies in understanding and appreciating each ingredient. For this salted butter caramel ice cream, every component plays a vital role in achieving that perfect balance of flavor and texture:
- Whole Milk & Heavy Cream: These dairy components form the backbone of your ice cream base. Whole milk provides moisture and body, while heavy cream contributes the essential fat content that gives ice cream its rich, creamy mouthfeel and prevents it from becoming icy. Don’t skimp on the fat; it’s key to a truly decadent result.
- Granulated Sugar: Beyond sweetness, sugar is fundamental for caramelization. It creates the deep, complex flavors we associate with caramel. In ice cream, sugar also acts as an anti-freeze, helping to keep the finished product scoopable and smooth.
- Salted Butter: Using salted butter adds another layer of complexity to the caramel. The butterfat enhances the richness, while its inherent saltiness helps to kickstart the sweet-and-savory dynamic even before you add extra salt.
- Kosher Salt or Fine Sea Salt: The choice of salt is paramount. As noted in the recipe, using a good quality, coarse salt like kosher salt, fine sea salt, or even fleur de sel, is crucial. These salts offer a cleaner, brighter flavor that complements the caramel without being overwhelmingly harsh, unlike ordinary table salt. The salt elevates the caramel, making it pop without making the ice cream taste “salty.”
- Large Egg Yolks: Egg yolks are what make this a true “custard” ice cream. They act as an emulsifier, binding the fat and water together to create an incredibly smooth, dense, and luxurious texture. They also contribute to the ice cream’s golden hue and rich flavor profile.
- Pure Vanilla Extract: Vanilla is a universal enhancer. It doesn’t just add its own delightful aroma; it deepens and rounds out the flavors of both the caramel and the dairy, adding a warm, inviting finish to the ice cream. Always opt for pure vanilla extract for the best results.
Each of these elements contributes to the harmonious symphony of flavors in this salted butter caramel ice cream. Taking the time to gather and prepare them correctly will guarantee a spectacular dessert.
Pin Recipe
Salted Butter Caramel Ice Cream
Ingredients
- 2 cups whole milk, divided
- 1 ½ cups granulated sugar
- ¼ cup salted butter
- ½ tsp kosher salt, or fine sea salt (see note)
- 1 cup heavy cream (35% m.f.)
- 5 large egg yolks
- 1 tsp pure vanilla extract
Instructions
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Make an ice bath by filling a large bowl about a third full of ice cubes and adding a cup or so of water so they’re floating. Nest a smaller metal bowl (at least 2 quarts/liters) over the ice, pour 1 cup (250 ml) of the milk into the inner bowl and rest a mesh strainer on top of it.
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Spread the sugar in the saucepan in an even layer. Heat the sugar over moderate heat until the edges begin to melt. Use a heatproof utensil to gently stir the liquefied sugar from the bottom and edges towards the center, stirring, until all the sugar is dissolved. (Or most of it—there may be some lumps, which will melt later.) Continue to cook stirring infrequently until the caramel starts smoking and begins to smell like it’s just about to burn. It won’t take long.
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Once caramelized, remove from heat and stir in the butter and salt, until butter is melted, then gradually whisk in the cream, stirring as you go. 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 (250 ml) of the milk.
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Whisk the yolks in a small bowl and gradually pour some of the warm caramel mixture over the yolks, stirring constantly. Scrape the warmed yolks back into the saucepan and cook the custard using a heatproof utensil, stirring constantly (scraping the bottom as you stir) until the mixture thickens. If using an instant-read thermometer, it should read 160°-170°F (71°-77°C). Pour the custard through the strainer into the milk set over the ice bath, add the vanilla, then stir frequently until the mixture is cooled down. Refrigerate at least 8 hours or until thoroughly chilled.
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Freeze the mixture in your ice cream maker according to the manufacturer’s instructions.
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Recipe Credit: Adapted from David Lebovitz.
Notes
- Be sure to use good quality salt such as kosher salt, fine sea salt, fleur de sel, or sea salt flakes. Don’t use ordinary fine table salt; it’s far too harsh.