Salted caramel and ice cream. Each on their own is pretty good. Add them together and they morph into a whole new beast. A marriage of flavours beyond compare. The saltiness of the caramel offsets the creamy, sweet ice cream to create a mega dessert. This burst of amazingness will transcend all ages: no-one will pass up on the offer for a second serve. Salted caramel ice cream rules supreme.
The best part about making salted caramel ice cream is that’s it’s very simple. You can easily buy this sauce from the supermarket in the dessert section where all the ice cream cones and toppings are. But you really don’t need to. Homemade is much better and it doesn’t contain all the extra’s that most store bought foods contain. If you decide to make your own caramel you could make double quantities. Half for the ice cream, and the other half to pour on top of the ice cream when serving.
When you make this ice cream, be sure not to skimp on the quality of the salt you use. Do not use normal table salt as it is really harsh and over-bearing. It won’t work in this recipe. A milder tasting Himalayan pink rock salt or fleur de sel will taste much better. It seems like such a minor ingredient but, trust me, it will make or break your dessert.
If you enjoy this ice cream why not have a go at making this peanut butter and pretzel ice cream. This one also works sweet and saltiness into one dessert.
This salted caramel ice cream was adapted from this recipe.
How to improve your salted caramel ice cream
- Add a halved vanilla pod to the ice cream base during the heating phase to add another dimension of flavour.
- Add a cap of vodka before churning to reduce the freezing point of the ice cream base and improve the stability of the ice cream.