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Salted Caramel

Name: Salted Caramel
Prep time: 25 min
Cook time: 1440 min
Total time: 1465 min
Yield: 4 pints
Cuisine: Frozen Dessert
Ingredients: 330 g Whole Milk; 162 g Heavy Cream; 90 g Caramel (cooked dark); 15 g Dextrose; 25 g Skim Milk Powder; 4 g Vanilla Bean Paste; 2 g Sea Salt

Wet-method caramel folded into a vanilla base with flaky salt.

25 min prep · 24h freeze 4 pints medium

Cook the caramel dark for bitterness; the salt cuts through. The caramel sugar replaces most of the granulated sugar in the base.

Almost — small tweak

Close to target. A small adjustment will make it noticeably smoother.

⚠️ TWEAK

Fat

11.2%

target 10–16%

Sugar

20.6%

target 14–20%

MSNF

9.8%

target 8–11%

Total solids

42.0%

target 36–42%

PAC283.9 / 220–280

POD (sweetness)

186

target 140–190

Total mass

628 g

target 473 g = pint

Why

• Sugar 20.6% is above 20% — too sweet, may stay soft.
• PAC 283.9 is above 280 — won't hold a scoop.

Fix it

→ Reduce sugar by 7 g (or swap for allulose).
→ Reduce sugar by 21 g (or swap for allulose).

Ingredients

Scale to the number of pints you want — every gram scales with you.

pints

Whole Milk330 g
Heavy Cream162 g
Caramel (cooked dark)90 g
Dextrose15 g
Skim Milk Powder25 g
Vanilla Bean Paste4 g
Sea Salt2 g

Batch mass628 g

Method

1.Cook 90 g sugar in a dry pan to a deep amber. Off heat, add 80 g of the cream slowly (it will bubble). Stir smooth.
2.Whisk caramel into the rest of the base.
3.Cool, pour into pint, freeze 24h.
4.Spin on Ice Cream. Top each scoop with flaky salt.