Cara-Sel Salted Caramel Ice Cream
This recipe is proof that homemade ice cream doesn't have to be complicated. There's no custard to make here—all you have to do is blend, chill, and churn.
The sugar in Cara-Sel Salted Caramel Sauce has already been cooked to a deep copper color, lending the ice cream a toasty caramel flavor that's complex and anything but overly sweet. It almost reminds me of a latte despite there not being a drop of coffee in it. It's everything I love most about my caramel, transformed into ice cream.
The same base also freezes beautifully into pops for an even easier summertime treat.
Cara-Sel Salted Caramel Ice Cream
Ingredients
1 cup (227g) heavy cream
1 cup (227g) whole milk
6 oz (177g) Cara-Sel Salted Caramel Sauce, at room temperature
2 oz (57g) cream cheese, at room temperature
Splash of vanilla
Pinch of salt
Instructions
Place all ingredients in a 4-cup measuring cup or wide-mouth Mason jar.
With an immersion blender or regular blender, blend all ingredients, making sure everything is fully incorporated.
Chill mixture thoroughly and churn following your ice cream maker’s instructions.
Enjoy immediately after churning for a “soft serve” experience or transfer the ice cream to a freezer-safe container and freeze until firm, about 8 hours.
Yield: About a quart