Equipment
- 1 stand mixer or hand mixer
- 1 large bowl
- 1 medium bowl
- 1 sieve
Ingredients
Homemade Salted Caramel Sauce
- 200 grams granulated sugar
- 60 mL water
- 85 grams salted butter , softened
- 120 mL heavy cream
- 1/2 tsp fine sea salt
- 1 tsp vanilla extract, or vanilla bean paste
Ice Cream
- 480 mL heavy whipping cream, cold
- 396 grams sweetened condensed milk
- tiny pinch fine sea salt
- 1 Tbsp vanilla bean paste
- 120 mL espresso , chilled *see notes
- 1/2 cup salted caramel sauce, roughly...
Method
Homemade Salted Caramel Sauce
- Place the sugar and water in a medium size heavy bottom sauce pan. Swirl the pan until the sugar is immersed in water. Place the saucepan over medium heat and allow the sugar to fully dissolve in the water, gently swirling the pan every minute or so.200 grams granulated sugar, 60 mL water
- Bring the sugar and water to a simmer and lower the heat to medium-low. If you're seeing any crystallizing on the edge of the pan, place the lid on the pan OR brush them down with a wet pastry brush.
- Allow the mixture to simmer until the color begins to darken to an amber color, this should take about 10 minutes. Make sure to remove the lid and check the color at least every minute.
- You can gently swirl the pan every couple of minutes but DO NOT STIR IT WITH ANYTHING. If there are crystalized pieces of sugar on the sides of the pan, the steam running down from the lid should dissolve them but if it doesn’t, you can use a wet pastry brush wet to brush them away or just leave them there and don't mix them into the caramel at the end.
- Once the sugar is an amber color, remove it from the heat and stir in the butter until it's completely combined.85 grams salted butter softened
- Carefully pour in the heavy whipping cream while stirring constantly but don't be aggressive with the edge of the pot. If there are harder chunks stuck to the pan, leave them there.120 mL heavy cream
- Pour the caramel sauce in a heat proof jar and stir in the salt and vanilla .1/2 tsp fine sea salt, 1 tsp vanilla extract or vanilla bean paste
Ice Cream
- Place the heavy whipping cream in the bowl of a stand mixer (or a large bowl with an electric mixer) and beat it at medium speed until it starts to thicken (so it doesn't splash). Increase the speed to high and beat just until it forms stiff peaks.480 mL heavy whipping cream cold
- Add the sweetened condensed milk, vanilla bean paste and salt and beat again just until it's fully combined.396 grams sweetened condensed milk, tiny pinch fine sea salt, 1 Tbsp vanilla bean paste
- Remove half of the ice cream to another bowl and gently stir in the chilled espresso. This ice cream will be more runny than the vanilla half.120 mL espresso chilled *see notes
- Place globs of the vanilla ice cream into a two quart freezer safe container or an (8x3 baking pan or a 9x5 loaf pan) and then pour in half of the coffee ice cream around the vanilla. Drizzle a generous amount of chilled caramel sauce and then use a knife to swirl it around.1/2 cup salted caramel sauce roughly...
- Repeat with the next layer and cover the pan with a lid, plastic wrap or foil and place it in the freezer for at least 8 hours or overnight.
Nutrition
Calories: 437kcalCarbohydrates: 35gProtein: 5gFat: 32gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 100mgSodium: 206mgPotassium: 229mgSugar: 35gVitamin A: 1226IUVitamin C: 1mgCalcium: 161mgIron: 0.2mg