Here’s a detailed recipe for creamy, indulgent Sea Salt Caramel Truffle Ice Cream ✨ – rich caramel flavor with chunks of chocolate truffles and a touch of sea salt.

 Sea Salt Caramel Truffle Ice Cream

Ingredients

For the Caramel Base:

• 1 cup granulated sugar
• 6 tbsp unsalted butter (cut into cubes)
• 1 cup heavy cream (warm)
• ½ tsp sea salt (or to taste)

For the Ice Cream:

• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• 4 large egg yolks
• 1 tsp pure vanilla extract
• Prepared caramel sauce (from above, reserve a few tbsp for swirl)

For the Chocolate Truffles:

• 1 cup semi-sweet or dark chocolate chips
• ½ cup heavy cream
• ½ tsp sea salt

Instructions

1. Make the Caramel Sauce

1. In a heavy saucepan, heat 1 cup sugar over medium heat. Stir constantly until it melts into a golden liquid.
2. Add butter and stir until melted and combined.
3. Slowly pour in the warm cream (be careful, it will bubble up).
4. Stir until smooth, then add ½ tsp sea salt.
5. Let cool to room temperature. Set aside.

2. Prepare the Ice Cream Custard

1. In a medium saucepan, heat milk and cream until warm (don’t boil).
2. In a separate bowl, whisk egg yolks with ¾ cup sugar until pale and creamy.
3. Slowly pour the warm milk mixture into the egg yolks while whisking constantly (to temper the eggs).
4. Pour everything back into the saucepan and cook on low heat, stirring with a wooden spoon, until the mixture thickens enough to coat the back of the spoon.
5. Remove from heat, stir in vanilla extract and 1 cup caramel sauce.
6. Cover and refrigerate for at least 4 hours or overnight until chilled.

3. Make the Chocolate Truffles

1. Heat ½ cup cream until warm.
2. Pour over chocolate chips in a bowl, let sit 2 minutes, then stir until smooth.
3. Add ½ tsp sea salt.
4. Chill mixture for 1 hour until firm, then roll into small truffle balls (½ inch size). Keep chilled.

4. Churn the Ice Cream

1. Pour chilled custard base into your ice cream maker and churn according to the machine’s instructions (usually 20–25 minutes).
2. In the last few minutes of churning, add chocolate truffle pieces.

5. Assemble and Freeze

1. Transfer churned ice cream to a freezer-safe container.
2. Swirl in extra caramel sauce with a spoon.
3. Cover with plastic wrap and freeze for at least 4–6 hours (or overnight) until firm.

 To Serve:

• Scoop into bowls or cones.
• Sprinkle a little flaky sea salt on top for extra flavor.
• Optional: drizzle with warm caramel sauce.

✅ Result: Creamy caramel ice cream with a salty-sweet balance, plus rich chocolate truffle bites in every scoop.