Moreish Caramel Ice Cream Recipe to Make at Home

Consider the culinary magnificence of France and you’ll ponder on salted caramel!  As a side dish, of course, but not literally with snails and fish soup. To that end, salted caramel was invented by a French confectioner.
In the late 1970s, Henri Le Roux founded a chocolate shop in France. He hoped to create a product that would set him apart from the competition while also using locally sourced ingredients. Le Roux came up with the notion of making a salted caramel out of the butter produced in Brittany. From then, the treat’s popularity grew to the point that it’s now a worldwide phenomenon.

What makes salted caramel ice cream so delicious? Taste buds are affected by temperature. The tastes of food might be obscured if it is too chilly for them to detect it. It’s simpler to detect sweet flavours in these situations than other basic flavours. Ice cream may now be served at somewhat warmer temperatures thanks to advancements in the manufacturing process over the years. Ice cream was served at a temperature below freezing in the past. 

The salty flavour of salted caramel may be enjoyed with the sweet by waiting until it reaches a temperature of around 5 degrees Celsius before serving. That renders salted caramel a contemporary flavour that’s well matched to the finest in modern ice creams. If caramel ice-cream is your go-to flavour, you simply have to learn how to make your own. That way, you’ll never have to run out of your favourite dessert! Just ensure that you stock up on all the ingredients and you’ll be good to go. Here’s how you can make homemade caramel ice cream.

How to Make Caramel Ice Cream

What You’ll Need

• 1 can caramel (preferably 397g)
• 1 tsp sea salt
• 600ml whipping cream

Method Used

• Use an electronic whisk to whip the cream until it forms soft peaks.
• Once you’ve beaten the cream, mix in the caramel and salt. 
• Freeze until firm in a freezer-compatible container.
•  It doesn’t need to be beaten or stirred! 
• Whether you serve it in a cone or on its own, it’s really excellent.

Note: If you’re short on whipping cream, you can still whip up a batch of creamy double cream instead! Before serving, let it sit for at least ten minutes. 

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