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Salty Caramel Ice Cream

Salty Caramel Ice Cream
Adapted from Jeni's Splendid Ice Creams at Home
Makes about 1 quart

2 cups whole milk
1 tablespoon plus 1 teaspoon cornstarch
1 ½ ounces (3 tablespoons) cream cheese, softened
½ teaspoon fine sea salt
1 ¼ cups heavy cream
2 tablespoons light corn syrup
2/3 cup sugar
2 teaspoons vanilla

1. Mix about 2 tablespoons of the milk with the cornstarch in a small bowl; set aside.
2. In a medium bowl, whisk together cream cheese and salt until smooth; set aside.
3. Mix the heavy cream with the corn syrup in a measuring cup with a spout; set aside.
4. Fill a large bowl with ice and water to create an ice bath; set aside.
5. In a medium saucepan over medium high heat, spread an even layer of sugar over the bottom of the pan. Heat, without stirring, until there is a full layer of melted sugar on the bottom, but still some white unmelted sugar on the top. When the edges start to turn a golden color, gently pull it towards the unmelted sugar with a heatproof spatula to help melt the center. Continue pushing the sugar until it is all melted and evenly amber in color (like an old copper penny).
6. Remove from heat and gradually add the cream mixture to the pan. It will bubble up, so be careful! It’s extremely hot. Stir until well combined, then return pan to heat and add the milk. Bring mixture to a rolling boil and boil for 4 minutes. Remove from heat and gradually stir in cornstarch mixture.
7. Bring back to a boil and cook, stirring with a heatproof spatula, until slightly thickened, about 2 minute. Remove from heat and pour through a fine mesh strainer into cream cheese, whisking until smooth. Add vanilla extract and whisk until combined. Cover bowl with plastic wrap and place in the prepared ice bath. Let stand, adding more ice as needed, until well chilled, about 30 minutes.
8. Freeze in an ice cream maker according to manufacturer’s instructions.

Brought to you by The Busty Baker (
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