Salted Caramel Ice Cream

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ellegeevee 0

"Started out as an experiment for a basic vanilla ice cream that wouldn't be too sweet or well, vanilla. Heating the brown sugar in the cream resulted in a deep, rich flavor of caramel, with just the right amount of vanilla. The honey and salt provide the delicate balance between salty and sweet that makes this truly exceptional homemade ice cream. Enjoy!"
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6 servings yields 1.5 quarts
Serving size has been adjusted!

Original recipe yields 6 servings



  • Prep

  • Cook

  1. In small sauce pan, heat heavy cream, brown sugar, vanilla, and honey until it is warm. Adjust vanilla and salt as needed. Continue to heat until warm, 110 degrees, but DO NOT BOIL.
  2. In a separate bowl, lightly beat eggs.
  3. Once cream mixture is warm, slowly drizzle into eggs while constantly beating. You want to temper the eggs, not scramble them. Once all of the cream mixture is added, mix well. Add 1 cup of half and half. Stir to combine.
  4. Cover and refrigerate until cool.
  5. Add to ice cream machine and make as directed.