Salted caramel ice cream like the one from the ice cream shop. If you’ve never tried it, it’s time to fix that: salted caramel ice cream is delicious. Creamy, delicate and with an intense flavor, its taste envelops the palate in an incredible way. The secret? Basic ingredients skillfully combined and a perfect salted caramel sauce, just like the one in our Popcorn with Salted Caramel. To make true artisan salted caramel ice cream with an ice cream maker, however, you’ll need a few precautions and certain indispensable ingredients, such as locust bean gum, which is a stabilizer, powdered milk that gives the ice cream a velvety texture, and dextrose, a sugar that lowers the freezing point, keeps the ice cream soft and also prevents the formation of annoying ice crystals. Now let’s go to the kitchen: I’ll explain step by step how to make salted caramel ice cream, but first I remind you that if you want to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here) and that here you will find other Recipes for ice cream with an ice cream maker.
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- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 4 Hours
- Preparation time: 1 Hour
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make the salted caramel
- 3/4 cup granulated sugar (sucrose – common sugar)
- 1 teaspoon salt (level, about 3 g)
- 3/4 cup heavy cream (hot (about 200 ml))
- 3 1/4 tbsp milk ((about 50 ml))
- 3 cups whole milk ((about 700 ml))
- 6 2/3 tbsp whole milk powder
- 2 tbsp + 1 tsp approx granulated sugar (sucrose – classic sugar (about 30 g))
- 3 1/2 tbsp dextrose
- 1 1/2 tsp locust bean gum (carob bean) powder
Tools
- Pan
- Pots
- Ice cream maker
- Thermometers
- Bowls
- Immersion blender
Preparation
Gather the granulated sugar (sucrose) in a small saucepan or a pan with a thick bottom and place it over medium heat. Stir occasionally until the sugar melts slowly and reaches a nice amber color. Add the very hot cream mixed with the milk and the salt and stir quickly to prevent lumps from forming.
Continue stirring until you obtain a thick amber sauce, but be very careful not to burn yourself with the molten sugar (it sticks to the skin) and do not burn the caramel, as it would become bitter.
Bring the milk to just below boiling (185°F), remove from the heat and add the rest of the powdered ingredients previously mixed together and the caramel sauce.
To cool the mixture quickly, blend for 5 minutes with the immersion blender, then place the prepared mixture in the refrigerator to mature for at least 4 hours, but if you can wait 12 hours, even better.
After resting, whisk the now-cold mixture, pour it into the ice cream maker and wait for the machine to reach the proper churning consistency. Starting from a cold base, churning will take less time. To obtain good ice cream it is ideal to use a compressor ice cream maker, because a freezer-bowl machine, especially on hot days, cannot maintain the right temperature to make a good ice cream. Freezer-bowl machines also allow only one flavor at a time and the bowls must be kept in the freezer for at least 24 hours before a new use.
Usually, the churning time for a cold base is 35-40 minutes, depending on the size of your machine. You can split the mixture in two and churn one half first and then the other, keeping the ready portion in the freezer.
The ice cream is ready to be enjoyed. Garnish with caramel; I used honey.
Storage and tips
Salted caramel ice cream keeps very well in the freezer if sealed in its container. Unfortunately, after several hours in the freezer it will be a bit firm; in fact ice cream should be served at -9°–-11°C, while our household freezers reach about -18° to -20°C, so before serving let it sit at room temperature for 10 minutes and stir again with a spoon to soften.
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