“You scream, I scream, Everybody screams for Ice Cream”! Salted Caramel Ice Cream is my favourite ice cream flavour …one of my favourites anyway! I decided to dabble into making my own and this is really an easy recipe – it requires no ice cream machine – just a mixer (or by hand if you want ) ; 5 ingredients…. well 4 and 1 optional ingredient ! This recipe is a lot creamier and saltier than shop bought ice creams ; and it is fun to make….cost wise it isn’t a cheaper option but this recipe makes roughly 450 – 500ml . Same amount as a tub of Ben & Jerry’s.
I made 2 variations of this ice cream – one that was smooth and one with chunks of fudge in it (my son’s personal request). I tried using full fat double cream and I have tried using half fat double “Elmlea” . Tasted great both times…
- 270ml carton of Double Cream
- 397g tin of “Caramel” Condensed Milk
- Handful of Sea Salt ( I used Maldon sea salt, as I live just outside the town!)
- A few drops of Madagascan Vanilla Extract
- Quartered fudge pieces (optional)
Blend cream in a mixer for approximately 1 minute. Add the caramel. Blend well for approximately 1 minute. Add a generous pinch or two of sea salt. Blend for 1 minute. Taste. Add more salt, if desired, and blend for another 10 seconds. Add a couple of drops of vanilla extract. Another 10 seconds blitz.
Chop fudge pieces into quarters or even eighths and stir well into the mixture. Pour into an ice cream or freezer container. Put into the freezer for about 3 to 4 hours , then stir well as you’ll find the fudge pieces will migrate to the bottom of the tub, so you’ll need to agitate them! Then leave for another 6 hours or overnight in a freezer. This is a soft scoop ice cream.
I hope you enjoy this ice cream recipe, inspired by the shop bought ice creams I have bought and tasted over the years.
All photographs are by me 😊