Salted Butter Caramel Ice Cream

Cooking method:

Ninja Ice Cream Maker NC300
  • Prep Time: 10 mins
  • Total time: 24h 25 mins
  • Skill Easy
  • Serves 4 people

Salted Butter Caramel Ice Cream

Tip: Once the ice cream is ready, add 2 tablespoons of salted butter caramel as a mix-in, for even richer flavour.


Tip: Allergy Advice

This dish contains the following allergens: Eggs, Dairy


  • 100g granulated sugar
  • 25g salted butter, at room temperature
  • 120ml whipping cream, warmed slightly in a microwave
  • 250ml whole milk, warmed slightly in a microwave
  • 4 large egg yolks
  • 1/2 tsp vanilla extract or paste

Cooking mode

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  • Step 1

    Place sugar in a medium saucepan over moderate heat, stirring occasionally with a wooden spoon, until it melts, then caramelises into a rich copper colour and just begins to smoke. (If the colour is too light, your ice cream will be sweet but without depth of flavour.)

  • Step 2

    Remove pan from heat and stir in butter.

  • Step 3

    Gradually whisk in cream and milk. Return pan to low heat and stir until any hardened caramel is dissolved.

  • Step 4

    In a small bowl, whisk egg yolks slightly and then whisk in a small amount of the warm caramel mixture.

  • Step 5

    Whisk yolks into caramel mixture in saucepan and raise heat to medium, stirring constantly with a whisk or silicone spatula. Cook until temperature reaches 74-79°C on an instant-read thermometer.

  • Step 6

    Remove base from heat, stir in vanilla and pour through a fine-mesh sieve into an empty tub. Place tub into an ice bath. Once cooled, place storage lid on tub and freeze for at least 24 hours.

  • Step 7

    Remove tub from freezer and remove lid from tub. Please use the Quick Start Guide for bowl assembly and unit interaction information.

  • Step 8

    Select ICE CREAM.

  • Step 9

    Once processing is complete, add mix-ins, if desired. Then remove ice cream from tub and serve immediately. (If the texture is too soft, return it to the freezer for a few hours to harden before serving.)