Salted Caramel Ice Cream

I have never gone wrong with a dessert recipe from Cooking Light, and this is no exception! My church had an ice cream contest last weekend, and since my husband and I love Talenti Sea Salt Caramel gelato, decided to give this recipe a go. I had half and half in the fridge, so used that in place of the milk and heavy cream (didn't seem to affect the calories, not sure about the fat content). I used the full amount of salt (1tsp.) in the caramel, but used kosher salt as I had that on hand. I used my Cuisinart countertop ice cream maker, and at the very end of the churning added in 12 quartered Dove sea salt caramel & dark chocolate promises. Yum! The texture was creamy, the flavor outstanding, and it won the prize for best ice cream over full fat ice creams. This recipe is a keeper.

Wonderful! I was looking for a good ice cream recipe to try in my new little ice cream maker. Made a half batch of this one because the machine only holds three cups. It does not taste at all lightened. The original sodium content was too high for a dessert in my opinion, so I reduced the salt in the recipe by half (couldn't leave it out because homemade caramel needs a little salt to taste right) and left it without the flaked salt on top. Still, really great caramel flavor, better than store bought.

Very good, creamy and easy to make. The texture was perfect for a light ice cream. Definately will make again.

I loved this and I don't have an ice cream maker! I poured the finished product into a rectangular casserole dish, popped it into the freezer, and stirred it every 30 minutes for the first hour, then let it set. Awesome!

We have made this two years in a row for our annual Memorial Day party. Everyone loves it and it goes very quickly. We always make two kinds and this one disappears first. People are looking forward to it again this year!

What size of ice cream freezer?

This was really delicious and approved by the whole family. Some added pecans, some added a little chocolate, some added both. We are really looking forward to the leftovers tonight!

While the texture was what you'd expect from a "light" ice cream, the flavor was wonderful - a deep, rich caramel. We'll definitely make this again!

Excellent! Served to company and everyone raved.

Oh, ya...this one is a winner! Excellent, deep caramel flavor. It's almost like eating caramel corn. Made it for a birthday party and EVERYONE loved it. Will make it again and again!

My family and I just recently got an ice cream maker and we have tried several recipes since then including: strawberry, chocolate cherry sorbet and graham cracker. Although they were all pretty amazing this was the first we tried and it is still our favorite! The combination between the sweet and salty is hard to beat and we love the fact that it is lower cal. I also made little swirly caramel pieces as decoration. Make this ASAP it's incredible.

Top notch! I love the salty-sweet, rich flavor of this ice cream.

This was delicious! It had a really rich, almost nutty flavor that was outstanding. My only complaint was that the directions seemed confusing. It tells you to add in half of the milk, but it isn't clear when to add the other half (when you return the yolk mixture to the pan?). We have an electric ice cream maker, so we weren't sure whether we needed the bucket with ice at all or just in the first step. But overall, it turned out great, and we'll definitely make it again!

We loved this, too. If you want something with exactly the same texture as full-fat ice cream, look elsewhere. But if you want a delicious frozen dessert, this is the one. About the question below from Allison: first, all of the milk gets heated. The half of it gets gradually added to the egg yolks. Then that mixture gets returned so that all of the milk is back together to be brought up to 160.