Salted Caramel Ice Cream


  • 1 ¼ cup granulated sugar
  • 2 cups of heavy cream
  • 1 cup whole milk
  • 1/6 tsp. of fine sea salt
  • Yolks from 6 large Farm Pride eggs
  • ¼ tsp. sea salt flakes



  1. Melt ¾ cups of sugar with 3 tbsp. water on medium-high heat in a medium-sized pot. Swirl mixture frequently, until a medium brown colour.
  2. Add heavy cream, milk, remaining ½ cup of sugar and fine sea salt. Simmer until caramel melts and cream mixture is smooth. Remove from pot.
  3. Whisk egg yolks, in a separate bowl.
  4. Whisking constantly, slowly whisk in 1/3 of hot cream into yolks, and then whisk yolk mixture back into the pot with remaining cream.
  5. Return pot to medium-high and cook until mixture is thick enough to coat the back of a spoon.
  6. Strain through a fine-mesh sieve into a clean bowl and leave to cool. Once at room temperature, cover and chill for at least 6 hours or overnight.
  7. Churn mixture in an ice cream machine (according to machine instructions).
  8. Sprinkle sea salt flakes into the mixture during the last two minutes of churning.
  9. Enjoy instantly or store in the freezer.

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