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Salted Caramel Ice-Cream Recipe

Salted Caramel Ice Cream is one of my favourite homemade ice cream recipes. Learn how to make super delicious caramel ice cream without an ice-cream maker.
Prep Time20 mins
Cook Time20 mins
Course: Dessert
Cuisine: Italian
Servings: 6
Author: Hina Gujral


  • 2 cup full cream milk divided
  • 1 Cup sugar
  • 4 tbsp 60g salted butter
  • 1 tsp salt
  • 1 cups heavy whipping cream
  • 5 egg yolks
  • 1 tsp vanilla extract
  • ¼ tsp G.M.S Powder Optional
  • ¼ tsp C.M.C Powder Optional

To serve

  • Chocolate sauce
  • Butterscotch chips


  • To make the ice cream, make an ice bath by filling a large bowl about a third full with ice cubes and cold water. Nest a small metal bowl over the ice, pour 1 cup of the milk into the inner bowl, and rest a strainer on top of it. Set aside.
  • Whisk the yolks in a small bowl and keep aside until required.
  • If you are using GMS and CMC powder, in ¼ Cup of hot milk dissolve both the powders and set aside.
  • To make the caramel, spread sugar in an even layer in a medium-sized, heavy bottomed flat pan over low heat.
  • Heat the sugar over low heat until the edges begin to melt. Use a heatproof brush to gently stir the liquefied sugar from the edges. Keep on stirring the pan occasionally.
  • Continue to cook stirring infrequently until the caramel starts smoking and begins to smell like it’s just about to burn.
  • Without hesitation, add the salt, butter and whisk until butter is melted, then gradually whisk in the cream, stirring briskly. Keep the flame low.
  • The caramel may harden and seize, continue to stir over low heat until any hard caramel is melted. Stir in remaining milk.
  • Pour spoonful of the warm caramel mixture over the yolks, stirring constantly. Now add one more spoonful of caramel into the yolks and whisk nicely.
  • Scrape the warmed yolks and add back into the caramel saucepan and cook the custard, stirring constantly (scraping the bottom as you stir) until the mixture thickens.
  • Add in GMC and CMC powder dissolved in milk and cook custard for another 2 – 3 minutes.
  • 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.
  • Once the mixture cools down completely. Pour into the metal container with a lid to freeze.
  • Freeze ice cream for 2 – 3 hours or until ice crystals start forming in the edges.
  • After 2 – 3 hours blend the ice cream with electric beater or in food processor to break the ice crystals. Pour into container and freeze.
  • Repeat the same process 3 times in the interval of every 2 – 3 hours.
  • Serve ice cream with chocolate syrup and butterscotch chips.