Making Salted Caramel Ice Cream Inspired by Bi-Rite Creamery
Experience the indulgent harmony of deep amber caramel and creamy custard in every scoop.
Salted Caramel Ice Cream: The Bi-Rite Creamery Approach
If ever there was a frozen dessert that captured the soul of San Francisco, it would be the famed salted caramel ice cream from Bi-Rite Creamery. This decadent scoop is beloved for its bold caramel flavor, balanced with a hit of sea salt and encased in a perfectly creamy texture. In this guide, we’ll break down the process, from creating your own deep amber caramel, to the engineering of a smooth custard base, and finally, churning the ice cream to achieve that signature Bi-Rite richness.
The Origins of a Cult Classic
Bi-Rite Creamery’s salted caramel ice cream helped kickstart the salted caramel craze. Developed by Anne Walker and Kris Hoogerhyde, this flavor was inspired by classic French caramel candies, blending the bittersweet complexity of burnt sugar with the robust character of sea salt. The recipe gained national attention and became synonymous with artisan ice cream innovation. Today, recreating this dessert at home celebrates not only a flavor but a culinary legacy.
Key Elements for Success
- Deeply caramelized sugar forms the backbone, with careful control over temperature and timing essential for achieving the right balance of sweetness and bitterness.
- Kosher salt is critical; just the right amount makes the caramel flavor pop, while too much can overwhelm the palate.
- Creamy custard base using egg yolks provides the structure and silkiness that make each bite luxurious.
- Proper chilling and churning ensure optimal texture—neither too dense nor too icy.
Below, we’ve detailed every step so you can master both the caramel and custard-making process.
Essential Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Heavy cream | 1 3/4 cups (room temperature) | Richness and body |
| Granulated sugar | 3/4 cup (plus extra for caramelizing) | Caramel foundation |
| Milk | 3/4 cup (1% or 2%) | Lightens the base; whole milk can be used for extra creaminess |
| Kosher salt | 1 teaspoon | Defines the “salted” in salted caramel |
| Egg yolks | 5 large | Gives custard its signature texture |
Do not substitute table salt for kosher salt; the grain size affects saltiness and dispersion.
Step-by-Step: Making the Caramel
The heart of this ice cream is its dark, complex caramel. Slow, even heat is key. Here’s how to get it just right:
- Prepare your cream and sugar: Have your heavy cream at room temperature and your sugar measured and ready for swift additions.
- Begin caramelizing: In a heavy-bottomed saucepan over medium-high heat, sprinkle in about 2 tablespoons of sugar. Watch for the edges to melt and darken.
- Gradually add more sugar: Stir gently. Add another tablespoon or two of sugar at a time, letting each addition dissolve and color before the next.
- Look for amber: The goal is a deep amber color – rich but not burnt. This imparts both robust flavor and bitterness that will offset the sweetness.
- Add cream carefully: Remove the pan from heat and slowly whisk in the heavy cream. The mixture will bubble up fiercely—be cautious. Return to gentle heat and stir until smooth and cohesive.
- Add salt and milk: Stir in the kosher salt and milk, blending thoroughly. If the caramel seizes and hardens when you add the dairy, simply heat gently and keep stirring until it melts again.
Kitchen Tip: Making caramel requires undivided attention—look for a balance between deep color and not letting it burn. If you smell acrid bitterness, you’ve gone too far.
Building the Custard Base
Classic French-style custard is what distinguishes ice cream from simply frozen milk. Here’s how to bring together the caramel with rich custard notes:
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- Whisk egg yolks: In a medium, heatproof bowl, whisk together the egg yolks with the remaining sugar. Aim for a lightly thickened, pale mixture.
- Temper the yolks: Gradually add small amounts of the hot caramel-dairy mixture to the eggs, whisking constantly to prevent scrambling. Do this twice with about 1/2 cup each time.
- Combine and cook: Pour the tempered yolk mixture back into the saucepan with the remaining caramel-dairy blend. Return pan to medium heat.
- Cook the custard: Stir constantly with a heatproof spatula until the custard thickens. The mixture is ready when it coats the back of the spatula and holds a clear line when you run a finger across it—about 1–2 minutes.
- Strain and chill: Immediately pour the hot custard through a fine-mesh sieve into a clean bowl to remove any cooked bits. Set bowl over an ice bath and stir occasionally until completely cooled.
- Refrigerate: Cover with plastic wrap directly on the surface to prevent skin formation and chill for at least 2 hours, or overnight for the deepest flavor.
Patience is essential; proper chilling yields the ideal custard texture and full caramel flavor.
Churning and Freezing
Transforming your custard into ice cream requires careful churning. Here’s the guide:
- Prepare your ice cream maker: Ensure the bowl is frozen if required by your machine.
- Churn: Pour in the chilled mixture and churn according to your ice cream maker’s instructions. The mix will expand and thicken into a soft-serve state.
- Freeze: Transfer to a freezer-safe container and cover tightly. Freeze at least 4 hours, or until firm enough to scoop cleanly.
If you don’t have an ice cream maker, you can freeze the mixture in shallow pans, stirring with a fork every 45 minutes until thick and creamy. However, an ice cream maker produces a smoother texture.
Troubleshooting: Common Issues and Solutions
- Caramel Seizing: It’s normal for caramel to harden when you add cold cream. Keep heating and stirring—eventually it will fully dissolve.
- Texture Too Soft: If the ice cream doesn’t harden fully, your freezer may be too warm, or the custard may have been undercooked. Ensure thorough chilling and use fresh egg yolks for stability.
- Carmel Too Bitter or Salty: Over-caramelizing the sugar leads to excessive bitterness; measure salt carefully—accidentally using tablespoons instead of teaspoons will ruin the batch.
Tips for Perfect Salted Caramel Ice Cream
- Use room-temperature dairy ingredients for easier blending and to reduce caramel seizing.
- Always strain the custard to ensure the final ice cream is luxuriously smooth.
- To deepen flavor, rest the chilled custard overnight before churning.
- For
stronger caramel flavor
, allow the caramel to reach a rich mahogany color, but taste as you go. - Adjust salt to taste, but remember: the custard’s coldness will mute perceived saltiness. Err on the side of caution.
Serving Suggestions
- Straight up: A scoop in a classic cone or bowl lets the pure flavor shine.
- With bittersweet chocolate: The perfect contrast to the salty-sweet ice cream.
- Sandwiched in cookies: Try crisp chocolate cookies or brown sugar shortbread.
- Topped with roasted nuts: Almonds or pecans amplify the cream’s richness.
- Drizzled with caramel sauce or espresso: For a decadent affogato-infused twist.
This ice cream also pairs beautifully with apple pie or atop a warm brownie.
Variations and Add-Ins
- Fleur de Sel Finish: Sprinkle a pinch of flaky sea salt atop freshly churned scoops.
- Candied nuts: Stir in chopped candied pecans or walnuts at the end of churning.
- Swirls: Ribbon in homemade caramel sauce or dark chocolate ganache just before freezing.
- Boozy Kick: Add a tablespoon of bourbon or dark rum to accentuate the toffee notes (add with the milk).
- Espresso Salted Caramel: Dissolve a teaspoon of instant espresso powder in the cream before caramelizing.
Frequently Asked Questions (FAQs)
Q: Can I make this recipe without an ice cream maker?
A: Yes. Use a shallow pan to freeze the custard and stir every 30-45 minutes to break up ice crystals until the mixture is creamy and scoopable. Texture is less creamy than with churning, but still delicious.
Q: Why does my caramel always seize when I add the cream?
A: The temperature difference causes the caramel to harden. Keep heating gently and stirring until the mixture becomes smooth again. Using cream at room temperature can help mitigate sudden hardening.
Q: How can I avoid over-salting?
A: Always use kosher salt and measure precisely. Do NOT substitute table salt or use tablespoons by mistake, as this will ruin the batch. Start with a little less and add more after churning, if necessary.
Q: How long will homemade salted caramel ice cream keep?
A: Homemade ice cream is best eaten within one week; after that, it may develop ice crystals or lose creaminess. Keep it well-covered to minimize freezer burn.
Q: What makes Bi-Rite Creamery’s version so special?
A: The depth of caramelization, balance of salt, and egg yolk-enriched custard create unmatched richness and complexity. Home cooks can recreate this by closely following caramel and custard techniques, and by using high-quality ingredients.
Final Thoughts: Capturing the Bi-Rite Spirit
Making salted caramel ice cream at home is a rewarding adventure in technique and taste. Attention to the caramelization, careful tempering of egg yolks, and patience during chilling and churning are key to a batch that rivals the best artisan creameries. With each delicious scoop, you can enjoy the rich culinary heritage that Bi-Rite Creamery brought to the Bay Area, and share a legendary dessert—made entirely by hand, with heart.
References
- https://a1dente.wordpress.com/2013/02/25/al-dente-frozen-salted-caramel-ice-cream-ala-bi-rite-creamery-fail/
- https://www.cookooree.com/u/joanie/recipes/salted-caramel-ice-cream
- http://melscreativecorner.blogspot.com/2013/05/salted-caramel-ice-cream-bi-rite-way.html
- http://www.happygomarni.com/2012/04/salted-caramel-ice-creamthe-bi-rite.html
- http://www.morselsandsauces.com/2012/09/bi-rite-salted-caramel-ice-cream.html
- https://cooked.wiki/saved/e9d892f2-0716-48b7-bf13-b72e99f16e38
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