🍨 Gourmet Caramel Swirl Ice Cream with Sea Salt
Silky vanilla bean ice cream swirled with luscious homemade caramel and finished with flakes of sea salt. An indulgent balance of sweet and salty in every bite.
✨ Ingredients
For the Ice Cream Base:
2 cups heavy cream
1 cup whole milk
¾ cup granulated sugar
1 tablespoon pure vanilla extract (or seeds from 1 vanilla bean)
4 large egg yolks
Pinch of sea salt
For the Salted Caramel Swirl:
1 cup granulated sugar
6 tablespoons unsalted butter, cubed
½ cup heavy cream
½ teaspoon sea salt (adjust to taste)
👩🍳 Instructions
Step 1: Make the Ice Cream Custard
In a medium saucepan, combine the milk, cream, and half the sugar (about ⅓ cup). Warm over medium heat until steaming, but not boiling.
In a separate bowl, whisk the egg yolks with the remaining sugar and a pinch of salt.
Slowly pour some of the hot cream mixture into the egg yolks, whisking constantly to temper them.
Pour the tempered yolks back into the saucepan and cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon (170–175°F).
Remove from heat, stir in the vanilla extract, and strain the custard through a fine mesh sieve into a clean bowl.
Cover and refrigerate for at least 4 hours or overnight.
Step 2: Make the Salted Caramel
In a heavy-bottomed saucepan, heat 1 cup sugar over medium heat, stirring constantly as it melts into a deep amber color.
Add the butter (carefully—it will bubble) and stir until melted.
Slowly drizzle in the cream, continuing to stir. Let it boil for 1 minute, then remove from heat.
Stir in sea salt, adjusting to taste.
Let caramel cool to room temperature.
Step 3: Churn the Ice Cream
Once your custard base is chilled, churn it in your ice cream maker according to the manufacturer’s instructions (usually about 20–25 minutes).
When it reaches a soft-serve consistency, spoon half into a freezer-safe container.
Drizzle half the cooled caramel over the top. Use a butter knife to gently swirl it in.
Repeat with the remaining ice cream and caramel.
Sprinkle a few extra flakes of sea salt on top for garnish (optional).
Step 4: Freeze
Cover and freeze for at least 4–6 hours, or until firm.
🔍 Tips & Notes:
For the best texture, use high-fat dairy and allow proper chilling time.
You can use store-bought caramel if short on time, but homemade has a richer, buttery depth.
Add crushed toffee bits or candied pecans for extra crunch.
🍽 Yield:
About 1 quart (serves 6–8)