Sea salt caramel is no kiddie flavor (although more discerning children may love it). In fact, sea salt caramel may be one of the most nuanced and decadent ice cream varieties out there…. Something about the caramel flavor feels richer than other ice creams. Something about the sea salt offers a bite that satisfies beyond taste imagination. It’s where sweet meets depth. And with this recipe, it’s an indulgence you can still revel in—even while keto, thanks to the magic of Swerve.
Pro tip: pour Mark’s cold-brew coffee over a scoop for the ultimate cool taste combo.
Servings: 6 half-cup servings
Time In the Kitchen: 45 minutes
Chill Time: 8 hours
In a medium pot over medium heat, melt 3/4 cup Brown Swerve sugar with 3 tablespoons water, swirling skillet frequently, until Swerve turns mahogany brown in color (it should be almost but not quite black). This should take around 10 minutes.
Add heavy cream, almond milk, 1/8 tsp salt, and simmer until cream mixture is completely smooth and warm. Remove pot from heat. In a separate bowl, whisk yolks. While whisking constantly, slowly pour about a third of the warm cream into the yolks, then whisk the yolk mixture back into the pot with the cream.
Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer). This should take between 25-30 minutes. You want to avoid cooking ice cream mixture too fast because the egg could curdle.
Cool mixture to room temperature. Cover and chill in refrigerator overnight or for 8 hours.
Strain through a fine-mesh sieve into ice cream machine. Churn in ice cream machine according to manufacturer’s instructions. Sprinkle flaky sea salt into base during the last 2 minutes of churning. Serve directly from the machine for soft serve, or store in freezer until needed. Enjoy!
Nutritional Information (per serving):
(For more information on how Swerve is metabolized, see this blog post.)