Homemade Salted Caramel Ice Cream

July 22, 2022

This article was written for Annabel & Grace, which is now part of Rest Less.

Homemade Salted Caramel Ice Cream

Recipe by Jane Saunders of Little Snaps, tried and tasted by AnnabelCourse: Sweet TreatsCuisine: WorldwideDifficulty: Medium


Prep time





I found this Homemade Salted Caramel Ice Cream recipe on the Little Snaps website. Jane Saunders, the founder of Little Snaps has many delicious recipes. It is absolutely delicious and made me Top Mum of the Heatwave when I served it! This ice cream can be made by hand or using an ice cream maker.


  • 150g caster sugar

  • 2 tablespoon water

  • 300ml double cream

  • 1 ¼ teaspoon sea salt crystals

  • For the Custard Base
  • 1 ½ tablespoon caster sugar

  • 1 teaspoon vanilla extract

  • 6 egg yolks

  • 300ml whole milk


  • Put the water into a heavy-based saucepan. Spread the sugar on top in an even layer.
  • Set the pan over medium heat and allow the sugar to melt gradually. As it melts, you can gently swirl the pan a couple of times to ensure the caramel cooks evenly, but do not stir it.
  • Meanwhile, put the sea salt into a pestle & mortar & crush lightly.
  • Once the sugar has melted, the caramel will begin to darken. Continue to let it cook until it reaches a lovely mid-amber colour – but keep a close eye on the caramel as it can burn easily. Let it go darker for a more intense, almost burnt flavour.
  • Add ¼ of the cream and the salt, taking care as it can bubble up and is extremely hot. Mix with a small handheld whisk until fully incorporated. Add another ¼ cream, stir well, then add the remaining cream, whisking until thoroughly blended.
  • Remove from the heat and set aside.
  • Make the Custard Base
  • Put the milk into a medium saucepan and heat to just below boiling.
  • Meanwhile, beat the sugar, vanilla and egg yolks with an electric beater until pale and thick (about 3 minutes).
  • Gradually pour the hot milk onto the egg mixture, beating constantly.
  • Pour the custard into the saucepan, along with the caramel and stir well. Cook on low heat, stirring constantly until thickened. It is vital to heat slowly and stir constantly to avoid the custard splitting.
  • Once the mixture coats the back of a spoon, remove from the heat, cover with a layer of clingfilm (to stop a skin forming), let cool, and then chill for 4 hours (or overnight).
  • Making the ice cream using an ice cream maker
  • Pour the custard into your ice cream maker and churn according to the manufacturer’s instructions.
  • Serve immediately or transfer the ice cream into a freezer-proof container, cover the surface directly with greaseproof paper or foil and store in the freezer. (Remove from the freezer 10 minutes before serving).
  • Making the ice cream by hand
  • Pour the ice cream into a suitable freezer-proof bowl, cover and put it in the freezer for 1-1 ½ hours. The sides should begin to freeze, but the centre will be soft and slushy.
  • Remove from the freezer and, working quickly, use electric beaters to beat the ice cream until the ice crystals are uniform. Cover and place back in the freezer.
  • Repeat this process 4-8 more times at 1-hour intervals – the better the texture will be, the more the process is repeated.
  • Cover the ice cream with greaseproof paper or foil and freeze for a further 3 hours or overnight.
  • Remove from the freezer 10 minutes before serving.


  • Vary the level of salt according to taste. Play about with the intensity of the caramel – for a slightly burnt edge to your ice cream, cook the caramel to dark amber, but take care NOT to burn the caramel as you cook it.

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