I've had a weakness for salted caramel ice cream ever since a trip to Brittany where, honestly, I ate it at completely questionable hours. Back home, I wanted to recapture that exact taste: a well-cooked caramel (not just sweet), a real touch of salted butter, and that little hint of fleur de sel that comes through at the end.
My recipe is one of the most classic, but it uses a crème anglaise. It's a bit more "technical" than instant ice cream, but it's what gives it that dense, creamy, crystal-free texture. The caramel is made separately and then incorporated into the hot base: this prevents lumps and preserves a lovely depth of flavor.
To stay true to the “salted caramel” spirit while remaining traditional, I just add two or three details that make all the difference: a hint of vanilla (discreet), a touch of fleur de sel when the base is still warm, and sometimes a tiny bit of lemon juice in the caramel to make it cleaner (it doesn't taste like lemon, it balances it).
From a nutritional standpoint, it's a treat, but at least you know exactly what's in it: eggs, milk, cream, sugar, and good butter. And if you have an ice cream maker, you can make ice cream from a professional ice cream parlor at home. It works without one too; you'll just need to stir it a little while it's freezing.
Salted caramel ice cream
4
people22
minutes31
minutes552
kcal53
minutesAn ice cream recipe with real salted carameland a touch of fleur de sel that really brings it to life. We start with a base of crème anglaise, then pour in homemade caramel for a dense and silky texture.
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Ingredients
120g of caster sugar
30 g of water
1 teaspoon of lemon juice (optional)
60g of semi-salted butter
200g of warm, full-fat liquid cream (30-35% fat) .
250g of whole milk
4 egg yolks
1 vanilla pod (or teaspoon of vanilla extract)
1/2 teaspoon of fleur de sel (adjust as needed)
Preparation steps
- Prepare the base: split the vanilla pod and scrape out the seeds. Pour the milk into a saucepan with the vanilla (seeds and pod). Heat until it just begins to simmer, then remove from the heat and let it infuse for 6 minutes.
- While the tea is steeping, prepare the caramel: in a light-bottomed saucepan, pour the sugar and water (and lemon juice if using). Cook over medium heat without stirring, just occasionally swirling the pan, until you obtain a deep amber color (this happens quite quickly towards the end).
- Remove from heat and add the semi-salted butter in pieces. Mix with a whisk (be careful of bubbles).
- With the pan off the heat, slowly pour in the hot cream in a thin stream, whisking constantly. Return to low heat for 30 to 60 seconds if needed to ensure a smooth consistency. You should obtain a very fluid caramel. Set aside.
- Whisk the egg yolks in a bowl. Remove the vanilla pod from the milk, then pour the hot milk in a thin stream over the yolks while whisking (you are tempering, so gently).
- Pour everything back into the saucepan. Cook over low heat, stirring constantly with a spatula, until the cream coats the spatula (approximately 82–84°C if you have a thermometer). Do not let it boil.
- Remove from heat and pour the caramel into the hot custard. Mix thoroughly. Add the fleur de sel, taste and adjust (do this little by little).
- Cool quickly: transfer to a clean container and place it in a cold water bath for 6 minutes, stirring occasionally. Then cover with cling film, pressing it directly onto the surface.
- Churn in an ice cream maker according to your machine's instructions (usually 18 to 25 minutes). Transfer to the freezer for 2 to 3 hours for a firmer texture.
- Without an ice cream maker: place in the freezer and stir vigorously every 30 minutes for 3 hours (about 6 stirs), then let it set.
📊 Nutritional Information
1 serving (approx. 155g)
| Nutrient | Value |
|---|---|
| Calories | 552 kcal |
| Proteins | 6.5g |
| Carbohydrates | 45.8g |
| including sugars | 44.7g |
| Lipids | 39.6g |
| including saturated fatty acids | 24.6g |
| Fibers | 0g |
| Sodium | 355mg |
| Vitamins | |
| Vitamin A | 29% AJR |
| Vitamin B2 | 18% AJR |
| Vitamin B12 | 22% AJR |
| Minerals | |
| Calcium | 12% AJR |
| Phosphorus | 18% AJR |
| Selenium | 22% AJR |
* RDA = Recommended Daily Allowance
📝 Notes
The final taste really depends on how the caramel is cooked: too light, it's just sweet; too dark, it becomes bitter. Aim for a deep amber color, and stop the cooking process immediately by adding the salted butter followed by the hot cream.
💡 Chef's Tips
To avoid caramel lumps, keep the cream piping hot when adding it. And if your custard has gotten a little too warm, blend it with an immersion blender for 15 seconds (or pass it through a fine-mesh sieve) before churning.
🔄 Variations
- For an even softer texture of ice cream in the freezer, add 1 tablespoon of invert sugar (or mild honey) to the hot base.
- For an "ice cream" effect, incorporate 30g of hard caramel pieces (or nougatine) just at the end of churning.
