A rich, creamy ice cream with buttery caramel ribbons and a perfect hint of sea salt 😍
Prep time: 20 minutes
Cook time: 15 minutes
Total time: 4 hours (including freezing)
Yield: 6 servings
Ingredients:
2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
4 large egg yolks
1 teaspoon vanilla extract
1/2 teaspoon sea salt
For the salted caramel:
1 cup granulated sugar
6 tablespoons unsalted butter
1/2 cup heavy cream
1 teaspoon sea salt
Instructions:
1. In a saucepan, heat the milk and cream over medium heat until warm but not boiling.
2. In a bowl, whisk egg yolks and sugar until pale and thick.
3. Slowly pour the warm milk mixture into the yolks, whisking constantly.
4. Return mixture to the pan and cook over low heat, stirring until it thickens (do not boil).
5. Remove from heat, stir in vanilla and salt, then let cool completely.
6. For the caramel, melt sugar in a saucepan over medium heat until golden.
7. Stir in butter until melted, then slowly add cream (careful, it will bubble).
8. Mix in sea salt and let cool.
9. Churn the cooled ice cream base in an ice cream maker according to instructions.
10. Layer the churned ice cream with caramel in a container, swirling gently.
11. Freeze for at least 3–4 hours until firm.
Pro Tip:
For extra crunch, sprinkle crushed toffee or roasted pecans between the caramel layers before freezing
