Salted Caramel and Vanilla Ice Cream

As a food lover, you live for those moments where you discover something that makes you stop and wonder “how can it taste so good“?

That was the experience I had on a beautiful spring day in Paris after an exhausting but exhilarating morning sightseeing around the Ile de la Cite. We had managed to fit in a trip to Notre-Dame Cathedral, beheld the stunning Gothic beauty that is Sainte-Chapelle and finished with the haunting Conciergerie where Marie Antoinette was held prisoner for the final days of her life.

It was definitely time for a break and what can be better after a busy morning sightseeing than ice cream or glace as they call it in France . So we crossed the bridge to Ile Saint-Louis to hunt down Berthillon, one of the most famous ice cream shops in Paris . I had been told that the ice cream here was some of the best, but I was simply in awe of how good it actually was.

Although I can’t recreate the ambience of Paris in spring, I do love to make my own ice cream to share with family and friends. I am constantly trying new recipes and here is my version of a salted caramel and vanilla ice cream. Feel free to dress it up with a little spun sugar to turn this ice cream into a dessert worthy of a dinner party.


Serves 4.


Make vanilla ice cream, follow recipe for ice cream base.

Churn in an ice cream maker using manufacturers instructions.

Once ice cream is frozen, remove from ice cream maker and scrape into a plastic container.

Pour caramel randomly, in spots, over the ice cream. Use a knife to swirl the caramel throughout the ice cream allowing large swirls of caramel to show through the vanilla. Don’t over mix.

Freeze for at least 4 hours before serving.

Make the spun sugar just before serving.


One thought on “Salted Caramel and Vanilla Ice Cream

  1. laurasmess

    The presentation on this dessert is absolutely stunning. The spun sugar elevates it from an everyday (but amazingly delicious) cup of ice-cream into a pièce de résistance!! 🙂 Thanks for the tutorial on the salted caramel also. It’s one of my favourite dessert sauces at the moment.


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