Salted Caramel Ice Cream

Salted Caramel Ice Cream Recipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
It is hard to beat the sweet and salty flavor of this indulgent yet lightened ice cream.


10 servings

Recipe from

Cooking Light

Nutritional Information

Calories 241
Fat 7.9 g
Satfat 4.5 g
Monofat 2.5 g
Polyfat 0.5 g
Protein 4.7 g
Carbohydrate 39 g
Fiber 0.0 g
Cholesterol 99 mg
Iron 0.9 mg
Sodium 370 mg
Calcium 173 mg


3 1/2 cups 2% reduced-fat milk
3 large egg yolks
1 1/4 cups packed brown sugar
1/4 cup heavy cream
1 tablespoon butter
1/2 teaspoon sea salt
1/2 teaspoon flake salt


1. Place milk in a medium saucepan over medium-high heat. Heat to 180° or until tiny bubbles form around edge of pan (do not boil). Place egg yolks in a large bowl; stir with a whisk. Gradually add half of hot milk to yolks, stirring constantly. Return yolk mixture to pan.

2. Combine sugar, cream, and butter in a large saucepan over medium heat; bring to a boil, stirring until sugar melts. Cook 3 minutes without stirring. Remove from heat; stir in sea salt. Gradually add caramel mixture to yolk mixture, stirring constantly. Return pan to low heat; cook until a thermometer registers 160°. Place pan in a large ice-filled bowl until completely cooled, stirring occasionally. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Drain ice water from freezer bucket; repack with salt and ice. Cover with kitchen towels, and let stand 1 hour or until firm. Scoop about 1/2 cup ice cream into each of 10 dishes; sprinkle evenly with flake salt.

Julianna Grimes,

Cooking Light

May 2010
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