"Ice-cream is cheaper than therapy"...
I am not going to run you all through the role of ice creams in cutting down summer heat. We are straight away heading to the recipe.

There are three steps to prepare this ice cream. First is to make the egg-less custard base. Second, is to prepare the salted caramel sauce and third is to blend the salted caramel sauce into the custard and set until frozen.

Preparation time : 2 min
Cooking time: 25 min
Freezing time: 8 hrs plus
Category: Desserts
Cuisine: World
Serves 8
Author: Sowmya
Nutrition Facts
Servings 8.0
Amount Per Serving
calories 407
% Daily Value *
Total Fat 28 g44 %
Saturated Fat 17 g86 %
Monounsaturated Fat 2 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 100 mg33 %
Sodium 373 mg16 %
Potassium 57 mg2 %
Total Carbohydrate 34 g11 %
Dietary Fiber 0 g0 %
Sugars 33 g
Protein 1 g3 %
Vitamin A78 %
Vitamin C0 %
Calcium15 %
Iron0 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
  • 1 cup granulated sugar
  • 4-5 tbsp butter
  • 1/2 cup heavy cream
  • 1 tsp sea salt
  • 1 tsp Vanilla extract
  • Add sugar to a thick bottomed or non stick pan kept on low heat.
  • Let the sugar melt completely and turn into a deep amber. 
  • Give a close watch and do not walk away from the stove. Else, the sugar will burn.
  • Once you reach this stage turn off the flame and add butter.  You will observe that it will boil rapidly. 
  • If it clumps together whisk quickly and it will get incorporated.
  • Put it back on flame and let it cook for a minute or two.
  • Step back again and gently pour the heavy cream into the mixture and you will again bubble up.
  • Mix well and remove from heat. Add salt, vanilla and set aside.
  • When warm, transfer into a clean glass jar and store in the refrigerator 10 weeks. 
  • Thaw and reheat in microwave when you want to use as caramel solidifies in the refrigerator.

  • 300 ml cold Heavy cream
  • 300 ml Full cream milk
  • 1/2 cup full cream condensed milk
  • 1.5 tbsp corn starch ( dissolved in 20 ml milk)
  • 1 tsp Vanilla extract
  • 50 ml Salted Caramel sauce

  • Boil milk in a thick vessel. 
  • When it gently bubbles add the cream and condensed milk.
  • Let it cook for few minutes.
  • Add the dissolved corn starch and cook for 3-4 minutes. 
  • Immediately strain it to remove any lumps. 
  • Stir in the vanilla and salted caramel sauce. 
  • Cool and transfer to a freezer safe container and freeze for 2 hours.
  • Take it out and whip the cold semi frozen mix until it is fluffy and breaks off any ice crystal formation.
  • Pour it back into the container and freeze for 6-8 hours or overnight.
  • Scoop and serve in a cup or waffle. Drizzle  some salted caramel sauce and crushed praline and serve. 


Post a Comment

It is very important to cultivate an attitude of thankfulness as it helps us focus on possibilities of improvements. A big thanks for taking time to stop by my space.Would love to hear from you. I am even more eager to know if you have tried any recipe from my space. Do leave your feedback ,suggestions and queries here. You can also reach me at I hope you enjoyed surfing around. Comments tagged with link back to other sources, advertisement or promotions unless prior approved will be deleted straight away.

Thanks for your understanding

Happy Cooking

Popular Posts