Salted Butter Caramel Ice Cream recipe
When I was finalizing the recipes in The Perfect Scoop, I wrote too many recipes and needed to make room for all the other stuff that goes into a cookbook. Although I did include a favorite recipe for Pear Caramel Ice Cream, which gets its smooth richness from caramelized pears, I decided since my first book had a great recipe for Caramel Ice Cream (that book was re-released as Ready for Dessert), I figured that recipe would suffice for caramel ice cream fans.
Then came along salted butter caramel, which back then, raised a few eyebrows. “Salt…in ice cream?” I heard more than once.
So today I’m re-presenting my very own recipe for Salted Butter Caramel Ice Cream. I posted this about a decade ago, but I wanted to revisit it since so many people told me this was their favorite ice cream of all time. In this newer version I’ve reduced the sugar, which helps the ice cream firm up in the freezer, and made a few other tweaks.
It’s not difficult to make good caramel but the secret is to cook it far enough so it’s slightly burnt. Otherwise it just tastes like syrupy sugar and won’t have the same rich caramel flavor in the finished ice cream. If you’ve never caramelized sugar, there are complete guidelines for caramelizing sugar at my post Making the Perfect Caramel which you may want to read before you get started. Once you’ve made a few and get the hang of it, it’s pretty easy.
You want to take the sugar right to the edge of darkness, then stop it there with the addition of a few cubes of salted butter. It’ll melt into a buttery caramel that’s so irresistible, you’ll be tempted to stick your finger in for a taste. But please don’t…it’s extremely hot. You’ll just have to wait. But I assure you, it’ll be worth it.
If you don’t have an ice cream maker, check out Making Ice Cream Without a Machine.