Ingredients
Scale
- For the Caramel Sauce:
- 1 cup (200g) granulated sugar
- 1/4 cup (60ml) water
- 1/2 cup (120ml) heavy cream, warmed
- 4 tablespoons (56g) unsalted butter, cut into pieces
- 1/2 teaspoon sea salt (or more, to taste)
- For the Ice Cream Base (Custard Method):
- 2 cups (480ml) heavy cream
- 1 cup (240ml) whole milk
- 3/4 cup (150g) granulated sugar
- 5 large egg yolks
- 1 teaspoon vanilla extract
- For the Ice Cream Base (No-Churn Method):
- 2 cups (480ml) heavy cream, cold
- 1 (14-ounce) can sweetened condensed milk, cold
- 1 teaspoon vanilla extract
Instructions
- Make the Caramel Sauce: In a medium, heavy-bottomed saucepan, combine the 1 cup of sugar and 1/4 cup of water. Heat over medium heat without stirring until the sugar dissolves and the mixture turns an amber color (about 8-10 minutes).
- Carefully pour the warmed heavy cream into the caramel (it will bubble vigorously). Whisk until smooth. Remove from heat and whisk in the butter and salt until fully incorporated. Set aside to cool completely.
- Custard Method (Churning): Whisk the 3/4 cup sugar and egg yolks in a bowl. Heat the heavy cream and milk in a saucepan until steaming (do not boil). Slowly temper the hot milk mixture into the egg mixture while whisking constantly.
- Return the entire mixture to the saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon, until the custard coats the back of the spoon (about 170°F/77°C). Do not let it boil.
- Strain the custard into a clean bowl, stir in the vanilla, and chill completely (at least 4 hours, preferably overnight). Once chilled, churn according to your ice cream maker’s instructions.
- No-Churn Method: In a large bowl, whip the 2 cups of cold heavy cream until stiff peaks form. In a separate bowl, whisk together the condensed milk and vanilla extract. Gently fold the condensed milk mixture into the whipped cream until just combined.
- Assembly (Both Methods): Once the ice cream base is churned (or the no-churn base is mixed), layer it into a freezer-safe container, alternating layers of the ice cream base with swirls of the cooled caramel sauce. Use a knife to gently swirl the layers together for a marbled effect.
- Freeze for at least 6 hours, or until firm. Let stand at room temperature for 5-10 minutes before scooping.
Notes
- For extra texture, reserve 1/4 cup of the caramel sauce to drizzle over individual scoops just before serving.
- If using the custard method, make sure the base is thoroughly chilled before churning, or it will not freeze properly.
- If you prefer a saltier flavor, increase the salt in the caramel sauce to a full teaspoon.
- Prep Time: PT25M
- Cook Time: PT15M
- Category: Ice Cream
- Method: Churning or No-Churn
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 350
- Sugar: 35g
- Sodium: 120mg
- Fat: 22g
- Saturated Fat: 14g
- Protein: 5g
- Cholesterol: 85mg