• Home
  • Services/Classes
  • Food Writing
  • Cookbooks
  • Travel
  • Sources/Links
  • Contact

Salted Caramel Ice Cream, for Lola

May 23, 2012 | Desserts

I’ve got a thing for unusual, interesting ice cream flavors. After having mastered the basics of a good vanilla custard ice cream, I’m constantly seeking out new ideas. Turns out my hairdresser Lola (who I might add has been doing my hair since I arrived in Colorado in 1985!) was recently on a vacation in Hawaii and mentioned she had had some salted caramel gelato and fell in love with it. Inspiration!I figured I would make this not only to see if I could figure out a good recipe for it, but also as a surprise treat for Lola. The recipe has some salt mixed into the caramel, but I found serving it with a few sprinkles of fleur de sel on top really elevates it to something special. Hope Lola likes it!

3.7 from 3 reviews
Salted Caramel Ice Cream
 
Prep time
Cook time
Total time
 
Recipe type: Dessert
Serves: 12
Ingredients
  • 1½ cups sugar, divided
  • 6 cups heavy cream, at room temperature, divided
  • ¼ teaspoon sea salt, flaky kind like fleur de sel
  • 1 teaspoon vanilla extract
  • 4 egg yolks
  • fleur de sel sea salt, for garnish
Instructions
  1. Heat 1 cup of the sugar in a medium saucepan over medium high heat, stirring occasionally with a fork, until dissolved and dark amber in color, taking care not to burn. Whisk in 1 cup of the cream very carefully as it will bubble and sputter. When the caramel is completely dissolved into the cream, remove from the heat and stir in the sea salt and vanilla; set aside to cool.
  2. Combine remaining ½ cup sugar, 2 cups of the cream, and the egg yolks in the top of a double boiler over simmering water. Whisk together until smooth and then continue to stir until thickened, about 10 minutes. Remove from heat and combine with caramel sauce. pour in the remaining 3 cups of cream and stir together; chill, covered, in the refrigerator overnight.
  3. Freeze in an ice cream machine according to manufacturer's directions, then place in the freezer to firm up completely. Serve with a garnish of fleur de sel sea salt on top.

 

Comments

4 Responses | TrackBack URL | Comments Feed

  1. Me Too!!! I made lavender ice cream once with my basic vanilla recipe that I love. And like you, I prefer the custard, chill overnight method. I really like this idea of salt and caramel. Thanks for posting the recipe Michele. Pinning.

    Reply

  2. Oh gosh, this looks so good. I bet the salt and caramel taste incredible together. Mmm!

    Reply

  3. I am making this now and it is not turning out. As soon as I put the cream into the caramel, the caramel hardened. I am trying to remelt it.

    Reply

    • So sorry this isn’t working for you Hope – caramel can be really tricky, and if the cream is too cold it will cause the caramel to harden. It needs to either be added very slowly so it doesn’t harden, or it needs to be at least at room temperature, and I’ve just updated the recipe to note that.

      Reply

Leave a Reply

Rate this recipe:  



My Cookbook! --->


TASTING_COLORADO_FRONTCOVER

Restaurant Reviews

  • Valentine's Menu
  • aspen the wild fig alamosa striped bass-1
  • atticus BLT
  • izakaya den
  • north
  • ma peche new york sweetbreads
  • tamayo

Search by Ingredient

almonds apples arugula Asian avocado bacon basil beans beef beets bison braising broccoli brunch butter cabbage cake carrots cheese chicken chiles chili chocolate cilantro coconut cookies corn cucumber curry dips eggplant eggs feta cheese garlic giveaway goat cheese grilling herbs ice cream Italian kale lamb leftovers lemon lime Mexican mint muffins mushrooms nuts oats olive oil onions pancetta parsley peppers pesto pickles pine nuts pizza plums pork potatoes quinoa rice ricotta roasting salmon sausage shrimp spinach squash stews Thanksgiving tomatoes tuna turkey vegetarian vinegar zucchini

About Michele



Get the Cooking with Michele ® Newsletter
Email:

International Food Blogger Conference 2014 Seattle

Get Involved


Other Stuff

Follow Michele Morris / Cooking with Michele's board Party Food - Great Appetizers on Pinterest.

Top 20 Colorado Cooking Blogs


my foodgawker gallery


Sommelier Courses and Wine Classes from the International Wine Guild Wine School

The International Wine Guild Wine School



Search for recipes from across the web at Foodily.com

certified yummly

MyFreeCopyright.com Registered & Protected

constant contact badge

Archives