Ingredients
Scale
- 1 cup (200g) granulated sugar (for caramel)
- 1/2 cup (120ml) heavy cream (warm, for caramel)
- 6 tablespoons (85g) unsalted butter, cut into pieces (for caramel)
- 1 teaspoon flaky sea salt (plus extra for topping)
- 2 cups (480ml) heavy whipping cream (cold, for base)
- 1 (14-ounce) can sweetened condensed milk (cold, for base)
- 1 teaspoon vanilla extract
Instructions
- Make the Caramel: In a medium, heavy-bottomed saucepan, melt the granulated sugar over medium heat without stirring. Allow it to dissolve completely and turn a deep amber color (about 8-10 minutes). Watch carefully to prevent burning.
- Remove the pan from the heat. Carefully whisk in the warm heavy cream (it will bubble vigorously). Whisk until smooth.
- Whisk in the butter pieces one at a time until fully incorporated. Stir in 1 teaspoon of flaky sea salt. Let the caramel cool completely to room temperature (about 30-45 minutes).
- For Churned Ice Cream: In a large bowl, whisk together the cold heavy whipping cream, cold sweetened condensed milk, and vanilla extract until stiff peaks form (about 3-5 minutes with an electric mixer).
- Gently fold about 3/4 cup of the cooled salted caramel sauce into the whipped cream mixture until just marbled.
- Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions (usually 20-30 minutes) until it reaches a soft-serve consistency.
- Transfer to an airtight container, drizzle with a little extra caramel sauce, and sprinkle with flaky sea salt. Freeze for at least 4 hours to firm up.
- For No-Churn Ice Cream: Whisk together the cold heavy whipping cream, cold sweetened condensed milk, and vanilla extract until stiff peaks form.
- Gently fold in the cooled salted caramel sauce until lightly marbled (do not overmix).
- Pour the mixture into a loaf pan or freezer-safe container. Cover tightly with plastic wrap pressed directly onto the surface, then foil. Freeze for a minimum of 6 hours, or until firm.
Notes
- For the best flavor, use high-quality sea salt, such as Maldon, for finishing.
- If the caramel seizes when adding the cream, return it to very low heat and whisk gently until smooth again.
- Store leftovers tightly sealed to prevent ice crystals from forming.
- Prep Time: PT20M
- Cook Time: PT15M
- Category: Frozen Desserts
- Method: Churned or No-Churn
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 380
- Sugar: 35g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 14g
- Carbohydrates: 38g
- Fiber: 0g
- Protein: 5g