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!
Recipe by Bake 2 The Future at