salted butter caramel ice cream recipe

Salted butter caramel ice cream


  • 500ml whole milk
  • 250ml single cream
  • 300g golden caster sugar
  • 60g salted butter
  • egg yolks
  • 1 tsp vanilla extract
For the spun sugar
  • 100g golden caster sugar
To serve
  • Mini vanilla fudge pieces
  • Double cream


  1. To make the ice cream, in a saucepan gently heat the milk and cream until hot but not boiling.
  2. In another saucepan make the caramel. Add the caster sugar and heat without stirring until it turns into a golden caramel. Carefully add the salted butter and stir until smooth and glossy.
  3. Slowly add the hot milk mixture a little at a time, taking care when pouring as the mixture will bubble up. Stir and mix well until all the ingredients are well combined.
  4. In a bowl, whisk the egg yolks and slowly pour in the caramel mixture, stirring constantly. Return the mixture to the pan and gently heat until thickened enough to coat the back of a spoon. Once thickened, pass through a sieve into a bowl and leave to cool.
  5. Once cool, stir in the vanilla, pour the mixture into an ice cream machine and churn for 45-60 minutes. Transfer the ice cream to a suitable shallow container and put into the freezer to set more firmly.
  6. For the spun sugar, put the sugar into a pan and place on the stove to heat. Let the sugar melt gently without stirring until it turns to a dark caramel. Take off the heat and leave to cool slightly.
  7. Dip a spoon into the caramel and pull the sugar into thin hair like strands then shape creatively.
  8. To serve, scoop the ice cream into balls and serve in a dessert glass sprinkled with mini vanilla fudge. Pour over some cream and garnish with the spun sugar.

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