Salted Caramel Ice-cream

September 25, 2012

Suitably tipsy from my Margarita sorbet, I thought it best to do a more family friendly version for my next Queen flavour. Plus let’s face it, who doesn’t like salted caramel?

You need to make sure you really salt the caramel in this recipe. I have put a guide but it’s really to taste, just make sure you oversalt it as it will balance a lot when you stir it in to the sweet gelato base.

If you don’t have a slow cooker, you can do this on the stove but be sure to keep the temperature low. You may also want to pierce the can to avoid it exploding.

Salted Caramel Ice-cream


1 x Queen Vanilla Gelato
650ml full cream milk
1 x can Condensed milk
2 tbs sea salt


Place can of condensed milk (unopened) in a slow cooked and fill until can is submerged. Place on low and cook for 5 hours.

Remove from slow cooked and empty contents in to a bowl. Add salt to taste, keeping in mind to oversalt.

Combine milk and gelato base in the bowl of a stand mixer and mix on low for around 5 minutes or until thickened and all dissolved.

Place bowl in the fridge or freezer for 20 minutes (freezer is best but I used fridge and it turned out fine).

Remove gelato mix from fridge and pour in to prepared ice-cream machine. Churn for around 20-30 minutes or until thick.

Place gelato in to a freezer proof container and add dollops of salted caramel, swirling as you go.

Place in the freezer until serving.

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