SaltedCaramel Ice Cream

It may be the end of summer, but it is always time for ice cream!

This simple vanilla-bean ice cream is paired up with our homemade salted caramel. The ribbons of caramel shine beautifully next to the flecks of vanilla bean.

Served with our Salted Caramel Apple Pie, it is just perfection!


Salted Caramel Vanilla-Bean Ice Cream
Prep time: 
Total time: 
Yields: 10
  • 1 tbsp salted caramel, plus ¼ - ½ cup for finishing
  • 1 cup whole milk
  • ¾ cup granulated sugar
  • pinch of salt
  • 2 cups heavy cream
  • 1 tbsp vanilla bean paste, or 1 tbsp vanilla extract, or 1 vanilla bean pod seeded/scraped
  1. In a medium bowl, use a band mixer on low speed or which to combine the milk, sugar, salt, and 1 tbsp salted caramel until the sugar is dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate 1 to 2 hours, or overnight.
  2. Freeze in ice cream maker per ice cream maker instructions (it will still be quite soft).
  3. Once ice cream has come to a soft creamy texture, while machine is still running, drizzle the ¼ - ½ cup of salted caramel. Immediately turn off ice cream maker and transfer to an airtight container. Freeze for about 2 hours for a firmer consistency.
  4. Makes about 5 cups (ten ½ cup servings).
If using a vanilla bean pod rub the scraped vanilla bean seeds together with sugar before adding to the milk. This helps release the vanilla essence!