PINK HIMALAYAN SALTED CARAMEL ICE CREAM
- 20m Prep Time
- 15m Cook Time
- 3h Ready In
A rich salted caramel ice cream made with pink Himalayan salt, giving it a subtle mineral flavor and a gentle latte color. This no-food-coloring recipe from Mowgli yields a creamy, indulgent dessert.
Ingredients
- 1 1/16 cups double cream
- 7/16 lbs caster sugar
- 2 9/14 oz unsalted butter cut into cubes
- 1/2 tsp pink Himalayan sea salt
- 2 1/9 cups full-cream milk
- 6 egg yolks
- 1/2 tsp vanilla extract
Nutrition (per serving, estimated)
Estimated based off 3 of 7 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 26.6 mg
- Iron: 0.75 mg
- Magnesium: 5.39 mg
- Phosphorus: 87.4 mg
- Potassium: 62.2 mg
- Zinc: 0.56 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 1/16 cups double cream
- 7/16 lbs caster sugar
- 1/2 tsp pink Himalayan sea salt
- 2 1/9 cups full-cream milk
- 6 egg yolks
- 1/2 tsp vanilla extract
Prepare
- 2 9/14 oz unsalted butter, cut into cubes
Let's Cook
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Step 1.
Gently heat the cream in a small saucepan over low heat until warm, then remove from heat and set aside.
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Step 2.
In a large saucepan over medium heat, add the caster sugar. Cook without stirring until the edges begin to melt, then gently stir with a metal spoon until the sugar is fully dissolved. Continue cooking for 2–4 minutes, stirring occasionally, until the sugar turns a deep dark brown (but not burnt). Remove from heat, add the cubed butter and pink Himalayan salt, and stir carefully until the butter is melted and the mixture is smooth.
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Step 3.
Return the saucepan to low heat. Gradually pour in the warm cream while whisking gently to form a caramel. The sugar may harden and form lumps, but it will dissolve as the cream heats up. Once the mixture is smooth, add the milk and stir to combine.
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Step 4.
In a small bowl, whisk the egg yolks for 30 seconds. Slowly pour a little of the warm caramel mixture into the yolks, stirring constantly to temper them. Then pour the egg-caramel mixture back into the saucepan using a spatula. Cook over low heat, stirring constantly, until the mixture reaches 75°C/165°F on a thermometer (about 5–7 minutes).
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Step 5.
Pour the mixture through a fine sieve into a bowl to remove any lumps. Cover and refrigerate for at least 3 hours until thoroughly chilled. Once chilled, churn in an ice cream maker according to the manufacturer's instructions. Transfer the churned ice cream to an airtight container and freeze for up to 1 month.