Buttermilk Ice Cream with Salted Caramel
August 14, 2017 • Desserts,
When I was in Asheville earlier this summer I was in a little food store that sold all sorts of specialty products, including this Postre Sea Salt Caramel Sauce from a small company in Asheville. They had dreamed up the idea for this caramel from a dessert they were producing in a restaurant in Seattle, and opened Postre Caramels when the moved to Asheville. The sign in the shop said basically it was the best caramel sauce you could ever find, and I knew I needed to buy a tube and create an ice cream to feature it.
I’ve made a salted caramel ice cream before, but wanted this to be an ice cream base with the salted caramel swirled through it. So after making the buttermilk custard ice cream base, I spread the base out in a thin layer on a small sheet pan, squeezed most of the tube of caramel sauce over it, then used a spatula to fold it over and load it into a container to freeze firm.
The result was everything I hoped for, and I was happy to have just a little more caramel sauce to drizzle over the top. Although July was National Ice Cream Month, I figure August is still a great time for ice cream. You can find retail locations for the Postre Sea Salt Caramel Sauce here, or substitute with another brand you can find in a store near you.
- 2 cups heavy cream
- 4 egg yolks
- Pinch of salt
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 6 ounces salted caramel sauce
- Combine the cream with the egg yolks and salt in the top of a double boiler. Over simmering water, whisk until slightly thickened. Remove from heat and stir in the buttermilk and vanilla extract, then freeze in an ice cream machine according to manufacturer's directions.
- When frozen to a soft serve consistency, spoon the ice cream onto a small sheet pan in a thin layer. Drizzle the salted caramel sauce over the top, and then use a spatula to fold the ice cream into a container; freeze solid in the freezer.
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