Salted Caramel Ice Cream
Rich and smooth homemade ice cream, made with salted caramel and bourbon, and slowly churned until thick and creamy.
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Equipment
- Ice Cream Maker
Ingredients
Traditional Churned Caramel Ice Cream
- 2 cups heavy whipping cream, divided
- 1 cup whole milk
- ¼ cup dark brown sugar
- 5 egg yolks
- 1 tsp coarse Kosher salt (if using table salt, use half the amount)
- 1 cup caramel sauce or dulce de leche, room temperature
- 1 tsp vanilla extract,
- 1 tbsp good quality bourbon or whiskey
No Churn Caramel Ice Cream
- 2 cups heavy whipping cream, cold
- 1 can sweetened condensed milk
- 1 cup salted caramel sauce, divided
- 1 tsp coarse Kosher salt (if using table salt, use half the amount)
- 1 tsp vanilla extract
- 1 tbsp good-quality bourbon, optional
Instructions
Traditional Churned Caramel Ice Cream
- In a saucepan, whisk together 1 cup of the cream with the milk, brown sugar, egg yolks and salt.
- Over medium heat, cook the mixture, whisking constantly, until thick enough to coat a spoon, but don't let it come to a boil. Remove from the heat and whisk in the caramel sauce, vanilla and bourbon.
- Pour the custard through a mesh strainer (to remover any bits of cooked egg) into a bowl; cover the bowl with plastic wrap resting right against the surface of the custard and refrigerate until well chilled, preferably overnight.
- Whip the remaining cup of cream until soft peaks form, and fold into the chilled custard. Churn the custard in your ice cream maker, according to the manufacturer’s instructions, then transfer to a container and freeze until firm, about 6-8 hours.
- Optional: If you like, swirl in extra caramel sauce when you fill your ice cream containers with the churned ice cream.
No Churn Caramel Ice Cream
- Use an electric mixer to whip the heavy whipping cream until soft peaks form that hold their shape. Set aside while you combine the remaining ingredients.
- In a bowl, whisk together the sweetened condensed milk, 1/4 cup of the caramel sauce, salt, vanilla and bourbon.Fold in 1/3 of the whipped cream to loosen up the milk and caramel mixture, then fold in the rest of the whipped cream.
- Spread 1/3 of the ice cream into your ice cream container/s, then drizzle with 1/4 cup of the caramel sauce. Add another layer of ice cream and caramel, then one more layer of ice cream and caramel. Gently swirl the caramel in with a knife.
- Freeze until firm, about 6-8 hours.
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