Salted Caramel Ice Cream

For my taste, 1/8 tsp of salt was way too little. I added (by sight) what probably amounted to 1 tsp. I suggest you taste the custard before settling on tge saltiness. That said, I haven’t made the ice cream yet, not added the flakes at the end, but I still believe the base needs to be saltier.

caramel is tricky as others noted but i warmed up the cream and milk so didn't get too much hard clumps which melted down nicely. also just swirled the pan around a bit so i didn't burn a spoon. once it goes dark it goes quick so keep an eye out. great texture and flavor. next time i'll add some mini chocolate chips to make it like talenti. also while cooling the top gets a gelled layer but it blends right in when freezing.

My hard-to-impress nephews went crazy for this ice cream, enjoying it enormously even after being stuffed with a big Thanksgiving dinner. It's a winner, and ridiculously easy to make. Indeed, making it with a child is the only possible way of improving on it.

I believe that if sin had a taste, this would be it.

I think the caramel needs to get to almost bitter in order for the amount of sugar to work, and then it gets nice coffee/mocha flavors. Otherwise it ends up too sweet if you stop the caramel at what might seem the typical color.

After reading the comments, I cut my sugar for the caramel to 2/3 cup, and cooked it until it was the color of bourbon. I warmed the milk and cream before adding it till it was steaming, and the caramel,didn’t seize up. Just for a little added depth of flavor, I added a couple teaspoons of vanilla extract. It came out perfect.

I found it helpful to watch the video with this recipe. Melissa recommends the caramel be the color of « an Irish Setter » (not a Golden Retriever or a Chocolate Lab!). I used a small Dutch oven with a white enamel interior - provided slow even heat with an easy background to monitor the color change. Don’t stir it until you add the milk - gently swirl on low heat. I also used half and half instead of milk plus cream - simpler. And - I added a splash of bourbon at the end. Delicious!!

I should know better than to try a recipe before reading the comments. First try, I thought I screwed up when my syrup became crumbly, so tossed it out. Then I went back, read the helpful comment from a reader, and gave it another try. Success! Churned the ice cream this morning and I can't wait to serve it for dessert tonight. I MAY have left extras on the paddle for myself. Saving this one for sure.

I have made this recipe many times, and it is my favorite ice cream. When I saw the picture accompanying today’s recipe, I noticed the apparent presence of chunks of caramel in the ice cream, so I thought that perhaps this was an updated recipe. But it’s not. This recipe does not produce an ice cream with chunks of caramel. It is excellent, but it is a smooth ice cream. Of course, since it is poured through a sieve.

Some of the best ice cream I’ve ever had. I took the caramel relatively dark before adding the cream. When I tasted the finished base, I thought it might’ve gone too far. But no. The churned and frozen ice cream was perfect. Creamy and rich, sweet without being cloying. Morale of the story: take the caramel all the way, it’s worth it

Mine came out perfect but didn’t take it to the crumbly very dark stage. It was still bubbling but darkening in areas (maybe it was gas cooktop with heavy revere stainless pot that created unevenness in color change). Quick stir then added 3 c milk/cream even split. Candy-hard caramel melted beautifully after about 12 min on medium simmer. It’s a gorgeous taste and color. The bit of egg whites I let slip in strained out nicely. It’s rich, custardy, and perfect caramel flavor!

I cooked the caramel just to the edge of almost burnt. And it was delicious! Such a deep, rich flavor. I would give this 4.5 stars but the rating does not allow that. My one recommendation is: add fresh vanilla bean! I used one and a half pods and it was sensational. The texture wound up like gelato, possibly from the amount of extra salt I added, but it's still delicious! Next time I would go for a firmer texture, though.

Always aim for the color of brick when making caramel. Four and Twenty Blackbirds pie shop has a great easy step by step recipe for caramel in their caramel apple pie recipe. never fails.

Fantastic recipe. Multiplied 5x to make a gallon. Followed steps to a T, made delicious base. Take your time inching up to caramel stage, tempering eggs into mixture and heating to simmer. Wish I had a homemade ice cream contest to enter this into!

I'm sending a great big shout out to Melissa! This recipe is genius, and 'though I didn't make her salted caramel ice cream yet I've been craving chocolate peanut butter ice cream. I followed her basic recipe and winged it. This ice cream turned out yummy. Next time I'll add more sugar which was the only ingredient somewhat lacking. I added perhaps a bit too much cocoa and too little sugar, along with vanilla extract, sea salt, and creamy peanut butter and it is excellent!