This is my version of Bi-right Creamery's famous salted caramel ice cream. Topped with a hazelnut praline crunch twist and a creamy chocolate coffee ganache, it's THE thing.
In some recipes, I recreate ice cream flavors from my favorite ice cream shops I tried while traveling. My Chocolate Hazelnut Gelato, Limoncello Gelato, and Tahini Ice Cream are some of my sweet ice cream memories.
How a Honeymoon in San Francisco Inspired My obsession for Salted Caramel Ice Cream
A few years ago, while on our honeymoon for the first time, we arrived in San Francisco and booked a food tour to explore the famous Mission neighborhood food establishments. They mentioned that the tour would end with ice cream samples, so I was thrilled to find out more about San Francisco's famous ice cream shop, Bi-Right Creamery, and their famous salted caramel ice cream.
We had a local tour guide who lived in that area and was very knowledgeable about everything. She was sitting us in a row like elementary school kids waiting for their teacher and gave each one of us a scoop of golden-brown salted ice cream in a paper cup. The ice cream was so flavourful, sweet, and yet balanced with salt and bitter notes of caramel that I was coming out of my comfort zone and asked for a second serving. Did I get one? I don't remember... But I do remember coming back on the second day of our stay just for this specific ice cream.
I bought their cooking book right after the second visit and decided to add a few flavors to the salted caramel. I like the intense flavor of hazelnut praline, and the chocolate coffee ganache topping adds some extra creaminess to this already creamy cold treat.
Can you imagine this fabulous flavor and want to make it at home? here is the recipe for Salted Caramel ice cream with crunchy hazelnut praline and chocolate coffee ganache, step by step:
INGREDIENTS FOR SALTED CARAMEL ICE CREAM
Heavy Cream: (Heavy whipping cream, double cream , or whipped cream). This recipe incorporates a modest amount of cream, contributing to its overall texture.
Whole Milk: Opt for whole milk with at least 3% milk fat, as using other fat percentages will alter the gelato texture
Granulated Sugar: Just simple granulated sugar. Nevertheless, You can replace it with other cane sugars. (organic, dark brown, Demerara, etc.) Note: color and texture may be affected)
Egg Yolks: Try to get the freshest large or extra-large eggs from a store with good customer turnover. Tip: If the whites are gooey and thick, they are fresh. Use eggs at room temperature.
Sea Salt: Use Kosher salt or Hymalayan sale. Any flaky salt without additives will work well.
Vanilla Extract: Optional, but add more flavor.
*See the hazelnut praline and chocolate coffee ganache ingredients on the recipe card below*
HOW TO MAKE SALTED CARAMEL ICE CREAM
Step1: Make The Salted Caramel
In a heavy saucepan, add 2 tablespoon of sugar on medium-high heat. Wait until the edges start to melt and become amber. Then add another 2 tbsp. Repeat until all the sugar is melted.
*The first step takes 5-10 minutes for the sugar to caramelize, so be patient! The additional sugar you'll add will dissolve and turn amber faster.
Once you used all the sugar and the salted caramel sauce reaches an amber color, set the pot aside from the heat.
Step 2: Make the custard
In a medium saucepan, mix the milk, cream and salt and set over medium-low heat.
In a separate bowl, whisk the yolks.
When the dairy mixture starts to shimmer, add one ladle of it to the yolks and whisk constantly.
Repeat this process while whisking constantly to prevent the egg yolks from cruddling. Repeat this process until the yolks are tempered, and then return the egg-milk mixture to the pot.
Keep cooking the ice cream base mixture until it thickens. (gets to 185f or until you can run your finger across the back of a spoon.
Step 3: Combine the Caramel and the custard
Pour slowly the custard into the caramel sauce. It will bubble and make a lot of splashes, so make sure you wear over-gloves! Stir gently until all the caramel is blended with the cream. If chunks of caramel don't melt, return the pot to low heat and stir until it is all blended.
Step 4: Cool and Mature
Cool: Set aside over a large bowl with ice a place a medium bowl in the middle. Set a fine-mesh sieve strainer on top of bowl.
Strain the salted caramel custard through a fine mesh strainer and mix well. Let it cool in the ice cream bath.
Mature in the fridge: Let the mixture cool down and stabilize in the fridge for 4 hours or overnight.
Step 5: Churn and Hrden
Churn: Turn on the ice cream machine and churn the salted caramel ice cream according to the manufacturer's instructions.
Harden: Transfer the ice cream from the ice cream maker to a pre-freeze container and let it freeze for at least 4 hours.
Serve the ice cream and enjoy!
Optional: Use an immersion blender before churning the ice cream to homogenize the ice cream mixture.
MAKE THE CRUNCHY HAZELNUT PRALINE
For more detailed instructions, see my Hazelnut Praline recipe.
Make the sugar syrup:
Add water and sugar into a saucepan and heat over medium heat. Constantly mix until all the sugar is melted and bubbles start to form.
Note: This recipe uses a wet caramel method. The cooking and toasting on the stovetop roast the hazelnuts, so no oven roasting is needed.
Make the sugar-covered hazelnuts:
Turn off the heat and add the hazelnuts. Stir well until all the sugar crystalizes and the hazelnuts are covered with a crusty white layer.
Caramelize the hazelnuts: Return the saucepan to the heat and mix well until the hazelnuts turn an amber color.
Cool: Transfer the hazelnuts to a silicon mate and let it cool completely.
MAKE THE CHOCOLATE-COFFEE GANACHE
Warm the milk: In a glass container\microwave safe, warm the milk until bubbles start forming.
Mix In the chocolate: Add the chocolate and blend thoroughly. Return the container to the microwave for 10-15 seconds using medium heat. Whisk again and return to the microwave for another 10 seconds. Whisk well. Repeat the process if needed until all the chocolate is melted
Add coffee, glucose, and salt and whisk again. Transfer the Ganache to a sealed container and store it in the fridge.
For more detailed instructions, please take a look at my chocolate coffee ganache recipe.
Assembly
Sundae: Remove the ice cream from the freezer and pour a thick layer of chocolate coffee ganache on top of it. Sprinkle with caramelized hazelnuts and serve immediately!
Layer the whole pint with flavor: After churning the ice cream, while transferring it from the ice cream maker to the container, scoop a spoonful full of ganache on top of the ice cream and repeat several times until all the ice cream and the ganache are layers. Spread a spoonful of hazelnuts every time you place a layer of ice cream and ganache.
TIPS AND FAQ:
Caramel turns bitter if it’s overcooked. When making caramel, it’s best to watch it closely. Remove it from the heat once it turns amber, as it continues to cook even after it’s off the heat.
Absolutely! You can prepare the salted caramel up to a week in advance. Store it in an airtight container in the fridge, then reheat it gently when ready.
Yes! If you don’t have an ice cream maker, you can use the no-churn method by folding whipped cream into a salted caramel mixture and freezing. The texture will be a bit different but still creamy and delicious.
Variations
Caramel Toffee Swirl: Drizzle a homemade toffee caramel sauce or caramel ginger sauce on the ice cream for a double caramel twist.
Pecan Brittle: Fold in pieces of pecan brittle for a nice crunch and a hint of sweetness.
Make it nuttier: Pulse the hazelnut praline in a food processor until it becomes a paste. Blend 2 tablespoon of the hazelnut praline in the caramel-cream mix.
PAIR IT WITH:
Rich and intense Chocolate Ice Cream
EQUIPMENT
Ice Cream Maker: Using an ice cream maker is crucial to achieving your ice cream's desired smooth and velvety texture. I use a Cuisinart ICE 100 ice cream maker for my churn ice cream recipes. If you don't have one yet, you can explore my guide on how to churn ice cream without an ice cream maker. However, if you're considering purchasing an ice cream maker, it doesn't have to be expensive or complicated. Check out my guide on buying an ice cream maker for helpful insights.
Stick Blender\Immersion Blender: While not mandatory, this tool simplifies the whisking process and achieves a homogenized texture in our gelato mixture. Use a food processor or a blender if you don't have a stick blender.
Kitchen Scale: This tool ensures precise measurements, especially with ingredients like sugar or milk powder, which can significantly affect texture and flavor.
Food Thermometer: The food thermometer helps you monitor the temperature of the custard or base, ensuring it reaches the right point for thickening, leading to perfectly creamy ice cream every time.
If you enjoyed this salted caramel ice cream recipe, I invite you to explore my other homemade ice cream recipes. Try my Banoffee ice cream, Maple Pecan Gelato, or Chocolate Hazelnut gelato for more delicious ice cream recipes with caramel nuts and chocolate.
Happy ice cream making!
📖 Recipe Card
The Famous Salted Caramel Ice Cream (With Crunchy Twist)
Equipment
- Ice Cream Machine
- Immersion Blender Optional
- Kitchen Scale Optional
- Food thermometer Optional
Ingredients
INGREDIENTS FOR SALTED CARAMEL ICE CREAM
- 165 Grams Granulated Sugar 0.5 Cups + + 2 tablespoon
- 400 Grams Heavy Cream 1.75 Cups
- 185 Grams Whole Milk 0.75 Cup
- 85 Grams Large Egg Yolks 5 Large
- 6.5 Grams Kosher Salt 1 Tsp
INGREDIENTS FOR CRUNCHY HAZELNUT PRALINE
- 120 g Hazelnut
- 80 g Sugar
- 25 g Water
INGREDIENTS FOR CHOCOLATE COFFEE GANACHE
- ½ Cup Heavy Cream
- ¾ Cup Chocolate chips
- ⅛ Cup glucose syrup
- 1 Tbs Espresso or Brewed Coffee
Instructions
HOW TO MAKE SALTED CARAMEL ICE CREAM
- In a heavy saucepan, add 2 tablespoon of sugar on medium-high heat. Wait until the edges start to melt and become amber. Then add another 2 tbsp. Repeat until all the sugar is melted.*The sugar takes 5-10 minutes to caramelize in the first step, so be patient! The additional sugar you add will dissolve and turn amber faster.Once you used all the sugar and the caramel sauce reaches an amber color, set the pot aside from the heat.
- In a medium saucepan, mix the milk, cream, and salt and set over medium heat.
- In a medium bowl, whisk the yolks.
- When the dairy mixture starts to shimmer, add one ladle of it to the yolks and whisk constantly. Repeat this process while whisking constantly to prevent the egg yolks from cruddling. Repeat this process until the yolks are tempered, and then return the egg-milk mixture to the pot.
- Keep cooking the mixture until it thickens (it reaches 185F or until you can run your finger across a wooden spoon).
- Pour slowly the custard into the caramel sauce. It will bubble and make a lot of splashes, so make sure you wear over-gloves! Caramel and the custard: Stir gently until all the caramel is blended with the cream. If chunks of caramel don't melt, return the pot to low heat and stir until they do.
- Set aside over a large bowl with ice and place a medium bowl in the middle. Set a fine mesh strainer on top of the bowl.
- Let the mixture cool down and stabilize in the fridge for 4 hours or overnight.
- Turn on the ice cream maker and churn the salted caramel ice cream according to the manufacturer's instructions.
- Transfer the ice cream from the ice cream maker to a pre-freeze container and let it freeze for at least 4 hours. Serve the ice cream and enjoy!
MAKE THE CRUNCHY HAZELNUT PRALINE
- Make the sugar syrup:Add water and sugar into a saucepan and heat over medium heat. Constantly mix until all the sugar is melted and bubbles start to form.Note: This recipe uses a wet caramel method. The cooking and toasting on the stovetop roast the hazelnuts, so no oven roasting is needed.
- Make the sugar-covered hazelnuts:Turn off the heat and add the hazelnuts. Stir well until all the sugar crystalizes and the hazelnuts are covered with a crusty white layer.Caramelize the hazelnuts: Return the saucepan to the heat and mix well until the hazelnuts turn an amber color.Cool: Transfer the hazelnuts to a silicon mate and let it cool completely.
MAKE THE CHOCOLATE-COFFEE GANACHE
- Warm the milk: In a glass containermicrowave safe, warm the milk until bubbles start forming.
- Mix In the chocolate: Add the chocolate and blend thoroughly. Return the container to the microwave for 10-15 seconds using medium heat. Whisk again and return to the microwave for another 10 seconds. Whisk well. Repeat the process if needed until all the chocolate is meltedAdd coffee, glucose, and salt and whisk again. Transfer the Ganache to a sealed container and store it in the fridge.
*Daily values are not included in my dessert recipe as it is not part of a daily balanced diet and is used as an occasional treat.
Did you make this recipe? If so, please let me know your thoughts in the comments below and leave a star review!
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