Salted Caramel Ice Cream (The Classic French Method)

Steps

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1. 1
   Gather all ingredients and equipment including pans, mixing bowl, fine mesh sieve, food thermometer, and wooden spoon.
   ▶ ≈4:12
2. 2
   Combine milk and cream in a pan, add sugar, and gently heat over medium-low flame until small bubbles begin to form around the edges.
   ▶ ≈4:50
3. 3
   Whisk egg yolks in a bowl, temper them by slowly adding a small amount of the warm milk mixture, then pour the egg mixture back into the pan and stir to combine.
   ▶ ≈5:42
4. 4
   Cook the custard while monitoring the temperature with a food thermometer, heating to 82°C (180°F). Once the target temperature is reached, immediately transfer to a separate container.
   ▶ ≈6:18
5. 5
   Strain the custard through a fine mesh sieve to remove any coagulated egg bits. Rinse the pan and set the custard aside.
   ▶ ≈6:58
6. 6
   Add sugar to a small pan with a small amount of water to help the caramel form evenly. Heat over high heat.
   ▶ ≈7:26
7. 7
   Watch the caramel carefully. When light smoke appears at the surface or the temperature reaches 180°C, immediately remove from heat. Quickly add butter and salt, mixing to combine.
   ▶ ≈8:06
8. 8
   Immediately pour the caramel mixture into the warm custard and whisk continuously until the caramel is fully dissolved and evenly distributed.
   ▶ ≈9:10
9. 9
   Allow the mixture to cool to room temperature, then cover with plastic wrap and refrigerate overnight to allow flavors to develop fully.
   ▶ ≈10:15
10. 10
    Before churning, strain the mixture one final time through a fine sieve. Turn on the ice cream maker and let it precool until the bowl sides begin to freeze.
    ▶ ≈11:04
11. 11
    Slowly pour the salted caramel mixture into the precooled ice cream maker and begin churning. Depending on your machine, expect 15-20 minutes of churning time.
    ▶ ≈12:29
12. 12
    Stop churning when the ice cream reaches a soft-serve consistency—it should be smooth and creamy but not overly soft or liquid. Avoid over-churning to prevent grainy, icy texture.
    ▶ ≈13:35
13. 13
    Transfer the ice cream to a pre-frozen container (kept in the freezer beforehand) to prevent immediate melting from temperature shock.
    ▶ ≈15:03
14. 14
    Freeze the ice cream in the container for at least 2 hours to achieve the ideal scoopable consistency.
    ▶ ≈16:30
15. 15
    Serve and enjoy. Homemade ice cream is best consumed on the day it is made. While it can be kept frozen overnight, it will gradually lose flavor and develop a sandy texture after that.
    ▶ ≈17:08