Salted Caramel Ice Cream

I've been having lots of fun making my own ice cream, the best part is experimenting so this was made yesterday, for those that asked for the recipe here you go.

First you have to make the caramel sauce or you could always buy some but it’s really easy to make

Caramel Sauce

200 g (1 cup) of Sugar
¼ cup water
¾ cups heavy cream
3 tablespoons salted butter
1 teaspoon sea salt
1 teaspoon vanilla extract

In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves. Increase heat and bring to a boil, without stirring. If necessary, use a wet pastry brush to wash down any sugar crystals on the side of the pan.

Boil until the syrup is a deep amber color, 5-6 minutes, watching closely. Remove from heat and carefully whisk in heavy cream (the mixture will bubble). Stir in butter and salt, and vanilla

Transfer the caramel to 2 (8 oz.) jars or 1 large jar, and let cool uncovered.

This will keep in the refrigerator up to 2 weeks. Reheat before serving.

Now to make the Ice Cream

6 oz of the caramel sauce (My caramel from above filled 1- 8 oz jar and the other was 6.1 oz so I used that)
1 can sweetened condensed milk (I used the Fat free because it’s all I had left and couldn’t tell any difference)
1 cup half and half
1 cup either whole milk or light cream (I used light cream)
2 ounces Philadelphia cream cheese softened

For the mixture and deciding how much to add was done by taste an oz at a time until it had a nice caramel flavor (That was at 4 oz - weighed ounces not fluid ounces.)

Mix 4 ounces of the caramel sauce with all the other ingredients, once thoroughly mixed add to Ice cream maker per instructions. About 30 – 40 minutes for mine to churn. After churning, add in remaining 2 oz of caramel sauce use a spatula or knife to fold it in to the ice cream. Freeze for about 4-5 hours and then enjoy!!