Red Meat Allergy Friendly Classic Salted Caramel Ice Cream
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Learn more →Ingredients
6 servings
For the caramel
- 1 cup granulated sugar
- ¼ cup water
- ½ cup heavy cream, warmed
- 2 tbsp unsalted butter
- 1 tsp flaky sea salt
For the custard
- 1 ½ cups heavy cream
- 1 cup whole milk
- 5 large egg yolks
- ¼ cup granulated sugar
- 1 tsp pure vanilla extract
For serving
- ¼ tsp flaky sea salt, for finishing (optional)
Instructions
- 1
Combine 1 cup granulated sugar and the water in a medium heavy-bottomed saucepan over medium heat, stirring just until the sugar dissolves. Once dissolved, stop stirring and cook, swirling the pan occasionally, until the syrup turns a deep amber — the color of dark honey — about 10–12 minutes. Watch closely once the edges begin to color, as the caramel can darken quickly.
- 2
Remove the pan from the heat and carefully pour in the warmed heavy cream in a slow, steady stream — the mixture will bubble vigorously. Add the butter and 1 tsp flaky sea salt, then whisk until smooth. Set the caramel aside to cool slightly while you prepare the custard.
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