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    Home » Dessert Recipes » Frozen Treats

    Salty Caramel Ice Cream

    Lindsay Moe

    310 shares

    Welcome to the pasta and ice cream blog.

    two scoops of salty caramel ice cream in a cup
    Jump to Recipe

    I’m thinking about calling it Autumn Thighs. It’s all about how to pack on weight during the summer to prepare yourself for the harvest and the long, hard winter. It’s the best way I can think of to teach my kids about Laura Ingalls Wilder. It’s a great idea.

    Obviously strategic planning is not my strong suit. I’ve been sharing pasta and ice cream (and booze and brownies) lately because that’s what I’ve been eating. I don’t hear any complaints and I can’t imagine I would, because these are obviously two of the best foods in the world. Next up I will try to combine the two…errr…maybe not.

    two scoops of salty caramel ice cream in a cup with a few waffle cone pieces

    There are a few steps to making this ice cream, but altogether it happens pretty fast. I’m totally obsessed with Jeni’s method now (despite the use of corn syrup, it’s just a bit so I’m choosing to overlook it). I really urge you to buy the book to get every little bit of information and inspiration you can for your at-home ice cream experiments. (FYI – that’s an affiliate link back there, but I’ve only included it to make it so easy for you to buy this book, it’s the best!)

    two scoops of salty caramel ice cream in a cup with a few waffle cone pieces

    This salty caramel ice cream is rich. It’s like eating straight up spoonfuls of caramel. The salt helps take the edge off. I enjoyed this best with an extra sprinkling of Maldon sea salt. It was also amazing with a little leftover streusel and some waffle cone shards. I’m all about the extra texture and needing to chew the ice cream until your teeth hurt.

     c

    You know what else you need to chew? Pasta ice cream. Think about it.

    If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!

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    Recipe

    two scoops of salty caramel ice cream in a cup with a few waffle cone pieces

    Salted Caramel Ice Cream

    Salty caramel flavor runs through every inch of this salted caramel ice cream!
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    Prep Time: 1 hour hour 15 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 1 hour hour 30 minutes minutes
    Servings: 8
    Calories: 271kcal
    Author: Lindsay Moe

    Ingredients

    • 2 cups whole milk
    • 1 tablespoon cornstarch
    • 1 teaspoon cornstarch
    • 1 ½ ounces (3 tablespoons) cream cheese, softened
    • ½ teaspoon fine sea salt
    • 1 ¼ cups heavy cream
    • 2 tablespoons light corn syrup
    • ⅔ cup granulated sugar
    • 2 teaspoons pure vanilla extract

    Instructions

    • In a small bowl, mix 2 tablespoons of the milk with the cornstarch until smooth to make a slurry.
    • In a medium bowl, whisk together cream cheese and salt.
    • In a measuring cup with a spout, mix the cream and corn syrup.
    • Fill a large bowl with ice and water.
    • Heat the sugar in a large 4 quart saucepan over medium heat. Watch it carefully and do not walk away. Stand over it with a heatproof spatula but do not touch the sugar until there is a full layer of melted and browning liquid sugar on the bottom with a smaller layer of unmelted white sugar on top. When the edges of the melted sugar begin to darken, use the spatula to help bring them into the center to help melt the white sugar. Continue to stir and push the melted sugar around until completely melted and turns into an even amber color.
    • When little bubbles begin to explode with dark smoke, allow the sugar to cook for another moment and remove it from the heat. Immediately but slowly add about ¼ cup of the cream mixture into the hot sugar, being careful to avoid it popping and spitting at you. Stir until incorporated, then add a bit more cream at a time, stirring, until fully incorporated.
    • Return the pan to medium high heat and add the remaining milk. Bring to a rolling boil and boil for 4 minutes. Remove from the heat and slowly whisk in the cornstarch slurry.
    • Bring the mixture back to a boil over medium high heat and cook, stirring with a heatproof spatula, until thickened, about 1 minute. Remove from the heat and, if necessary, pour through a sieve.
    • Gradually whisk the hot milk mixture into the cream cheese mixture until smooth. Pour the mixture into a 1-gallon ziploc freezer bag, seal, and submerge in the ice bath. Let stand, adding more ice as necessary, until completely chilled, about 30 minutes.
    • Pour the mixture into your ice cream machine and process according to manufacturer’s instructions. Pack frozen ice cream in a storage container, press a piece of parchment directly against the surface, and seal with an airtight lid. Place in the coldest part of your freezer until firm, at least 4 hours.

    Notes

    Adapted from Jeni’s Splendid Ice Creams at Home
     

    Nutrition

    Calories: 271kcal | Carbohydrates: 26g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 62mg | Sodium: 206mg | Potassium: 115mg | Sugar: 24g | Vitamin A: 715IU | Vitamin C: 0.2mg | Calcium: 98mg
    Tried this recipe?Mention @theliveinkitchen or tag #theliveinkitchen!

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    Reader Interactions

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    1. liz | carpé season says

      August 19, 2014 at 9:49 pm

      1. I think for my next birthday, I’m going to ask for an ice-cream-of-the-month club membership FROM YOU. Your ice cream flavors lately totally have my number.
      2. “Autumn Thighs” might be the funniest thing on all of the internet right now.
      3. Cream cheese in ice cream? Get out.

      Reply
      • Lindsay Moe says

        August 20, 2014 at 2:40 pm

        Haha, thanks Liz! The domain for Autumn Thighs is available! Snatch that up!

        Reply
    2. Christie - Food Done Light says

      August 20, 2014 at 8:16 am

      Now this is an ice cream I would love to dig into.

      Reply
      • Lindsay Moe says

        August 20, 2014 at 2:37 pm

        Thanks Christie!

        Reply
    3. Jocelyn @BruCrew Life says

      August 20, 2014 at 11:51 am

      What an awesome ice cream! Of course I saw salted caramel and I was instantly hooked!!

      Reply
      • Lindsay Moe says

        August 20, 2014 at 2:36 pm

        It is a totally irresistible flavor, isn’t it?!

        Reply
    4. Kimberly says

      August 20, 2014 at 12:20 pm

      You had me at salted caramel!

      I just wish I had a scoop (or two!) right now!

      Reply
      • Lindsay Moe says

        August 20, 2014 at 2:36 pm

        I’ll send one to you right away!

        Reply
    5. Beth @ The First Year says

      August 20, 2014 at 6:51 pm

      Lindsay – I love that you are referring to your blog as the pasta and ice cream blog – I like calling mine the donut and popsicle blog 🙂 Salted caramel ice cream is big this summer, I just posted a sundae with that ice cream in it! Looks great friend!

      Reply
      • Lindsay Moe says

        August 21, 2014 at 3:10 pm

        Thanks Beth, I’m definitely into the donut and popsicle blog!

        Reply
    6. Jessica @ Jessica in the Kitchen says

      August 22, 2014 at 11:53 am

      Really loving this salty caramel ice cream. I LOVE salted caramel, it’s honestly the best.

      Reply
    7. Isadora @ she likes food says

      August 27, 2014 at 11:31 pm

      This ice cream sounds amazing! I’m all for eating spoonfuls of caramel, but I’m sure it tastes much better in ice cream form. I am also a huge sucker for the sweet and salty combo, so I know I would totally love this 🙂

      Reply

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    Hi, I'm Lindsay! I've been creating easily customizable vegetarian recipes since 2011. I love the outdoors, brownies, and brand new books. I live and work in La Crosse, Wisconsin and founded Wild Flour Media to expand on my love for food photography and videography to my community and beyond.

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    310 shares