Go Back
+ servings
Homemade Salted Caramel Ice Cream, no churn/no machine
Print

Homemade Salted Caramel Ice Cream

This ice cream tastes like heaven. I am still amazed by the fact that it is possible to make ice cream at home without a machine that tastes so good, it never fails to impress everyone.
Course Dessert
Prep Time 20 minutes
Freezing 8 hours
Total Time 8 hours 20 minutes
Servings 6
Author Lea

Ingredients

  • 250 ml full-fat milk
  • 15 g corn flour
  • 300 g condensed caramel
  • 300 ml whipping cream
  • ½ tsp xanthan gum
  • 1 tsp caster sugar
  • ¼ tsp salt
  • Tesco salted caramel fudge – roughly chopped

Instructions

  • In a small glass stir together corn flour and 3 spoons of cold milk. Once incorporated, mix it with the remaining milk in a bigger pot and slowly bring to the boil. Boil for around 2-3 minutes. Stir all the time as you don’t want any lumps in your custard. Set aside to let it cool a bit (if there are little white lumps, you can pass the mixture through a strainer).
  • Mix condensed caramel and salt with the custard and put it in the fridge for 15 minutes.
  • At the bottom of your whipping bowl mix together a spoon of sugar and xanthan gum first. Add a splash of cold cream and whisk it for a few seconds. The mixture will thicken. Add remaining whipping cream and whisk until it’s stiff and creates peaks.
  • Add whipped cream into your caramel mixture and whisk until all is incorporated and smooth (optional but highly recommended).
  • Pour the mix into the container.
  • Freeze (I achieve the best consistency in 7 – 8 hours in our freezer).