Creamy Salted Caramel Ice Cream

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Creamy Salted Caramel Ice Cream
Creamy Salted Caramel Ice Cream

This Creamy Salted Caramel Ice Cream is so decadently delicious, especially during the dog days of summer!  (We love dog days, any time of the year, for that matter!).  Warming the cream before you add to the caramel will help reduce the ‘seizing’ of the liquid, but even if it does seize up on you, just keep stirring until it eventually dissolves, it will be just fine!   This is really amazing ice cream!  135% Loon Approved.

(Sorry, no interior shots of this one!  My photographer, The Loon, was detained and once I get going, I can’t be stopped…even for pictures.  I’ll make again and add them in, I promise!).

Creamy Salted Caramel Ice Cream

Creamy Salted Caramel Ice Cream

This Creamy Salted Caramel Ice Cream is so decadently divine. The caramel is just slightly bitter and balances perfectly with the sweet custard. And the finishing salt puts it over the top. Amazing!
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Course: Dessert
Cuisine: American
Keyword: Caramel, Homemade Ice Cream
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 6 people
Calories: 332kcal


  • 1 cup sugar
  • 2 1/4 cups heavy cream divided
  • 1 tsp finishing salt such as Maldon
  • 1/2 tsp pure vanilla extract
  • 1 cup whole milk
  • 1/4 cup pure maple syrup
  • 4 large eggs


  • Heat the sugar in a large heavy skillet over medium heat, stirring with a wooden spoon to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling skillet periodically so sugar melts evenly, until it is amber in color.
  • Meanwhile, warm 1 1/4 cup of the heavy cream.
  • Carefully pour the warmed cream into the melted sugar, and stir constantly until all of the caramel has dissolved.
  • Transfer to a bowl and stir in the salt and vanilla.
  • Cool to room temp.
  • Meanwhile, bring milk, remaining cup of cream, and the maple syrup to a boil in a small heavy saucepan, stirring occasionally.
  • Lightly whisk eggs in a medium bowl, then add half of the hot milk mixture in a slow stream, whisking constantly.
  • Pour back into saucepan and cook over medium heat, stirring constantly with a wooden spoon, until custard coats the back of the spoon, 4 - 5 minutes. (Don't let come to a boil, it should reach 170° F on an instant-read thermometer).
  • Pour custard through a fine-mesh sieve into a large bowl, then stir in cooled caramel.
  • Refrigerate the custard for 3 - 6 hours.
  • Freeze custard in ice cream maker (it will be soft), then transfer to an airtight container and place in freezer until firm, 3 - 4 hours, or overnight.


Calories: 332kcal
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