Salted Caramel Ice Cream

Food fads come and go – it is fun to watch people go nuts over certain “popular” foods.  Molly Moon’s Ice Cream opened up a couple of years ago with a bang, and people are still lined up outside – waiting to try the artisan ice-cream inside.  Just the other night we drove by at around 6:30pm – the line was around the corner, and it was freezing outside.  Whoever said that ice-cream was only good when it’s warm outside certainly didn’t live in Seattle.

When I first learned about Molly Moon’s – it was the salted caramel ice-cream that people were raving about.  Of course I had to try it, and I understood exactly why people were going nuts.  The salted caramel ice-cream was unlike anything I had ever had before – it was ultra creamy, sweet and delicious, with a deep caramel flavor – yet the salt added this extra dimension that I did not expect.  It was almost like dipping a pretzel into your bowl of caramel sauce – and boy was it incredible.

I saw this recipe in Cooking Light – and I immediately put my ice-cream bucket into the freezer to prepare.  I couldn’t wait to try this.  The only problem was (and I don’t often critique other people’s pictures, since I am by no means an expert) the picture actually didn’t look that good.  The ice-cream looked very icy, and not so creamy.  If you have read other posts, you know that I can’t pass up a good challenge.  So – I attempted to make the recipe, and the goal was to make it look and taste as creamy as possible.  I think I succeeded.  It was fantastic.   And the fact that it used mostly 2% milk made it even better – doesn’t that mean it is actually good for you?  I will keep telling myself that, as I go grab another scoop.


  • 3 1/2  cups  2% reduced-fat milk
  • 3 large egg yolks
  • 1 1/4  cups  packed brown sugar
  • 1/4  cup  heavy cream
  • 1  tablespoon  butter
  • 1/2  teaspoon  sea salt
  • 1/2  teaspoon  flake salt (optional)


Place milk in a medium saucepan over medium-high heat. Heat to 180° or until tiny bubbles form around edge of pan (do not boil). Place egg yolks in a large bowl; stir with a whisk. Gradually add half of hot milk to yolks, stirring constantly. Return yolk mixture to pan.

Combine sugar, cream, and butter in a large saucepan over medium heat; bring to a boil, stirring until sugar melts. Cook 3 minutes without stirring. Remove from heat; stir in sea salt. Gradually add caramel mixture to yolk mixture, stirring constantly. Return pan to low heat; cook until a thermometer registers 160°. Place pan in a large ice-filled bowl until completely cooled, stirring occasionally. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer’s instructions. Scoop about 1/2 cup ice cream into each of 10 dishes; sprinkle evenly with flake salt (optional).

For a printer-friendly version of this recipe, please click here:  Salted Caramel Ice Cream

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15 thoughts on “Salted Caramel Ice Cream

  1. Dawn, I saw your Facebook post of this recipe. Don’t be surprised if I come knocking on your door with spoon in hand.

  2. I absolutely love Salted Caramel Ice Cream! And I’ve been staring at my ice cream maker longingly in the past few weeks, just waiting for the perfect opportunity to make something tasty. I think this is the perfect recipe to start the season off right!

  3. I had the pleasure of just eating this. Amazing job Dawn! I want to try making ice cream now.

  4. Thanks for posting this Dawn. I did the same thing…ripped the recipe out of my Cooking Light and stuck my ice cream bucket in the freezer. I looked on the website (CL’s site) and there are no reviews up yet. I was glad to see you gave it a thumbs up!! Thanks!

  5. My cousins live in Seattle and when I visited over the summer a few months back, they took me there. I swear I died and went to heaven when I had a giant scoop of salted caramel ice cream on one of their homemade waffle cones. Mouth is watering………………….

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