Salted Caramel Ice Cream – a delicious recipe with sugar, light corn syrup, cream, milk, egg yolks. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place 3/4 cup sugar and the corn syrup in a heavy-bottomed saucepan.
2
Do not stir.
3
Cook over medium-high heat to a dark caramel, swirling as it begins to brown to distribute the sugar.
4
Deglaze with the cream; then slowly add the milk.
5
The caramel will harden.
6
Bring to a boil, then simmer, stirring, just until the caramel has dissolved.
7
In a large bowl, whisk together the remaining sugar, yolks and fleur de sel.
8
Whisk a little caramel cream into the egg mixture to temper, pour the egg mixture into the remaining caramel cream and mix.
9
Strain the mixture through a fine-meshed sieve.
10
Cool completely, preferably overnight, then freeze in an ice-cream maker.
11
Serve with the caramel cakes and sprinkle both with fleur de sel.
990
kcal
Calories
72
g
Fat
50
g
Carbs
39
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 3/4 cup plus 1/2 cup sugar, 2 teaspoons light corn syrup, 2 cups cream, preferably organic, 2 cups whole milk, and more.
Yes, Salted Caramel Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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