Salted Caramel Ice Cream

About a month ago we got a new toy for our stand mixer–an ice cream maker attachment! It’s been a lot of fun watching liquid magically whirl itself into a thick, refreshing treat.  We’ve already used it twice, first for our yummy Lemon Gelato and most recently for Salted Caramel Ice Cream.  I. Love. Caramel.

When I saw this recipe on Brown Eyed Baker I quickly pushed it ahead of all our other recipes in queue, this one had to be done right away! There’s nothing better than scooping yourself some ice cream, letting it sit for a few minutes until it’s reached the perfect soft state, then diving in on a warm spring day…er I mean cold and rainy Chicago day.

When we set out to tackle this recipe we contemplated using European Butter versus regular butter. First of all, where would one even find European Butter? And secondly, I didn’t want to spend a whole lot of money. As luck would have it I was at my regular, everyday grocery store and I saw it there…right smack dab next to all the other butters. And it wasn’t crazy expensive either. I think it was about $2.50 for 2 sticks. Score! Please don’t let European Butter scare you away!

The original recipe called for sea salt, but we used Fleur de Sel, which is basically the same thing. Fleur de Sel, was not as readily available as European Butter though. We ended up buying it online from Sur la Table. Definitely worth the investment. All in all, the ice cream turned out exactly as I dreamt it would. It was salty and sweet, it was creamy, and best of all it was uber caramely.

Note: Our caramel pieces seemed to dissolve into the ice cream. We were expecting them to be little crunchy pieces, but it didn’t work out that way. Oh well. But we just happened to have homemade Fleur de Sel Honey Caramels, so we decided to stick one of those in for a garnish. Don’t worry the Fleur de Sel Honey Caramels will post next week.

Here's what you'll need

Start with your mix-in: pour the sugar in an even layer into a heavy bottomed saucepan

Should look like this.

As the sugar dissolves you'll see that it quickly starts to caramelize. You're done when it looks like its about to burn

Drop in 3/4 teaspoon Fleur de Sel

Quickly pour this onto a baking sheet lined with a silicone baking mat

Quickly tilt the pan each and every which way, almost vertical, to spread out the caramel into a thin layer

Fill a large bowl with ice and some water and place another bowl on top for your ice bath

Pour the milk in the rest a mesh strainer on top

Now you're going to do the exact same caramelizing step all over again


In goes the butter and salt

But now the fun stuff! Whisk in the heavy cream next

And the rest of the milk

Whisk the yolks in a separate bowl

Add a small amount of the caramel mixture to the eggs to temper them

Whisk this together

Now pour back into the saucepan and return to heat until it thickens and reaches 160-170 degrees

After you've poured it through your mesh strainer put it back in your ice bath and add the vanilla

Whisk Whisk Whisk! Then you'll want to chill this for 8 hours or so

Now it's time to crack up the set caramel. A rolling pin is perfect for this!

Add that in

When you're ready, pour it into your ice cream maker

It's like magic

A scoop of heaven!



  1. Nati says

    It’s supposed to get pretty hot here on Friday, so I’ll definitely try this recipe! I love caramel… nom! Being from Germany, I have a little question though: What is European butter? I mean, I just use like… my normal butter, I guess? Of course, I googled it but let’s just say I don’t necessarily feel any brighter now. The only thing I suspect after my search is that it has a higher fat content and seems to be somewhat smoother than your regular American butter? Could you try and fill me in, please? Thank you! :)

      • Nati says

        Hello and sorry for my late reply :) Well, I made this ice cream last week and it was a huge success! I had some friends over and it was really hot, so we all craved something really cold. When I presented them with this ice cream, they were so impressed with it that they didn’t say a word the entire time they devoured it (not that they could have, with they’re mouths filled to the rim with caramelly awesomeness and all, but still, they’re pretty chatty usually, so that does say something.) In the end, it didn’t even last for 2 days, so I’ll definitely make it again! :) It really has this special something, maybe it’s the Fleur de Sel or… I don’t know, but it really is perfect! Thanks again for the recipe!

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