Dessert

Beth’s Salted Caramel Ice Cream Recipe | ENTERTAINING WITH BETH

Beth’s Salted Caramel Ice Cream Recipe | ENTERTAINING WITH BETH



Learn how to make salted caramel ice cream, a decadent ice cream flavor worth the time and effort!

SUBSCRIBE for more great recipes! http://bit.ly/BethsEntertaining
SUBSCRIBE to my gardening channel! http://bit.ly/InBethsGarden
VISIT MY WEBSITE FOR PRINTABLE RECIPES: http://bit.ly/EWBWebsite

FOR THE ZEROLL ICE CREAM SCOOP: http://bit.ly/2E9FCFH
FOR LANGUE DE CHAT COOKIES: http://bit.ly/2EOhxW2

SHOP MY FAVORITE KITCHEN PRODUCTS IN MY AMAZON SHOP! http://amzn.to/2jaXw5n (These links go to amazon where I am an affiliate partner)

SIGN UP FOR MY NEWSLETTER! http://bit.ly/2tktWg8

BETH’S SALTED CARAMEL ICE CREAM RECIPE
**CLICK HERE FOR PRINTABLE VERSION**http://bit.ly/2Ez1ZEx

Makes 1 quart

For Caramel:
1 1/3 cup (265 g) of sugar
1 cup (240 ml) heavy cream, slightly warm
1 tbsp butter (15 g)
2 tsp fleur de sel sea salt* (10 ml)

For Ice Cream Base:
6 egg yolks
2 tbsp (13 g) cornstarch
2 cups (480 ml) heavy cream
1 cup (240 ml) milk
2 tbsp (25 g) sugar
1 tsp (5 ml) fleur de sel salt

*Fleur de sel sea salt is much less “salty” than table salt. If you can’t find it, use Kosher salt (better flavor than table salt) very sparingly (start with 1/4 tsp (1.25ml) to taste until desired saltiness in caramel is achieved.

METHOD:
In a large saucepan, heat sugar on medium-high until it starts to melt and turn amber brown. Swirl the pan around the heat, being careful not to stir it, but allowing it to melt on its own.

Reduce heat to low, add 1 cup of heavy cream, it will boil up but then settle down as you whisk it until smooth. Add butter and sea salt. Transfer to a heat safe Pyrex pitcher and set aside.

In a large bowl whisk, together egg yolks with cornstarch until smooth. Set aside. In a large saucepan heat cream, milk and sugar until sugar dissolves.

Temper egg mixture by pouring a little of the warm cream/milk mixture into the eggs whisking all the while, adding a little at a time until everything is combined.

Transfer base mixture back to the sauce pot and heat on medium-high, stirring until thickened. It should coat the back of a spoon and reach at least 165F.

Then pour the cooked base through a sieve into a clean bowl. Stir in the caramel sauce until smooth. Refrigerate 2-4 hours until chilled. Process ice cream in an ice cream machine according to your machine’s operating instructions and freeze until firm.

Scoop ice cream into fancy glasses and serve with Langue de Chat cookies.

ABOUT THIS CHANNEL
Hi! I’m Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.

source

View Comments (31)

31 Comments

  1. Bryanna Moore

    February 22, 2018 at 3:07 am

    Salted Carmel and ice cream squeee you are amazing Beth

  2. Roro T

    February 22, 2018 at 3:07 am

    Dear Beth love your channel, I am wondering if you could make shrimp or mushroom risotto please. Have a lovely day❤️

  3. maria haroon

    February 22, 2018 at 3:07 am

    Hi beth. Can we make this without an icecream maker?

  4. bird271828

    February 22, 2018 at 3:07 am

    Beth, can you please send me a few scoops of your ice cream? 🙂

  5. adamabagina

    February 22, 2018 at 3:07 am

    This
    looks Amazing! It is basically your salted caramel pudding recipe that has been
    frozen right?

  6. Rita

    February 22, 2018 at 3:07 am

    Thank you for sharing the recipe, I enjoyed making the ice cream which is delicious.

  7. alengurl

    February 22, 2018 at 3:07 am

    Hi Beth! As always great recipe, quick question, have you ever tried Murray River salt? I was in Sydney 2 years ago and bought some on the way back home, ever since then I am addicted to this salt… in case you need the link. I think you will love it! https://www.amazon.com/gp/aw/d/B002XZF8R0/ref=pd_aw_sim_325_1?ie=UTF8&psc=1&refRID=BXXZAXVGD5XFMGV34CGR&dpPl=1&dpID=51ta4ULYtjL

  8. C F Wong

    February 22, 2018 at 3:07 am

    I cannot find heavy cream in my country,can I use whipping cream?

  9. ganokorn moody

    February 22, 2018 at 3:07 am

    Oh wow looks so yummy. Shame i don't have ice cream maker 🙁

  10. TheWTFQ

    February 22, 2018 at 3:07 am

    oh my god im so happy, since i tried making the salted caramel pudding its been my all time fav dessert, so this must be good! thanks

  11. Brbljiva

    February 22, 2018 at 3:07 am

    to bad i dont have ice cream machine. if i do i would make it right away.
    well great job Beth u made me wanna buy that machine haha 🙂

  12. rosebudfrodo26

    February 22, 2018 at 3:07 am

    I love love love salted caramel icecream… I wish I had an icecream maker

  13. traveledtexan

    February 22, 2018 at 3:07 am

    Where did you get the ice cream container?

  14. Sijoon Jang

    February 22, 2018 at 3:07 am

    Such a good idea to buy something for your partner (but secretly for yourself! HA XD).

  15. JabuJabule

    February 22, 2018 at 3:07 am

    Looks delicious as always!!

  16. Vincenzos Plate

    February 22, 2018 at 3:07 am

    Hello Beth how are u? Its my wife favorite too and yes very hard to find at the supermarket. Thanks for the recipe

  17. kareemah muhammad kaoje

    February 22, 2018 at 3:07 am

    beautiful

  18. Debbie Lynn

    February 22, 2018 at 3:07 am

    Mmmm, I bet that would be good on a slice of hot Apple Pie! (thanks for posting)

  19. Mars Violet

    February 22, 2018 at 3:07 am

    I'm lactose intolerant, can the cream in the caramel be replaced with coconut milk?

  20. Running On Coffee

    February 22, 2018 at 3:07 am

    Yum!!!

  21. Nicole Rauscher

    February 22, 2018 at 3:07 am

    Perfect, because the recipe in the Box is not complete…

  22. dagnyatl

    February 22, 2018 at 3:07 am

    On occasion I buy fresh milk from a farm who's antibiotic-free cows graze eating only grass and the milk is thick, healthy and divine to taste.  This summer my #1 "to do" is to make this recipe with that fresh milk.  I think it will be the best thing I've ever tasted.

  23. Pa V.

    February 22, 2018 at 3:07 am

    Beth, your recipes are always so personal and always looks so delicious!! I’ve always been curious about what happens to all the dishes that must stack up since I know you dedicate a day to filming several recipes 🙂

  24. Its a teen life

    February 22, 2018 at 3:07 am

    The ice cream looks amazing. So sad i dont have an ice cream machine but i made your salted caramel pudding cups and they turned out just perfect

  25. Remy Andersen

    February 22, 2018 at 3:07 am

    Those cookies look like actual cat tongues!!!

  26. Remy Andersen

    February 22, 2018 at 3:07 am

    Haha! I love your husband! That's basically my dad whenever he gets anything like that! Lol!

  27. Dina

    February 22, 2018 at 3:07 am

    looks so good, but I don't have an ice-cream machine. Is there any other way to do it ?

  28. Feel Your Meal

    February 22, 2018 at 3:07 am

    Looks super delicious!

  29. serene sojourner

    February 22, 2018 at 3:07 am

    salted caramel coffee syrup? Looks good anyway you make it

  30. Michaela Eitzen

    February 22, 2018 at 3:07 am

    Looks amazing! Can't wait to try this out!

  31. Ammu Parvathy

    February 22, 2018 at 3:07 am

    Hi Beth, it would be great if you can share the homemade version of Langue de chat cookies

Leave a Reply

Your email address will not be published. Required fields are marked *

Dessert

More in Dessert

Beth’s Chocolate Cream Pie Recipe (COLLAB WITH AMANDA FREDERICKSON!)

thecookerybookNovember 30, 2020

Homemade Cannoli Recipe – Laura Vitale – Laura in the Kitchen Episode 349

thecookerybookNovember 29, 2020

Nutella Souffle Recipe – Laura Vitale – Laura in the Kitchen Episode 535

thecookerybookNovember 25, 2020

Beth’s Creme Brûlée Cheesecake Recipe | ENTERTAINING WITH BETH

thecookerybookNovember 25, 2020

Homemade Flan Recipe – Laura Vitale – Laura in the Kitchen Episode 319

thecookerybookNovember 21, 2020

Beth’s Blood Orange Pound Cake Recipe | ENTERTAINING WITH BETH

thecookerybookNovember 20, 2020

Chocolate Raspberry Tart Recipe – Laura Vitale – Laura in the Kitchen Episode 317

thecookerybookNovember 17, 2020

Beth’s Blueberry Crumb Cake Recipe | ENTERTAINING WITH BETH

thecookerybookNovember 15, 2020

How to make Vanilla Sugar Cookies – Recipe by Laura Vitale – Laura in the Kitchen Ep 104

thecookerybookNovember 13, 2020