I scream, you scream, we all scream for anything with salted caramel! Few desserts are as decadent as my homemade Salted Caramel Ice Cream. Making your own ice cream is much easier (and quicker) than you think and you don’t need to bother with trying to make the caramel from scratch, as your favorite store-bought brand of Fleur de Sel caramel sauce works perfectly! I love this straight from the ice cream maker - it has such an elegant texture but also maintains a soft, velvety consistency while in the freezer. You can serve this (with confidence!) completely solo for dessert, or it can also be paired with a fabulously rich Store-Bought Cake Made Fabulous!
Salted Caramel Ice Cream
Ingredients (makes 1 ½ quarts)
Heavy Cream – 3 cups
Dark Brown Sugar – ⅓cup, lightly packed
Vanilla – 2 teaspoons, pure extract
Fleur de Sel Caramel – 10 ounces, favorite store-bought brand
Fleur de Sel – ½ teaspoon
In a medium saucepan set over medium heat, add all of the ingredients. Stir until the sugar is dissolved.
Transfer to a bowl and cover with plastic wrap, pressing it directly onto the surface of the mixture. Chill the mixture in the refrigerator for at least 2 hours, or until very cold.
Once the mixture is chilled, add it to an ice cream maker and follow manufacturer’s directions.
Scoop out the ice cream into a freezer-proof container and freeze for 2 hours.