I’ve yet to meet an ice cream that I don’t like. That being said, this salty, caramel ice cream is one of my absolute favorites! It’s actually made with dulce de leche, which is pretty much amazing on anything.
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I’m crossing my fingers that you have an ice cream machine because I soooo want you to make this. My entire family loves this salted caramel ice cream. It’s 4 ingredients: whole milk, caramel, heavy cream, and salt, and it’s 1000% legit perfection.
Yes, caramel is extravagantly sweet, but freezing lightens the effect so when making ice cream, the base that goes into the machine should always be a tad “too sweet” to the tongue.
You could scoop this over a churro like I did, but I think it would be even better with some grilled fruit. I’m imagining some charred peaches, strawberries, or bananas for the perfect contrast of salty ‘n rich with a little burst of tartness. Ok, Pavlovian salivating response happening.
By now, you probably know that I am a teeny, tiny bit addicted to ice cream. At least I’m in good company with Marcus, who expects a different flavor of homemade ice cream in the freezer at all times. The guy literally told me that if I don’t use my fancy ice cream machine regularly, the parts might go bad (right).
Using an Ice Cream Machine
Thank heavens, you DO NOT need a fancy or expensive ice cream machine to churn fabulous ice cream at home. I used my Cuisinart for 8 years with tons of success (that was until I dropped it off the counter). I only recently upgraded to this Paco Jet because I get serious when it comes to kitchen tools I love.
Your basic Cuisinart variety comes with a base that you store in the freezer 24 hours ahead of time. You simply pour the liquid ice cream base (cold) into the frozen bowl (opt for 2 quarts if possible for expansion), and allow the machine to churn to a soft serve consistency. Freeze again for 8 hours until firm.
Where to Buy Dulce de Leche
You can make salted caramel ice cream with store bought dulce de leche or home made caramel sauce. Here’s a link to a dulce de leche I’ve used to make this ice cream with great success. I haven’t tested every caramel sauce on the market, but I think if you get one that is thick and creamy, it will work. Feel free to link to brands that work for you in the comments.
Salted Caramel Ice Cream
- 2 cups whole milk
- 16 oz dulce de leche, or homemade caramel sauce
- 1/2 cup heavy cream
- 1/4 tsp sea salt
- Pour the milk and dulce de leche sauce into a medium saucepan and cook over medium heat. Stir constantly with a whisk, until the caramel melts and blends completely with the milk. Once smooth, transfer to a metal bowl.
- Set the bowl over top of a larger bowl filled with ice water (you can also do this step in the sink with a drain stopper). Add the heavy cream and salt, then stir the base until cool. Follow the manufacturer’s instructions to pour and freeze your ice cream base.
- Taken directly from the machine, the ice cream will have a soft serve consistency. Transfer to a covered freezer container and freeze until firm before serving (8 hours).
If you love salted caramel or ice cream, you’ll probably enjoy:
- Salted Caramel Chocolate Tarts
- No Cook Eggnog Ice Cream
- Ricotta Cheese Flans (this link will take you to a post where I describe how to make your own caramel)