Salted Caramel Ice Cream without Ice Cream Maker Recipe

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Salted Caramel Ice Cream tastes even better when served with chocolate syrup, dark chocolate chips and butterscotch chunks, chocolate and caramel are a match made in heaven and for unusual flavor lovers like me this was the best ice cream flavor I have tasted after Mint and Chocolate

Prep time:
Cook time:
Servings: 1 litre


  • 2 cup full cream milk, divided
  • 1 Cup sugar
  • 4 tbsp (60g) salted butter
  • 1 tsp salt
  • 1 cups heavy whipping cream
  • 5 egg yolks
  • 1 tsp vanilla extract
  • ¼ tsp G.M.S Powder (Optional)
  • ¼ tsp C.M.C Powder (Optional)
  • To serve:
  • Chocolate sauce
  • Butterscotch chips


  1. To make the ice cream, make an ice bath by filling a large bowl about a third full with ice cubes and cold water. Nest a small metal bowl over the ice, pour 1 cup of the milk into the inner bowl, and rest a strainer on top of it. Set aside.
  2. Whisk the yolks in a small bowl and keep aside until required.
  3. If you are using GMS and CMC powder, in ¼ Cup of hot milk dissolve both the powders and set aside.
  4. To make the caramel, spread sugar in an even layer in a medium-sized, heavy bottomed flat pan over low heat.
  5. Heat the sugar over low heat until the edges begin to melt. Use a heatproof brush to gently stir the liquefied sugar from the edges. Keep on stirring the pan occasionally.
  6. Continue to cook stirring infrequently until the caramel starts smoking and begins to smell like it’s just about to burn.
  7. Without hesitation, add the salt, butter and whisk until butter is melted, then gradually whisk in the cream, stirring briskly. Keep the flame low.
  8. The caramel may harden and seize, continue to stir over low heat until any hard caramel is melted. Stir in remaining milk.
  9. Pour spoonful of the warm caramel mixture over the yolks, stirring constantly. Now add one more spoonful of caramel into the yolks and whisk nicely.
  10. Scrape the warmed yolks and add back into the caramel saucepan and cook the custard, stirring constantly (scraping the bottom as you stir) until the mixture thickens.
  11. Add in GMC and CMC powder dissolved in milk and cook custard for another 2 - 3 minutes.
  12. Pour the custard through the strainer into the milk set over the ice bath, add the vanilla, then stir frequently until the mixture is cooled down.
  13. Once the mixture cools down completely. Pour into the metal container with a lid to freeze.
  14. Freeze ice cream for 2 - 3 hours or until ice crystals start forming in the edges.
  15. After 2 - 3 hours blend the ice cream with electric beater or in food processor to break the ice crystals. Pour into container and freeze.
  16. Repeat the same process 3 times in the interval of every 2 - 3 hours.
  17. Serve ice cream with chocolate syrup and butterscotch chips.
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