Recipe courtesy of Kelsey Nixon
Salted Caramel Milkshake
Total:
44 min
Prep:
5 min
Inactive:
30 min
Cook:
9 min
Yield:
1 milkshake
Level:
Intermediate
Total:
44 min
Prep:
5 min
Inactive:
30 min
Cook:
9 min
Yield:
1 milkshake
Level:
Intermediate
Total:
44 min
Prep:
5 min
Inactive:
30 min
Cook:
9 min
Yield:
1 milkshake
Level:
Intermediate

Ingredients

Salted Caramel Milkshake:
  • 1 pint vanilla bean ice cream
  • 1/2 cup whole milk
  • 1/4 cup salted caramel sauce (recipe follows)
Salted Caramel Sauce:
  • 1 cup sugar
  • 1/4 cup water
  • 3/4 cup heavy cream
  • 3 1/2 tablespoons unsalted butter
  • 1 teaspoon gray sea salt, crushed or kosher salt

Directions

For the salted caramel milkshake: Combine the ice cream, milk, and caramel sauce in a blender and blend until smooth.

Salted Caramel Sauce:

For the salted caramel sauce: In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves. Increase the heat and bring to a boil, without stirring. If necessary, use a wet pastry brush to wash down any crystals on the side of the pan. Boil until the syrup is a deep amber color, about 5 to 6 minutes. Remove the sugar from the heat and carefully whisk in the heavy cream. The mixture will bubble. Stir in the unsalted butter, and salt. Transfer the caramel to a dish and cool.

Cook's Note

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

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