TEST KITCHEN: Salted Caramel Ice Cream

Test Batch


I am totally addicted to all things Salted Caramel, and have been for about 2 years.  So when a friend ‘liked’ this recipe on facebook, it was only a matter of time before I would make it.

I made it on Saturday morning, when my brother and his wife were staying with us.

The first time I make a new recipe, I never have any expectations. I always make it as per the recipe the first time, and then amend it to my taste going forward.

I made the “custard” to put into the freezer, but before I did, needed to taste it to get a general idea.

My reaction was  “oh my god, you have got to try this’ .  I gave Bex a spoonful to try.  She looked at me, and I looked at her. OMG we both said.  Quick brother, you have to try this.  He also stopped in his tracks and looked at me with his eyebrows raised. OMG.

It had to go into the freezer for 12 hours..  when no-one was looking I might have stolen a few more spoonfuls here and there.  I might even have gotten a small cup and filled it up and drunk the custard….

The final product, about 10 hours later (we couldn’t wait any longer) was amazing.  This is my new party trick without a doubt.

Although this recipe is for the Thermomix, I believe it can be converted to a stove top method.  Please let me know if you are interested, and I will try it out for you.


After 7 hours in the freezer

After 7 hours in the freezer



200g raw sugar

50g 100% maple syrup

50g unsalted butter

2 tsp vanilla bean paste

2 tsp pink salt flakes

100g whole milk

500g cream

4 eggs



Place sugar into TM bowl and mill 15 sec / speed 9.

Add maple syrup, butter and vanilla and cook 15 min / Varoma / speed 1.

Add salt, cream and milk and whisk together 30 sec / speed 5.

Add eggs and beat 20 sec / speed 4.

Cook 5 min / 80 degrees / speed 4.

Pour into cold metal tin and freeze.

After 3-4 hours when partially frozen, remix 1 min / speed 5 to give a creamier consistency.

Return to cold tin and freeze for up to 12 hours before serving.



Test Batch This would look much better with another 2 hours of freezer time, but it still tasted amazing




Don’t be fooled into thinking it might need more salt.  I love it very salty, and this amount was perfect.  You can always sprinkle extra salt flakes onto the top.

You may also wish to stir through some dark chocolate pieces before you put it back into the freezer the final time (I am going to try it with Lindt dark chocolate with a touch of salt next time.. although its so perfect how it is, I don’t think I can mess with it).




Original Recipe from Tenina.com


This recipe was found on Tenina.com 

3 Responses to “TEST KITCHEN: Salted Caramel Ice Cream”

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