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Homemade Salted Caramel ice Cream
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5 from 1 vote

Homemade Salted Caramel Ice Cream

Rich, creamy, sweet, salty and decadent. This is ice cream at it's best.
Prep Time45 mins
Total Time45 mins
Course: Dessert
Cuisine: Worldwide
Servings: 6 servings / 800ml unfrozen custard
Calories: 371kcal


For the Salted Caramel

  • 150 g/ ¾ cup Caster sugar
  • 2 tablespoon Water
  • 300 ml/ 1 ¼ cups Double (heavy) cream
  • 1 ¼ teaspoon Sea salt crystals

For the Custard Base

  • 1 ½ tablespoon Caster sugar
  • 1 teaspoon Vanilla extract
  • 6 Egg yolks
  • 300 ml/ 1 ¼ cups Whole milk


Make the Caramel Sauce

  • Put the water into a heavy based saucepan. Spread the sugar on top in an even layer
  • Set the pan over a medium heat and allow the sugar to gradually melt. As it melts you can gently swirl the pan a couple of times to ensure the caramel cooks evenly, but do not stir it
  • Meanwhile put the sea salt into a pestle & mortar & crush lightly
  • Once the sugar has melted, the caramel will begin to darken. Continue to let it cook until it reaches a lovely mid amber colour - but keep a close eye on the caramel as it can burn easily. Let it go darker for a more intense, almost burnt flavour
  • Add ¼ of the cream and the salt, taking care as it can bubble up and is extremely hot. Mix with a small handheld whisk until fully incorporated. Add another ¼ cream, stir well then add the remaining cream, whisking until thoroughly blended
  • Remove from the heat and set aside

Make the Custard Base

  • Put the milk into a medium saucepan and heat to just below boiling
  • Meanwhile beat the sugar, vanilla and egg yolks with an electric beater until pale and thick (about 3 minutes)
  • Gradually pour the hot milk onto the egg mixture, beating constantly
  • Pour the custard into the saucepan, along with the caramel and stir well. Cook on a low heat, stirring constantly until thickened. It is vital to heat slowly and stir constantly to avoid the custard splitting
  • Once the mixture coats the back of a spoon, take off the heat, cover with a layer of clingfilm (to stop a skin forming), let cool, then chill for 4 hours (or overnight)

Making the ice cream using an ice cream maker

  • Pour the custard into your ice cream maker and churn according to the manufacturer's instructions
  • Serve immediately or transfer the ice cream into a freezer-proof container, cover the surface directly with greaseproof paper or foil and store in the freezer. (Remove from the freezer 10 minutes before serving).

Making the ice cream by hand

  • Pour the ice cream into a suitable freezer-proof bowl, cover and put it in the freezer for 1-1 ½ hours. The sides should be beginning to freeze, but the centre will be soft and slushy
  • Remove from the freezer and, working quickly, use electric beaters to beat the ice cream until the ice crystals are uniform. Cover and place back in the freezer
  • Repeat this process 4-8 more times at 1 hour intervals - the better the texture will be the more the process is repeated
  • Cover the ice cream with greaseproof paper or foil and freeze for a further 3 hours or overnight
  • Remove from the freezer 10 minutes before serving


Vary the level of salt according to taste. Play about with the intensity of the caramel - for a slightly burnt edge to your ice cream cook the caramel to a dark amber, but take care NOT to properly burn the caramel as you cook it.


Calories: 371kcal | Carbohydrates: 33g | Protein: 5g | Fat: 25g | Saturated Fat: 14g | Cholesterol: 269mg | Sodium: 534mg | Potassium: 123mg | Sugar: 31g | Vitamin A: 1076IU | Vitamin C: 1mg | Calcium: 112mg | Iron: 1mg