Salted Caramel Ice Cream – The creamiest ice cream you will ever have! Made with homemade caramel, this custard-based ice cream is super decadent and rich and worth every single calorie.
I am struggling to start this post today. Today marks the One-Year Anniversary of the blog so I thought I’d have tons of grateful and emotional things to say. But I don’t even know where to begin!
I started this blog again to tap into my passion for food and it’s taken me on an incredible journey. I’ve challenged myself with new recipes (this one being the most challenging, by far!), embraced new flavors (this one being the most surprising), and learned how to time-manage like a BOSS. It’s not easy feat to bring y’all these recipes each week AND balance my day job. But I love it (and I love you all!) so it’s completely worth it.
And on that same note, I want to make sure I thank my husband. With all my extra time spent on running this blog, he’s helped manage the rest of our lives (including the laundry! what a saint!) and has never complained when I had to spend a weekend here and there cooking, shooting, and editing. Nor has he complained about being my number-one taste-tester and sacrificing his body for my treats. I could not have kept this blog up without you, love!
Okay, now on to the recipe!
It only feels fitting to share the recipe that jump-started my passion for cooking and baking again, and, eventually, this blog. It’s another salted caramel recipe, so please forgive me for posting two in one week. And also forgive me for the one I post next week. I’m on a caramel kick and cannot be stopped!
Say hello to the creamiest ice cream you will EVER have. I’m serious…if I took it out of the freezer right this second, I could still easily make a thumbprint into the ice cream. It is reeeeally soft.
Take a look at this Salted Caramel Ice Cream!
I was in a rut for the last couple years – slammed with work and never making time to cook anything meaningful. But then we moved into a new home with my perfect kitchen and it inspired me to get back to it.
One thing that I wanted to work on was my ice cream-making skills. I tried making ice cream when I was younger, but it turned into an icy mess that was NOT worth all the effort. I abandoned the thought of ever making my own ice cream again. Why bother when Ben & Jerry’s is basically tapping into my wildest ice cream dreams and creating some of the best combinations of flavors that I’ve ever had?
But with a new ice cream machine that we received as a wedding gift, I thought “Hey, what do I have to lose? Let’s give this another shot!”
One of my coworkers was raving about the David Lebovitz Salted Caramel Ice Cream recipe so I decided to give that one a try. There were more than a few steps but they all seemed extremely doable, which made the process much less intimidating.
The ice cream turned out incredibly well. So super creamy, like gelato, with flavor that was unimaginable. This is what I get when I mix burnt sugar, cream, and butter. I was speechless. I couldn’t believe it was something I made!
And it was super easy to follow the steps. If you can read instructions and stir things, you can handle this recipe, without a doubt.
Once again, here is a recipe that requires an ice cream machine. But as I said in this sorbet post, I’ve gotten so many uses from this ice cream machine. And it’s the easiest and best way to get the creamiest ice cream that you can imagine. Maybe one day I’ll try out a no-churn recipe, but for now, this is all I know, people.
If this is the first time you’re making (1) caramel and/or (2) ice cream, here are a little tips to help you through this new process;
- Caramel can quickly go from liquid gold to a burnt mess. So keep stirring constantly throughout the process and remove from heat immediately after it gets to an amber brown color.
- Make sure that you’ve read the instructions for your ice cream machine before beginning the process. My machine requires me to freeze the bowl for 8 hours before use so I’d hate for you to go through the whole process and then have to wait overnight because you missed a crucial step.
- This ice cream is actually a custard because it’s made with cream AND egg yolks. The eggs yolks need to be cooked to thicken them up. Because the mixture is warmed up, we need to quickly cool it down to (1) keep it from cooking and getting too thick and (2) to get the chilling process started. We cannot add a warm mixture to the ice cream machine or it will never freeze. This is the reason behind the funny setup in Step 1 of the recipe.
Alright people. Before I lead into the recipe, I wanted to thank you for being a reader of this blog. Whether you’ve been a reader from the beginning (Hi Mom!) or this is the first time visiting, I am extremely thankful for you!
To show my appreciation, I am hosting my first giveaway! Check out this killer blender from Braun! You could win this!
You can enter the giveaway by completing one of the items in the raffle below (or do all 4!). A winner will be selected next week. Raffle is only open to U.S. Residents. Good luck!
a Rafflecopter giveaway
Here are all the kitchen tools and serveware that I used in today’s recipe. For each item sold below, I make a small commission. I only recommend items that I own and love so you can trust that each recommendation is tried and true. Thank you for supporting CPA!
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