Salted Caramel Ice Cream

A delicious salted caramel ice cream recipe for a perfect desert.
  • By Breville
Ready Time
30 mins
15 mins + Churning Time
15 mins
Serves   Makes Approx 1 Litre
30 mins
Ready Time
15 mins + Churning Time
15 mins
  Makes Approx 1 Litre


  • 1½ cups (375ml) milk
  • 7 egg yolks
  • ¾ cup (165g) white sugar
  • 300ml pouring cream
  • ¾ teaspoon fine sea salt


  1. Place milk into a medium heavy-based saucepan. Heat until milk just starts to simmer.
  2. Meanwhile beat egg yolks until pale and thickened. Once milk is hot, slowly whisk the milk into the eggs. Set aside.
  3. Combine sugar and water in a saucepan and stir over low heat until the sugar has softened and started to dissolve. Increase heat to a medium-high heat, brush down sides of saucepan to dissolve any sugar crystals and cook without stirring until the toffee starts to turn a rich golden colour. Remove from heat and carefully pour in cream. Note: Mixture may splatter at this stage. 
  4. Return mixture to a low heat and stir until any lumps have dissolved. Add egg mixture and salt and cook, stirring until mixture coats the back of a wooden spoon.
  5. Pour mixture into a heatproof bowl, cover and refrigerate until well chilled.
  6. Once chilled pour into ice cream bowl.  Set ice cream maker to desired setting and churn. 
  7. Once mixture is frozen transfer to a freezer safe container and freezer for up to 1 week.



  • Sue Thursday, 16 January 2014

    Sounds absolutely fabulous...might just add some dry roasted Aussie almonds on top for the crunch... will make soon!

  • Breville Food Thinkers Thursday, 16 January 2014

    Sounds great Sue! Let us know how you go!

  • Marie Tuesday, 26 July 2016

    Hi! Im from asia Philippines.
    I just wanted to make sure what kind of cream you meant by pouring cream?
    We have all purpose cream here.
    Its hard to find heavy cream, but I will try to find if it is the required ingredient.

    Also id like to ask what kind of milk did you use?
    Here in the philippines we have UHT, and evaporated canned milk.

  • Brevile Food Thinkers Wednesday, 27 July 2016

    Hi Marie, Pouring cream is pure cream (the runny type) so the all-purpose cream is fine.
    Milk is just normal fresh full cream milk. If you are unable to get fresh milk, then UHT would be the best option. It cannot be thick or condensed.
    kind regards,

  • Marie Wednesday, 27 July 2016

    Thanks so much!
    Cant wait to make it on saturday for the kids for a weekend sweet treat.

  • Christine Tuesday, 20 May 2014

    The recipe does not state how much water to use when making the caramel with the sugar? Did I miss this somewhere?

  • Breville Food Thinkers Wednesday, 21 May 2014

    Hi Christine,
    Apoligies for that. The quantity is 3 tablespoons (1/4 cup).

  • Gaynor Clark Tuesday, 04 November 2014

    Good afternoon, is it better to use sugar, castor sugar or dextrose when making ice cream in the Freeze and Mix
    Thank you

  • Breville Food Thinkers Tuesday, 04 November 2014

    Hi Gaynor, For our recipe we used regular white sugar. Hope this helps! The Breville Team

  • Gaynor Clark Wednesday, 05 November 2014

    Thank you for your advice it will certainly help.
    I watched the video with Fiona Inglis who made Chocolate Ice Cream using both the mixer and the Freeze and Mix. I am unable to find the recipe anywhere and wonder if it would be possible for you to e-mail it to me please as I would like to try making it.
    Thank you

  • Breville Food Thinkers Wednesday, 05 November 2014

    Hi Gaynor, We don't have the exact milk quanity she used but we have our own wicked Rich chocolate ice cream. see below:

    Rich Chocolate Ice cream
    2 cups pouring cream
    ½ cup milk
    180g good quality dark chocolate, chopped
    5 egg yolks
    1/3 cup caster sugar

    1.Place cream, milk and chocolate into a medium heavy-based saucepan. Cook, stirring, until mixture just starts to simmer.
    2.Meanwhile beat egg yolks and sugar in a bowl until pale and thick. Once chocolate mixture is hot, slowly whisk into the egg mixture.
    3.Clean saucepan and return mixture back to a low heat. Stir constantly with a wooden spoon until mixture has thickened and coats the back of the spoon.
    4.Pour mixture into a heatproof bowl, cover and refrigerate until well chilled. Once chilled pour into ice cream bowl.
    5.Set ice cream maker to desired setting and churn.
    6.Once mixture is frozen transfer to a freezer safe container and freezer for up to 1 week.

  • Lisa Wallace Sunday, 15 March 2015

    I have a brand new Breville mixer and brought the freeze and mix to go with it. I would really like to make a mango icecream but there are only three recipes in the booklet and looking on the web I am not sure how to add fruit to the basic recipe. Any advice would be appreciated.

  • Breville Food Thinkers Monday, 16 March 2015

    Breville Food Thinkers Monday, 16 March 2015

    Hi Lisa,
    Here is a recipe we have for mango ice cream. We also have lots of recipes you can use from our Smart Scoop ice cream maker. Just go to and search Smart Scoop and download the instruction booklet. We will also get these recipes onto the food thinkers page as soon as we can!
    Mango Ice Cream

    1 cup (250ml) milk
    1 cup (250ml) cream
    5 egg yolks
    125g caster sugar
    250g mango flesh, fresh or frozen

    1. Combine milk and cream in a saucepan and almost bring to the boil.
    2. Whisk egg yolks and sugar together until light and creamy.
    3. Whisk in milk mixture into egg mixture until well combined.
    4. Pour mixture into cleaned saucepan and cook, stirring, over a medium heat until the mixture thickens and coats the back of a wooden spoon. Transfer mixture to a bowl; cool at room temperature for 10 minutes then refrigerate or several hours or until well chilled.
    5. Meanwhile blend or process mango flesh until smooth, chill for 30 minutes.
    6. Combine the custard mixture and mango puree in a jug. Pour into ice cream bowl as directed.

  • Ivan Tuesday, 17 March 2015

    Hi, wondering if you may have a online resource of Ice Cream recipes or a weblink for a website with recipes that will work with the Freeze and Mix

  • Breville Food Thinkers Tuesday, 17 March 2015

    Hi Ivan, we will be putting more of our recipes onto the food thinkers site but for now just go to and search Smart Scoop and download the instruction booklet. These recipes can be used in the Freeze and Mix

  • Ivan Wednesday, 18 March 2015

    Hi, I still have the booklet but there are not many ice-creams to choose from, will other styles work from other websites? are their any keywords that will lead me to the breville style icecream maker?

  • Breville Food Thinkers Thursday, 19 March 2015

    Hi Ivan, there are recipes in our smart scoop compression ice cream maker that you can use in your ice cream bowl. You will just need to download the instruction booklet on our website. You can also use ice cream recipes from other sources just make sure that they don't exceed 1 liter. Hope this helps.

  • Ghadi Friday, 08 May 2015

    What can i use insted of pouring cream? I can't find it anywhere
    Is it pouding or whipped cream or what!?

  • Breville Food Thinkers Saturday, 09 May 2015

    Hi Ghadi, pouring cream is a cream that contains no thickening agent like gelatine in it. Depending on the country some call it single cream also. So if you can find a cream that doesn't contain a thickener then you can use that. Hope this helps.

  • Ghadi Sunday, 10 May 2015

    Is butter a thickning agent??

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