Salted Caramel Ice Cream

Name: Salted Caramel Ice Cream
Yield: 10 dessert portions; churned volume depends on the machine and overrun
Ingredients: 500 ml Whole milk; 300 ml Cream; 100 g Pasteurised egg yolks; 180 g Caster sugar; 40 ml Water; 40 g Butter; 3 g Fine sea salt

Deep amber caramel folded into a rich custard with sea salt.

Salted Caramel Ice Cream prepared as described in the recipe

Deep amber caramel folded into a rich custard with sea salt.

Written for 10 dessert portions; churned volume depends on the machine and overrun · Resting At least 6 hours chilling, then at least 4 hours freezing

Cook this

Ingredients

Serves

Whole milk500 ml
Cream300 ml
Pasteurised egg yolks100 g
Caster sugar180 g
Water40 ml
Butter40 g
Fine sea salt3 g

Method

Warm milk and cream. Heat sugar and water in a heavy pan without stirring until a deep amber caramel forms.
Remove from heat and carefully add warm dairy in small additions; it will bubble vigorously. Stir in butter and salt.
Temper yolks with some caramel dairy, return to the pan and stir gently to 82 to 84°C. Pass through a sieve.
Cool quickly over ice and refrigerate for at least 6 hours.
Churn, pack and freeze at -18°C for at least 4 hours.

Chef’s notes

Judge caramel by amber colour and aroma; burnt black caramel is bitter.
When scaling, adjust pan or tin size and work in batches where needed; cooking and proving times follow texture and temperature, not the portion multiplier.

Keeping

Keep covered at -18°C for up to 2 weeks for best texture. Do not refreeze melted ice cream. Temper briefly in the refrigerator before scooping.

Allergens and diet

Eggs. Milk.

Last refined · October 2026