SALTED CARAMEL ICE CREAM
Learn how to make tradtional French-style ice cream wth this crown flavorite flavor.Our artisan-style crowd favourite: salted caramel ice cream. This flavour is rich, nostalgic, and seriously addictive. We start with a traditional custard base, and then layer in a buttery salted caramel made from scratch, giving the ice cream its signature golden colour and that unmistakable deep, toasty flavour. This recipe is simple, elegant, and a perfect example of how mastering the basics allows you to branch out with confidence.
INGREDIENTS
For the custard base
500 ml (17 fl oz) full cream milk
100 ml (3.5 fl oz) heavy cream
40g (4.2 oz) sugar
3 egg yolks
For the salted caramel
80 g (2.8 oz) caster sugar
30 g (1 oz) unsalted butter, cubed
1 tsp sea salt flakes (such as fleur de sel)
MISE EN PLACE
You will need an ice cream maching for this recipe. Here’s a quick summary of options for you:
Freezer Bowl Machines: (Like the Cuisinart ICE-21). Affordable and great for beginners. Just freeze the bowl overnight and you’re ready to churn.
Compressor Machines: (Like the Breville Smart Scoop). No freezing needed. These chill and churn automatically—perfect if you want to make ice cream regularly or experiment with multiple flavours.
Stand Mixer Attachments: (Like the KitchenAid ice cream bowl). A great option if you already own the mixer. Compact and easy to use. Plus, you can often find great deals second-hand online!
You will need to set up a medium saucepan for the custard, a small saucepan for the caramel, and have a mixing bowl, whisk, spatula, and fine sieve at the ready.
METHOD:
Start by warming the milk and cream together in a saucepan over medium heat. While that’s warming, whisk the egg yolks with the 40 grams of sugar until the mixture becomes pale and thickened.
When the milk mixture is steaming, pour it slowly over the yolks while whisking gently to temper. Then pour everything back into the pan through a sieve and return to the heat. Stir continuously with a spatula or wooden spoon until it thickens and reaches about 82°C (180°F). The foam should disappear and the custard should coat the back of a spoon.
Strain the custard into a clean bowl and set it aside at room temperature while you make the caramel.
To make the caramel, place the 120 grams of sugar into the small saucepan with 1–2 tablespoons of water to help it dissolve evenly. Heat over medium to medium-high heat until the sugar melts and caramelises to a deep amber colour. Don’t walk away—it happens fast. Aim for 180°C (356°F) on a thermometer, or judge by colour if you're confident.
Turn off the heat and immediately stir in the butter followed by the salt. Be careful—it will bubble up. Stir until smooth.
Pour the caramel into the warm custard and whisk until fully combined. The base should now be a rich golden brown and smell incredible.
Cover the surface with plastic wrap (pressed directly on the surface to prevent fridge odours) and refrigerate overnight to age the mixture. This improves flavour and texture.
The next day, check the consistency. The base should be spoon-coating but pourable—no need to add milk here as it won’t have thickened too much. Give it a gentle stir, and then churn in your ice cream machine according to the manufacturer’s instructions (usually 15–20 minutes).
Once churned, transfer to a chilled container and freeze for at least 2 hours to firm up. Or if you can’t resist, enjoy a scoop straight from the machine while it’s soft and luscious.main dish, elegantly presented with a sauce.
This recipe is included as a workshop in our course, Ice Cream & Sorbets à la Française.
In this course, you’ll learn the secrets behind creating a smooth, velvety ice cream, and clean sorbets that burst with elegant fruit flavour. You'll discover how to extract maximum taste from your ingredients, how to combine unique flavours, and how to vary textures to suit your style.