Salted Caramel Ice Cream

So you know how I love my new ice cream maker? Well, if you didn't, I do.  I've made blueberry pie ice cream and vanilla ice cream.  My favorite so far is this salted caramel ice cream recipe from  It's really good.  My parents were in town once after I'd made some and my dad kept on saying I needed to start selling it.  Yea, it's that awesome.   I think my dad even told my sister about it and said we needed to start selling it.  Hah!

The first time I made it the cream boiled over on my stove and made a huge mess, so watch it carefully! Don't leave even if you really have to go pee!  Also, the first time I made it I was really paranoid about the chunks of caramel that remained after adding the cream, but the second time I wasn't too worried and it turned out fine.  Espresso and Cream does not say when to add the vanilla, so I guessed.  Also, some of the directions were a little confusing, so these are my interpretations of the directions.

Salted Caramel Ice Cream

  • 1 c. whole milk
  • 1 tbs plus 1 tsp corn starch
  • 1 1/2 oz cream cheese, softened
  • 1/2 tsp fine sea salt
  • 1 1/4 c. heavy cream
  • 2 tbs light corn syrup
  • 2/3 c. sugar
  • 2 tsp vanilla extract

  1. In a ramekin or small bowl, mix 2 tbs. of milk with corn starch no longer lumpy.
  2. Whisk the cream cheese and salt in a medium bowl until smooth.
  3. In a measuring cup with a spout, mix the heavy cream with corn syrup.
  4. In a 4-quart saucepan over medium heat, melt the sugar until golden amber in color.
  5. Remove from heat and slowly whisk in the cream and corn syrup mixture a small amount at a time.  It will fizzle and pop.  Don't be alarmed, but also don't get any hot splatter on you!  Keep adding a little cream at a time until smooth-ish.  Don't beat yourself up if you have some chunks, like I did.  It will melt together in the next step.
  6. Return the pan to medium-high heat and add in the 1 c. milk less the 2 tbs from step number 1.
  7. Bring to a rolling boil for 4 minutes.  Remove from heat and gradually mix in the cornstarch slurry and salted cream cheese 
  8. Bring back to a boil over medium and cook, stirring with a heatproof spatula until slightly thickened, about 1 minute.  Remove from heat.  If any caramel flecks or cream cheese lumps remain, pour mixture through fine mesh sieve.
  9. Add vanilla and stir to combine.
  10. Transfer mixture to a bowl, cover and refrigerate until completely cold, preferably overnight.
  11. Pout into an electric ice cream maker and freeze according to manufacturer's instructions.
  12. Transfer to a sealable container and store in the freezer until firm, about 1-2 hours.


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