One of the simplest pleasures in life is a scoop of creamy vanilla ice cream drizzled with a rich, salted caramel sauce. This delightful combination is a hit in my household, sparking joy with its perfect blend of sweet and salty flavors. Whenever I serve this dessert, the room fills with smiles and satisfied sighs. My family often requests this treat after dinner, and it never fails to impress guests at our gatherings. The balance of flavors is just right, with the smooth vanilla providing a comforting base for the bold, sumptuous caramel. It’s the kind of dessert that feels both luxurious and homey, making it a staple in our kitchen.
Ingredients
Creating this indulgent dessert requires a handful of high-quality ingredients that come together beautifully. For the vanilla ice cream, you will need:
- 2 cups of heavy cream
- 1 cup of whole milk
- 3/4 cup of granulated sugar
- 1 tablespoon of pure vanilla extract
- A pinch of salt
For the salted caramel sauce, gather the following:
- 1 cup of granulated sugar
- 6 tablespoons of unsalted butter, cut into pieces
- 1/2 cup of heavy cream
- 1 teaspoon of sea salt
Instructions
To begin, let’s start with the vanilla ice cream. In a medium saucepan over medium heat, combine the heavy cream, whole milk, sugar, and a pinch of salt. Stir the mixture until the sugar is completely dissolved. Once the mixture is warm, but not boiling, remove it from the heat and stir in the vanilla extract. Cover the mixture and place it in the refrigerator for at least 4 hours, or ideally overnight, to chill thoroughly.
After chilling, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. Once the ice cream reaches a soft-serve consistency, transfer it to an airtight container and freeze for at least 2 hours to firm up.
Next, let’s move on to the salted caramel sauce. In a medium saucepan over medium heat, melt the sugar, stirring constantly until it turns a deep amber color. Be careful not to burn it. Add the butter carefully, as the mixture will bubble up. Stir until the butter is completely melted, then slowly add the heavy cream while continuing to stir. Again, be cautious of the bubbling. Let the mixture boil for about 1 minute, then remove from the heat and stir in the sea salt. Allow the caramel sauce to cool slightly before serving.
Nutrition Facts
This recipe is designed to serve eight people, with each serving containing approximately 350 calories. While it’s a treat best enjoyed in moderation, the rich flavors and textures make it a worthwhile indulgence. The combination of fats, sugars, and proteins in both the ice cream and caramel sauce contribute to a satisfying and decadent dessert experience.
Preparation Time
The preparation time for this dessert is relatively quick, though it does require some patience. The ice cream base takes about 10 minutes to prepare, but it needs several hours to chill and churn. The caramel sauce can be made in about 15 minutes, allowing you to whip it up while the ice cream is churning. Overall, plan for at least 4 hours of chilling time for the ice cream, making this a perfect make-ahead dessert.
How to Serve
- Serve the ice cream in chilled bowls to prevent it from melting too quickly.
- Drizzle the salted caramel sauce generously over the top.
- Add a sprinkle of sea salt for an extra burst of flavor.
- For a touch of elegance, garnish with a sprig of fresh mint or a few berries.
- Pair with a crisp wafer or homemade cookie for added texture.
Additional Tips
Use quality ingredients: The better the quality of your ingredients, the richer and more flavorful your dessert will be. Opt for pure vanilla extract and good quality butter.
Chill thoroughly: Ensuring your ice cream base is well-chilled before churning is key to achieving the perfect texture.
Mind the caramel: Caramel can quickly go from perfect to burnt. Watch it closely and remove it from heat at the right moment.
Experiment with salt: Different types of sea salt can provide unique flavors and textures. Try experimenting to find your favorite.
Storage tips: Store any leftover caramel sauce in a sealed jar in the refrigerator, and it will keep for up to two weeks.
FAQ Section
Can I make the ice cream without an ice cream maker?
Yes, you can. Pour the mixture into a shallow dish and freeze, stirring with a fork every 30 minutes until it is frozen.
Can I substitute the heavy cream with a lighter option?
While you can use a lighter cream, the texture and richness will be affected. Heavy cream is recommended for the best results.
How do I prevent the caramel from crystallizing?
Ensure that the sugar is completely melted and dissolved before adding butter and cream. Stirring carefully helps prevent crystallization.
Can I store the ice cream for later use?
Yes, store the ice cream in an airtight container in the freezer for up to a month. Allow it to soften slightly before serving.
Is there a vegan option for this recipe?
Yes, you can replace the dairy with coconut cream and coconut milk for the ice cream, and use vegan butter and coconut cream for the caramel sauce.
