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.
Servings: 6
Ingredients
- 2 cup full cream milk divided
- 1 Cup sugar
- 4 tablespoon 60g salted butter
- 1 teaspoon salt
- 1 cups heavy whipping cream
- 5 egg yolks
- 1 teaspoon vanilla extract
- ¼ teaspoon G.M.S Powder Optional
- ¼ teaspoon C.M.C Powder Optional
To serve
- Chocolate sauce
- Butterscotch chips
Instructions
- 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.