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