Homemade Ice Cream

Homemade Ice Cream Recipe

Salted Caramel Ice Cream in Bucket

This is the perfect recipe for ice cream fans - it’s luxuriously creamy, sweet and so easy to make at home. Eat a generous helping for pudding or have a couple scoops alongside another treat. We recommend eating your homemade ice cream within two weeks of making it – if you can wait that long.

Salted caramel ingredients
340g brown sugar 300ml heavy cream
1/2 teaspoon flaky seat salt 1/2 teaspoon vanilla extract
Ice cream base ingredients
4 egg yolks 250ml whole milk
250ml heavy cream 90g caster sugar

For the salted caramel sauce:

  • Heat the brown sugar in a small saucepan over a medium-high heat. Stir the sugar until it turns to a dark amber colour. Add the cream and stir until small bubbles appear around the edge of the saucepan.
  • Take the saucepan off the heat and stir in the salt and vanilla extract. Set the caramel sauce to one side and leave to cool.

For the ice cream base:

  • Whisk the egg yolks in a medium-sized heatproof mixing bowl until smooth. Gradually whisk in the sugar until the mixture thickens and changes to a pale yellow colour. 
  • Combine the milk and cream in a medium-sized saucepan over a medium flame. Stir occasionally.
  • Use a thermometer to check when the milk mixture reaches 75°C. Take the saucepan off the heat. 
  • Now you need to temper the eggs to make sure the eggs don’t cook when combined with the hot milk mixture - pour a splash of the milk into the yolk mixture and whisk rapidly.
  • Then pour the egg yolks into the milk mixture and return to a low-medium heat.
  • Gently cook, stirring frequently, until the texture thickens. Use your thermometer again to check when the temperature reaches 85°C.
  • Remove the custard base from the heat and leave to cool for 5 minutes. Then mix in the caramel sauce. 
  • Pour the caramel-cream base into a clean heatproof bowl and place it in a bigger bowl that’s one third full of iced water. This will cool down the mixture ready for churning. 
  • It’ll take around 20 minutes for your mixture to cool – make sure you stir it occasionally to stop a skin forming.
  • Cover the caramel-cream base and chill in the fridges until it’s completely cold. 
  • Pour the chilled ice cream base into your Buffalo Ice Cream Machine and set the timer for 30 minutes.
  • If you prefer firmer ice cream you’ll need to leave the machine churning for longer.
Click here to read our simple six step guide on how to get the best from your Buffalo Ice Cream Maker.

Buffalo Ice Cream Maker Vogue Mixing Bowl Vogue Saucepan
Buffalo Ice Cream Maker
Vogue Mixing Bowl
Vogue Small Saucepan
By Briony Cook
Consumer Marketing Executive at Home Chef.
It's no secret Briony's passionate about food. She's always talking about it. And if she's not talking it's because she's eating. Briony knows a thing or two about baking and her colleagues love it when she brings in her latest creation.

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