Salted Caramel Ice Cream

Enjoy a refreshing and flavorful No Churn Salted Caramel Ice Cream with swirls of caramel in the ice cream. Just a few ingredients for a luscious creamy salted caramel ice cream.

Course Dessert

Cuisine American

Keyword homemade salted caramel ice cream, salted caramel homemade ice cream, salted caramel ice cream

Prep Time 20

Cook Time 10

freezer time 6

Total Time 6 30

Servings servings

Calories 574kcal

Author Eileen Murphy Kelly

Equipment

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Stainless Steel Mixing Bowls
Loaf Pan
Hand Mixer
Medium Saucepan
double boiler
can opener

Ingredients

4 large eggs
1 (14) ounce can, sweetened condensed milk
¼ teaspoon sea salt
1 teaspoon vanilla bean paste note 2
½ cup salted caramel sauce note 3
2 cups heavy cream

Instructions

In a large mixing bowl, add 4 large eggs and 1 (14) ounce can, sweetened condensed milk whisk together until combined.
Place the mixing bowl over the top of a double boiler filled with hot water, over medium-high heat. Whisk the egg mixture over the heat until it thins out, steams, and becomes bubbly on top, about 10 minutes.
Remove the bowl from the heat. Add ¼ teaspoon sea salt and 1 teaspoon vanilla bean paste to the bowl.
Use a hand mixer with beaters attached and blend the egg mixture until it slightly thickens, becoming lighter and foamier for about 7 minutes.
Fold in ¼ cup of ½ cup salted caramel sauce into the egg mixture until combined. Set aside.
In a separate, larger mixing bowl, add 2 cups heavy cream Whip on high speed with a hand mixer using beaters attached until the cream has stiff peaks.
Pour the whipped egg mixture on top of the whipped heavy cream and fold together until no streaks remain and the two are completely incorporated.
Pour into a loaf pan and top by drizzling the rest of the caramel sauce.
Freeze for at least 6 hours or overnight.
Scoop with an ice cream scoop to serve and top with more caramel sauce if desired, and enjoy.

Notes

Check the Expert Tips and FAQs above for important tips and questions to help make a delicious recipe.

Note 1: This recipe makes 1 quart of ice cream.

Note 2: Vanilla bean pasta adds a lovely flavor of vanilla bean and I highly recommend using it for this recipe. If not available, pure vanilla can be used.

Note 3: Store-made salted caramel sauce can be used.

Storage - Store the ice cream in an airtight container or covered in plastic wrap in the freezer for up to three months.

Recipes written by Everyday Eileen are for information purposes. Eileen Kelly is not a registered dietician or nutritionist. Any nutritional data we provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes.

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