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The dessert, Chic bistro

Salted butter caramel ice cream

Salted butter caramel ice cream is a dessert for 6 people made from homemade caramel, cream, milk, and egg yolks, like a frozen crème anglaise. It takes 40 minutes of active work spread over the day before, rated medium difficulty, for about €1.60 per person. Success depends on pushing the caramel to a deep amber color and chilling the base thoroughly before churning.

A homemade salted butter caramel ice cream, creamy and a touch salty like in Brittany, ready in your freezer the day before.

Salted butter caramel ice cream
For
6 people
Work
40 min
Total time
9 h 20
Prep
Prepared the day before
Difficulty
Medium
Cost per person
€1.60
Calories per person
380 kcalcalculated by Kiloach, your weight coach

This ice cream has the round taste of caramel pushed almost to bitterness, caught by salt that wakes everything up. The texture is smooth, close to a good quality ice cream, with no ice crystals, thanks to egg yolks cooked like a custard. It has real character without being hard to eat, kids love it just as much as adults.

It's the ideal dessert for a dinner party any time of year, since it's made the day before and simply waits in the freezer. Serve it alone in scoops, with a few Breton shortbread cookies, or over a chocolate fondant for a more generous family meal. It ends a bistro style menu nicely without any effort on the day itself.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 5 steps, 7 h 16
  2. The same day Nothing to do
  3. Before the guests arrive Nothing to do
  4. When it's time to serve 1 step

The day before, you make the caramel, cook the custard, and churn or freeze it into ice cream, the longest part being the chilling time and the freezer passes if you don't have an ice cream maker. On the day itself, there's nothing to do, the ice cream just waits in the freezer. Right before serving, take it out ten minutes ahead so it's soft enough to scoop.

The ingredients

6 people

Pantry

  • Sugaroften in the pantry 180 g
  • Fleur de seloften in the pantry 1 pinch

Dairy

  • Salted butter 60 g
  • Heavy cream 50 cl
  • Whole milk 25 cl
  • Egg yolks 6

Allergens Lactose, Eggs

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Melt the sugar dry in a saucepan over medium heat without stirring, until you get an amber caramel. 8 min

    Swirl the pan instead of using a spoon, so the sugar doesn't crystallize.

  2. Off the heat, add the butter, then deglaze carefully with the hot cream, mixing until the caramel is smooth.

    Heat the cream before pouring it in, cold cream makes the caramel seize up instantly.

  3. Whisk the egg yolks with the hot milk, pour over the caramel, and cook over low heat until the custard coats the back of a spoon. 8 min

    Stop at 82°C, beyond that the eggs scramble and the ice cream turns grainy.

  4. Add the fleur de sel, strain the custard through a fine sieve, and let it cool completely in the fridge for several hours. 4 h

    A cold base makes for a smoother ice cream, never put it in the freezer while still warm.

  5. Pour into an ice cream maker, or into a container in the freezer, stirring vigorously with a fork every 45 minutes, three times. 3 h

    Without an ice cream maker, these three passes break up the ice crystals, which is what keeps the texture creamy.

When it's time to serveThe final touches, right in front of your guests.

  1. Take the ice cream out of the freezer 10 minutes before dessert and serve it in scoops with a little fleur de sel.

    Run the ice cream scoop under hot water between each scoop for clean shapes.

Our tips to get it right

  • Use a light colored saucepan to track the caramel's shade accurately, a dark pan can trick your eye and let the sugar burn unnoticed.
  • If you don't have a thermometer, trust the texture instead, the custard should coat the back of a spoon and leave a clear trail when you run a finger through it.
  • Only take the ice cream out ahead of serving if it's been in the freezer more than one night, freshly churned it's already soft enough to scoop.

The variations

  • Swap the salted butter for unsalted and add an extra pinch of fleur de sel so you can control the saltiness yourself.
  • For a simpler no churn version that's fun with kids, let them stir the ice cream with a fork every 45 minutes, they love this part.
  • Add a teaspoon of vanilla extract to the hot milk for a rounder version that's less intensely caramel.

What to serve it with

  • Breton shortbread for crunch
  • Warm chocolate fondant
  • A coffee to offset the sweetness

Storage

This ice cream keeps about a week in the freezer in a well sealed container, beyond that it loses some of its creaminess. It doesn't refreeze well once thawed, so don't take it out several days ahead of time.

Questions about this recipe

Can you make this ice cream without an ice cream maker?

Yes, pour the chilled custard into a container in the freezer and stir vigorously with a fork every 45 minutes, three times in a row. This breaks up the ice crystals and gives a texture nearly as creamy as with a machine.

Why did my ice cream turn out grainy?

This usually means the egg yolks cooked too long and slightly scrambled while the custard was cooking. Stay below 82°C and take the pan off the heat as soon as the custard coats the back of a spoon.

How do you know when the caramel has the right color?

The caramel should turn an amber shade, darker than a light caramel but not black. This color gives a slight bitterness that balances the sugar and adds depth once the ice cream is frozen.

Can you double the recipe for more guests?

Yes, this recipe doubles easily, just cook the caramel in two batches if your pan is small, to keep it from crystallizing at the edges. Just plan for a larger container or two containers in the freezer.

Can a salted butter caramel ice cream be made ahead?

Yes, it's even recommended. The recipe needs 40 min of work in total, split up like this, the day before, 5 steps, when it's time to serve, 1 step.

How long does it take to make a salted butter caramel ice cream?

Allow 9 h 20 in total, including resting and cooking time, of which 40 min is actual work. The recipe is rated "medium".

How many calories are in a salted butter caramel ice cream?

About 380 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a salted butter caramel ice cream cost?

About €1.60 per person, that's €9.60 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose, eggs. Remember to ask your guests about their allergies before putting your menu together.

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