1) Heat the sugar in a small saucepan over medium heat, stirring
constantly with a wooden spoon until it turns into an amber-colored
liquid.
2) Once the sugar is completely melted, stir the butter in until it is
completely melted, about 2-3 minutes.
3) Slowly, drizzle in ¼ cup of heavy cream while stirring constantly.
4) Allow the mixture to boil for 1 minute.
5) Remove from the heat, transfer to a heat-safe bowl and stir in the
salt.
6) In the meantime, combine a can of sweetened condensed milk and
vanilla extract in a medium bowl, set aside.
7) Use a stand mixer, or electric hand mixer, to whip the heavy cream on
medium-high speed until form peaks form, about 3-4 minutes.
8) Fold the condensed milk mixture into the whipped cream with a rubber
spatula until combined.
9)Transfer to a 2 quart container, preferably metal, a 1 pound metal
loaf pan is perfect for this.
10) Use a spoon to drizzle the salted caramel over the ice cream, then
swirl the caramel throughout the ice cream.
11)Cover and freeze for 5 hours, or overnight.
Notes
1) Freezing the ice cream in a metal container will make it freeze
faster.
If you want your salted caramel ice cream ASAP, pour the ice cream into
a metal container to freeze.
2) Place the ice cream as far back in the freezer as you can for a
quicker freeze.
You never want to store ice cream in the door, as it is the warmest
place in the freezer.
3) Use a wet ice cream scoop to scoop out the ice cream after it’s
frozen.
A wet ice cream scoop means the ice cream will come out of the scoop and
into your bowl much easier!
4) This ice cream will stay good in the freezer for 6 months. Always
seal the ice cream in an airtight container to avoid freezer burn.
