Claire Saffitz's Homemade Ice Cream Recipe (Salted Caramel)

Ingredients

• 175 g Granulated Sugar (for caramel)
• 25 g Granulated Sugar (for egg yolk mixture (blanching))
• 480 ml Heavy Cream (full‑fat, 36% milkfat for richness)
• 480 ml Whole Milk (use fresh, 3.5% milkfat)
• 1 Vanilla Bean (split and scraped; seeds ~3/4 tsp)
• 5 Egg Yolks (large, room temperature)
• 0.5 tsp Sea Salt (fine fleur de sel or kosher salt, to taste)

Instructions

1. Prepare Ingredients

   Measure 175 g sugar for caramel, 25 g sugar for yolks, 480 ml heavy cream, 480 ml whole milk, split and scrape the vanilla bean, separate 5 egg yolks, and set sea salt aside.

   Time: PT5M

2. Warm Cream & Vanilla

   Combine the heavy cream and the scraped vanilla seeds (and the pod) in the medium saucepan. Warm over medium heat until just simmering; do not boil.

   Time: PT5M

   Temperature: 80°C

3. Make Caramel

   In the large saucepan, add 175 g sugar and 60 ml water (about 1/4 cup) around the sides. Heat over medium, stirring gently until sugar dissolves, then stop stirring. Swirl the pan gently until the mixture turns a deep amber color.

   Time: PT10M

4. Incorporate Cream into Caramel

   Very slowly pour the warm cream into the amber caramel while whisking continuously. The mixture will bubble vigorously; add the cream in a thin stream.

   Time: PT3M

5. Add Milk and Simmer

   Stir in the whole milk, return the saucepan to medium heat, and bring the mixture to a gentle simmer. Stir occasionally to dissolve any caramel that may have hardened on the sides.

   Time: PT5M

   Temperature: 85°C

6. Blanch Egg Yolks

   In a mixing bowl, whisk the 5 egg yolks with the reserved 25 g sugar until the mixture is thick, pale, and fully combined.

   Time: PT3M

7. Temper the Egg Mixture

   Gradually ladle about 120 ml of the hot milk‑caramel mixture into the yolk mixture while whisking constantly. This raises the yolk temperature without curdling.

   Time: PT2M

8. Cook the Custard

   Return the tempered yolk mixture to the saucepan with the remaining milk‑caramel. Cook over medium heat, stirring constantly, until the custard reaches 170‑180°F (77‑82°C) and coats the back of a spoon.

   Time: PT12M

   Temperature: 80°C

9. Add Salt

   Remove the custard from heat and stir in ½ tsp sea salt (adjust to taste).

   Time: PT1M

10. Ice‑Bath Chill

    Place the metal bowl containing the custard into a larger bowl filled with ice and water. Stir constantly until the custard is cool to the touch (about 5 °C).

    Time: PT5M

    Temperature: 5°C

11. Strain

    Pass the chilled custard through a fine‑mesh strainer into a clean container to remove any vanilla pod bits or stray egg strands.

    Time: PT2M

12. Churn in Ice Cream Machine

    Pour the strained custard into the ice cream machine’s bowl, attach the paddle, and churn for about 30 minutes, or until the mixture thickens and pulls away from the sides of the bowl.

    Time: PT30M

13. Freeze to Firm

    Transfer the churned ice cream to an airtight container, smooth the top, and place in the freezer for at least 2 hours to firm up before serving.

    Time: PT2H

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

30 g

Fat

15 g

Fiber

0 g

Ingredient Substitutions

• Instead of Granulated Sugar: Turbinado sugar, Brown sugar (will affect color)
• Instead of Granulated Sugar: Caster sugar
• Instead of Heavy Cream: Half‑and‑half (less rich), Coconut cream (dairy‑free)
• Instead of Whole Milk: 2% milk (slightly less creamy), Almond milk (will change flavor)
• Instead of Vanilla Bean: Vanilla extract (1 tsp), Vanilla paste (1 tsp)
• Instead of Egg Yolks: Pasteurized egg yolks
• Instead of Sea Salt: Himalayan pink salt

Equipment Needed

• Large Saucepan
• Medium Saucepan
• Whisk
• Heat‑Proof Spatula
• Metal Mixing Bowl
• Ice Bath Bowl
• Fine Mesh Strainer
• Ice Cream Machine
• Thermometer
• Measuring Cups & Spoons

Critical Steps — Do Not Skip

• Achieving the correct amber color in the caramel without burning.
• Tempering the egg yolks properly to avoid curdling.
• Cooking the custard to 170‑180°F; overheating causes grainy texture.
• Rapidly cooling the custard in an ice bath to stop cooking.

Chef Tips from the Video

• Use a high‑quality vanilla bean for the most aromatic flavor; the pod can be saved and steeped in vodka for vanilla extract.
• For a deeper salty flavor, finish with a pinch of flaky sea salt just before serving.
• If you prefer a softer gelato‑like texture, churn for a shorter time and serve immediately.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Can be kept frozen for up to 1 month; allow 5‑10 minutes at room temperature before scooping.

Room temperature: Do not store at room temperature; ice cream will melt.

Make-Ahead Tips

• The custard base can be prepared up to 24 hours ahead and kept refrigerated; give it a good stir before churning.
• If you need to freeze the base, stir well after thawing to recombine any separated fat.

Frequently Asked Questions