Salted-caramel ice cream

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1 Servings


  • 1/4 cup unsalted butter
  • 1/2 cup packed brown sugar
  • 1 tsp vanilla
  • 1/2 tsp kosher salt
  • 2 cups 0.35 cream , divided


  • MELT butter in a small saucepan over medium heat. Add sugar. Bring to a gentle boil, whisking occasionally. Cook for 3 min. Stir in vanilla and salt until dissolved. Remove from heat and let stand 1 min. Whisk in 1/2 cup cream until sauce is smooth.
  • BEAT remaining 1 1/2 cups 35% cream in a large bowl until soft peaks form, 2 to 3 min. Add 1 cup cooled rich salted-caramel sauce and beat until combined. Scrape into a 9 x 5-in. loaf pan. Cover surface with parchment paper. Freeze 4 to 5 hours. Let stand 15 min before serving.