Recipe For Salted Butter Caramel Ice Cream


I wrote too many recipes when I was finalizing The Perfect Scoop and needed to make room for all the other stuff that goes into a cookbook. Although I included a favorite recipe for Pear Caramel Ice Cream, which gets its smooth richness from caramelized pears, I decided that because my first book had a great recipe for Caramel Ice Cream (which was re-released as Ready for Dessert), that recipe would suffice for caramel ice cream fans.  Then there was salted butter caramel, which raised a few eyebrows at the time. "Salt in my ice cream?" I heard this several times.

So I'm re-presenting my own recipe for Salted Butter Caramel Ice Cream today. I posted this about a decade ago, but I wanted to revisit it because so many people told me it was their all-time favorite ice cream. I've reduced the sugar in this newer version, which helps the ice cream firm up in the freezer, and made a few other changes.


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It's not difficult to make good caramel the key is to cook it until it's slightly burnt. Otherwise, it will taste like syrupy sugar and the finished ice cream will lack the same rich caramel flavor. If you've never caramelized sugar before, you can find detailed instructions in my post Making the Perfect Caramel, which you should read before you begin. It's fairly simple once you've made a few and gotten the hang of it.

You want to bring the sugar all the way to the edge of darkness, then stop it with a few cubes of salted butter. It'll melt into a buttery caramel so delicious you'll want to stick your finger in for a taste. But please don't very it's hot. You'll just have to be patient. But I assure you that it will be worthwhile.

Butter Caramel Ice Cream has been replaced

Make sure to use high-quality salt. If you don't have fleur de sel, a mild-tasting sea salt, such as Maldon, fine gray salt, or kosher salt, will suffice. Use coarse table salt instead; it's far too harsh. In step 6, the caramel may not completely dissolve. Any stubborn bits should melt if you stir it over very low heat. Don't worry if they don't; they'll be strained out later. Because of the caramel in this ice cream, it will remain nice and creamy once churned and frozen. As previously stated, this is an update from a previous recipe that called for 1 1/2 cups (300g) of sugar in the caramel custard, which some readers reported made the finished product too sweet.

To make the caramel praline (mix-in)

100g sugar (1/2 cup)

3/4 teaspoon fleur de sel or other sea salt (see headnote)

For the custard ice cream


2 cups whole milk (500ml) (divided)

1 cup (240ml) warmed heavy cream

1 1/4 cup sugar (250g)

4 tablespoons (60g) cubed salted butter

half a teaspoon sea salt

5 large yolks of eggs

1 tablespoon vanilla extract

  1. Spread the 12 cup (100g) sugar in an even layer in a medium-sized, unlined heavy-duty saucepan: I use a 6 quart/liter pan to make the caramel praline. Line a baking sheet with a silicone baking mat or brush it with unflavored oil sparingly.
  2. Heat the sugar in a saucepan over medium heat until the edges begin to melt. Stir the liquefied sugar with a heatproof utensil from the bottom and edges to the center until all of the sugar is dissolved. (Or most of it—there may be some lumps that will melt later.) Cook, stirring infrequently, until the caramel begins to smoke and smells like it's about to burn. It will not take long.
  3. Sprinkle in the 34 teaspoon salt without stirring, then immediately pour the caramel onto the prepared baking sheet, tilting and swirling it almost vertically to encourage the caramel to form as thin a layer as possible. Set aside to cool and harden.
  4. Make an ice bath by filling a large bowl about a third full with ice cubes and adding a cup or so of water to keep them floating. Place a smaller metal bowl (at least 2 quarts/liters) over the ice, pour 1 cup (250ml) of the milk into it, and place a mesh strainer on top. Warm the cream in a small saucepan or microwave oven and set aside.
  5. Spread the 1 1/4 cup (250g) sugar in an even layer in a large saucepan with a capacity of at least 4qt/4l. Using the same method described in Step #2, cook over medium heat until caramelized.
  6. Remove from heat and stir in the butter and salt until the butter is melted, then whisk in the warm cream, 1/4 cup at a time, stirring as you go. The caramel may harden and seize, but stirring it over low heat should melt those bits. (A few stubborn bits may remain, but they will dissolve or can be strained out later.) Stir in the remaining 1 cup (250ml) milk.
  7. In a small bowl, whisk the yolks and gradually pour some of the warm caramel mixture over the yolks, stirring constantly. Return the warmed yolks to the saucepan and cook the custard, stirring constantly and scraping the bottom as you go, until the mixture thickens. An instant-read thermometer should read 160-170oF (71-77oC).
  8. Pour the custard through a strainer into the milk set over an ice bath, then add the vanilla and stir frequently until the mixture is cool. Refrigerate for at least 8 hours, or until completely chilled.
  9. In your ice cream maker, freeze the mixture according to the manufacturer's instructions.
  10. While the ice cream is grinding, crumble the hardened caramel praline into very small bits the size of very large confetti (12-inch, 1 cm). You can use a mortar and pestle to crush the caramel shards, or you can place them in a sturdy freezer bag and crush them with a rolling pan. If you used a silicone baking mat, crumble the caramel into bits by folding the mat repeatedly.
  11. Once the ice cream has been stirred, quickly stir in the crushed caramel and place in the freezer until firm.
Notes

Variations: To make Coffee-Caramel Ice Cream, add some strong liquid espresso (or instant espresso powder) to the custard before churning.

Other possibilities include gooey Dark Chocolate Truffles, crackly chocolate Straciatella, or Oatmeal Praline folded in at the last minute from The Perfect Scoop.

This is also delicious with warm Mocha Sauce (page 166), but it's also delicious melted over sautéed apples or alongside a wedge of apple pie or tarte Tatin for a caramel double bond.
















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