Salted Caramel Swirl Ice Cream
This homemade Caramel Swirl Ice Cream blends a creamy vanilla custard with luscious ribbons of homemade caramel sauce. Rich, smooth, and beautifully balanced, it’s an indulgent dessert that’s surprisingly easy to make with simple ingredients and essential kitchen tools.
Equipment
- 1 Heavy bottom saucepan
- 1 Candy thermometer
- 1 Electric mixer with ice cream attachment (2-quart size recommended)
- 2 Large mixing bowls
- 1 Airtight freezer-safe container (shallow preferred)
Ingredients
For the Ice Cream Base:
- 1½ cups whole milk
- 4 large egg yolks
- ½ cup granulated sugar
- 2¼ cups heavy cream
- 2 tablespoons pure vanilla extract
For the Caramel Sauce:
- ¼ cup room temperature water
- 1 cup granulated sugar
- ½ cup heavy cream at room temperature
- ¼ cup unsalted butter softened to room temperature
- 1 teaspoon sea salt
Instructions
Step 1: Prepare the Caramel Sauce
- Start by combining the water and sugar in a medium, heavy-bottomed saucepan. Place the pan over medium heat and stir gently until the sugar fully dissolves. Once dissolved, stop stirring and increase the heat to bring the mixture to a rolling boil. Allow it to cook undisturbed until it reaches a deep amber color, which signals caramelization. This can take several minutes, so watch carefully to avoid burning.
- Remove the pan from heat. Gradually and carefully whisk in the room temperature heavy cream, stirring continuously to combine. Next, add the softened butter and sprinkle in the sea salt, stirring until the sauce is smooth. Set aside to cool.
Step 2: Temper the Egg Yolks
- In a large mixing bowl, whisk together the egg yolks and ½ cup granulated sugar until the mixture becomes pale and creamy. Meanwhile, heat the whole milk in a saucepan over medium heat until it reaches about 165°F (just below boiling). Slowly pour about a quarter cup of the hot milk into the yolk mixture, whisking constantly to gently warm the eggs.
- Repeat by gradually adding the rest of the hot milk, whisking continuously to avoid scrambling the eggs. Pour the egg-milk mixture back into the saucepan and heat it again over medium heat, stirring constantly until the custard thickens slightly and reaches 165°F. Remove from heat immediately.
Step 3: Combine Cream and Flavoring
- Transfer the warm custard to a large measuring cup or bowl. Allow it to cool briefly before whisking in the heavy cream and vanilla extract until fully incorporated.
Step 4: Chill the Mixture
- Cover the bowl tightly with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until the mixture is very cold.
Step 5: Churn the Ice Cream
- Attach your 2-quart ice cream maker to your mixer or prepare your ice cream machine according to the manufacturer’s instructions. With the machine running, pour the chilled custard mixture into the churner. Let it run for 25 to 30 minutes until the ice cream thickens and resembles soft-serve consistency.
Step 6: Add Caramel Swirls and Freeze
- Spoon half of the churned ice cream into a shallow, airtight container. Drizzle several tablespoons of the caramel sauce over the layer. Add the remaining ice cream on top and repeat with more caramel sauce, swirling gently with a spatula to create ribbons. Reserve a small amount of caramel for serving.
- Cover the container and place it in the freezer for at least 2 hours to firm up before serving.
Notes
- Pan Choice: Use a heavy-bottomed saucepan with a wide base for the caramel to ensure even heat distribution and prevent burning.
- Ingredient Temperature: Make sure all ingredients for the caramel (heavy cream, butter, water) are at room temperature to avoid shocking the hot sugar mixture and causing clumping.
- Caramel Tips: Avoid stirring the sugar-water mixture once it starts boiling to prevent crystallization. If sugar clumps form, you can carefully add a bit more water or discard the clumps and continue.
- Chilling Time: Proper chilling of the custard base is crucial for smooth churning and better texture. Overnight chilling yields the best results.
- Machine Size: This recipe suits a 2-quart ice cream maker. Adjust ingredient quantities accordingly if using a different size.
