Caramel Ice Cream
Salted Caramel Ice Cream with pecans and chocolate caramel candy is a rich and creamy buttery homemade ice cream you won’t be able to resist! This sweet and salty small batch ice cream makes 1 pint.
One thing I’m notorious for when I travel is seeking out local homemade ice cream from that area.
Whether it’s vacation, a day trip, or just a visit to a new part of town, I usually stop for ice cream.
And sometimes when it’s so good, I feel inspired to make something similar at home, which is how this Caramel Ice Cream came to be.
I got a scoop of caramel pecan turtle ice cream, which was vanilla ice cream with a caramel swirl, pecans, and little chocolate candies filled with caramel that were shaped like turtles.
After I took a bite, I knew I wanted to make salted caramel ice cream at home.
However, nothing annoys me more than vanilla ice cream with caramel sauce swirled in. Where’s the creativity?!
That’s why I took my vanilla bean ice cream and made homemade caramel in the ice cream base itself and not just a swirl.
It’s rich and creamy with a buttery caramel flavor. Then I added chopped pecans and Rolo candies for texture.
I wanted to buy the actual turtle-shaped candies, but they’re rather pricey for homemade ice cream.
Why You’ll Love This Caramel Ice Cream Recipe
- Caramel in the ice cream base! – This isn’t vanilla ice cream with caramel swirl. You make caramel for the actual base.
- Makes 1 pint! – As much as I love ice cream, I’m the only one eating it at home unless I have visitors. That’s why I make small batch ice cream.
- Pairs well with other desserts! – Imagine serving a scoop of caramel ice cream on top of mini apple pies. Heavenly!
Ingredients For Caramel Ice Cream
Here’s what you need to make your homemade ice cream with caramel:
- Sugar: Used to make the homemade caramel plus sugar lowers the freezing point, which means your ice cream will remain semi-soft and scoopable instead of hard and icy
- Heavy whipping cream: Fat is your friend! Not only does it create the creamy, smooth texture you expect, fat carries flavor better and freezes better with minimal ice crystals.
- Whole milk: Because using all heavy cream would make the ice cream too rich, you’ll want to balance it with whole milk. Please do not use low fat or skim milk or you’ll end up with an icier, lackluster product.
- Salt: Ensures your ice cream isn’t bland
- Egg yolks: Yolks are needed to make your custard base creamy. When you’re done, check out what to do with egg whites.
- Vanilla extract: Really enhances the caramel flavor
- Chopped pecans and Rolo candies: Adds texture to the ice cream
Which ice cream maker should I buy?
Although an ice cream machine isn’t technically necessary, it does make your life much easier. I own this 1.5 quart ice cream maker.
Although you can buy smaller models, I like having the option to scale up. You never know when you might need to make a quart for a peanut butter ice cream cake or for a family party.
How To Make Caramel Ice Cream
Here’s how to make the best caramel ice cream:
- Melt the sugar until it turns a light amber color.
- Whisk in half the heavy cream very carefully as it’ll splatter a bit.
- Add milk and salt then bring to a boil.
- Temper the egg yolks by whisking in some of the warm milk mixture then add it all back to the saucepan.
- Cook until mixture thickens, whisking often so you don’t curdle the egg.
- Strain custard then whisk in remaining cream and vanilla.
- Refrigerate until cold.
- Churn according to your machine’s directions. During the last few minutes of freezing, stir in the pecans and Rolo.
- Freeze for at least 4 hours or overnight.
Freeze homemade ice cream for up to 1 month.
What To Serve With Caramel Ice Cream
Serve your salted caramel ice cream on top of some desserts for two such as:
More Small Batch Ice Cream Recipes
If you enjoyed this salted caramel ice cream recipe, check out these other ice cream recipes:
Caramel Ice Cream
Salted Caramel Ice Cream with pecans and chocolate caramel candy is a rich and creamy buttery homemade ice cream you won’t be able to resist! This sweet and salty small batch ice cream makes 1 pint.
Ingredients
- 1/3 cup granulated sugar
- 1 cup heavy whipping cream (do not substitute), room temperature
- 1/4 teaspoon sea salt (can also use kosher)
- 1/2 cup whole milk (do not substitute low fat or skim), room temperature
- 2 egg yolks, room temperature
- 1/2 teaspoon vanilla extract
- 1/3 cup toasted chopped pecans
- 1/3 cup Rolo chocolate caramel candies, unwrapped and chopped finely
Instructions
- Before starting the caramel, ensure there are no distractions in the kitchen and that there is a clear path to a sink with cold water. Caramel can be dangerous, so it needs your undivided attention.
In a wide heavy large saucepan, heat the sugar. Do not stir until the middle starts to turn brown and the edges are still white. Use a heatproof spatula to bring the white edges to the center. Continue stirring and pushing around until the sugar just turns a light amber color (it'll keep cooking and get darker quickly). - Remove from the heat and very carefully pour in 1/4 cup room temperature heavy cream (it's important that it's not cold). It will spit so be careful. Pour in another 1/4 cup cream and sea salt. If it hardens, put back over the heat and keep stirring until it's smooth again.
- Return the pan to the heat. Whisk in the milk then warm up the mixture.
- In a small bowl, whisk together the yolks until lightly beaten. Whisk in
some of the warm milk mixture then pour it all back into the saucepan. - Bring the custard mixture to a boil, whisking often, until thickened.
- Remove from the heat and pour through a mesh strainer into a large bowl sitting in an ice bath. Whisk in the remaining 1/2 cup heavy cream and vanilla extract.
- Cool in the ice bath until room temperature then remove from the bath and refrigerate for at least 1 hour or until cold.
- Churn in your ice cream maker according to the manufacturer's instructions. During the last few minutes of churning, stir in the pecans and Rolo.
- Transfer to an airtight container and freeze until firm, roughly 4 hours
or overnight. Homemade ice cream will last up to 1 month when frozen properly.
Notes
- Enjoyed this recipe? Check out Vanilla Bean Ice Cream, Peanut Butter Ice Cream, and German Chocolate Ice Cream.
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I bought the book a week ago and was between this caramel and a lemon, and ended making a limoncello ice cream. I know exactly what my next flavor will be!
Freaking awesome ice cream Carla. Simply freaking awesome.
Oh boy, this looks awesome. I so want!
This ice cream, omgeeeeeeeeeee
I just made salted caramel ice cream myself and it’s so good-I can only imagine how much better this is!
That ice cream looks amazing! Caramel and rolos, what a fantastic combo!!
I’ve had Jeni’s caramel and it is intense! It took be a few days to get through that pint of ice cream and generally I can go through a pint in a sitting! So for that reason, I need your ice cream in my life.
Oh man this caramel ice cream sounds wonderful! I need this in my life :)
You had me at caramel! Yum!!
i have never commented on any blog and this is my first time bc i wanted to thank you for giving this superb ice cream recipe …have made it tons of times and best thing is it has no leftover egg whites!
Happy to hear you enjoyed the ice cream!
i dont put in rolos…my add ins are praline, nuts coated in praline and caramel sauce…have to give your recipe 10 stars!