Claire Saffitz's Homemade Ice Cream Recipe (Salted Caramel) | Dessert Person

[@CSaffitz]

It was so much fun showing you how to whip up some homemade ice cream! Now I'm curious, what flavors do you want me to make next? Drop your suggestions below! Can't wait to hear your ideas!

[@niceguyeddie78]

Black sesame!

[@SLYCoopaEatsChicken]

Would love to see your take on Cherry Garcia and Tiger ice cream! :]

[@JaxHolder1]

Maybe completely different types and explain why they are different Custard, sorbet, Italian ice, gelato, etc.

[@scarlettd5688]

Homemade peach ice cream is elite! And I'd be interested to see how the juice in the peaches changes the recipe.

[@ssdance4]

salty honey roasted peanut

[@emilee3223]

I always appreciate the editor, but also seeing their attempt too made me so much more happy!

[@TL-tt5nn]

Shoutout to the editor for the little "pop" effect on Claire at 23:16. That couldve easily been a simple cut, but instead they took the time to isolate her from the background and animate her back into the shot, all for an effect that only lasts a few frames. I love it! Edit: Oh my god, even her shadow is animated!

[@vinifigueiroa]

The editing is just as entertaining as Claire herself! Such a good job from the editor!

[@foolsgoldenrod]

The editing 😂 so good. I had a salt and pepper ice cream years ago at the Sapporo Beer museum and I still think about it. I’d love to see your proportions for nailing the salt and pepper levels, or even the kind of salt or pepper you use to get really fun flavours! Bonus points if you can use beer in ice cream, even though they didn’t, just for fun/curiosity. Or just a beer flavoured ice cream using hops.

[@PronomianAndrew]

Really love this editor’s attempt! Keep doing this :) Please

[@guillolupi]

Likewise, it was so nice to see someone elses progress and perspective

[@MisterCram]

Agreed! I quickly became invested in editor's version of the recipe

[@aid_ndon]

i love salted caramel so much and the fact that claire loves it too gives me so much validation

[@spelldaddy5386]

It is objectively the best flavor, I'm not surprised. A local place in my hometown mixes chocolate covered pretzels into their salted caramel, and I order it so often that my family makes fun of me for it. But it is that good

[@bradsimpson8724]

I'm making this on the weekend, no question. But I have to say, I've been following Claire since her early days on BA. And while it's been fun the whole time, she has been aging, content-wise, like a fine wine. This stuff just keeps getting better. Thanks, Claire, for being you, and doing what you do, for all of us.

[@KrystleMacLean]

This is quite literally the best ice cream that I’ve ever had. We watched the video before bed last night, and I’ve been thinking about it all day. Made it this evening, and wow! Thank you, Claire!

[@kelliefreedman4788]

I just retired and bought a beautiful gelato machine grime Italy. It took me a hot section pull the trigger$$. Omg I am an avid home cook and quality and proper equipment and techniques are key. You are my hero.. you gave me the exact direction I needed to succeed much quicker. Thank you honey

[@MrQuickLine]

I'm 22 seconds into this video and my mouth is watering already.

[@diggysoze2897]

Ten seconds into the video - same.

[@DigitalicaEG]

For chickens?

[@BlaBla-pf8mf]

are you the bear?

[@NotContinuum]

Claire's mom makes your mouth water?

[@tyrone6820]

My mouth water when I see that onion too.

[@myriammoquin2684]

Once again Claire you really did an outstanding job at walking us through the process. Thanks so much

[@scpatl4now]

I love making ice cream at home. I have only ever used a custard base because I like the extra richness. This summer I have made pineapple, strawberry/blueberry, and of course chocolate. I have the machine where you have to freeze the bowl but it works just fine. I might have to try this one, but haven't had much success making caramel in the past

[@floraluxla]

Here in Los Angeles, we have an ice cream shop called Wanderlust. They make regionally inspired recipes with a Thai flair (mango sticky rice, Japanese Neapolitan, brown butter halva, etc) - and once, I had a flavor of violet flowers with tiny cotton candy crunches. It was out of this world divine and so delicate. Their flavors are perfectly sweet, super creamy, and always delightfully surprising. I'd love to see you make ice cream inspired by flavors from your hometown or where you currently live. 💗

[@thelauraby]

Brown butter halva sounds spectacular!

[@floraluxla]

@@thelauraby seriously spectacular! 🌟

[@vigilantcosmicpenguin8721]

I'm taking notes. That's the perfect sort of thing to do with an ice cream machine.

[@dinal3167]

I’m obsessed with ice cream lately. Would love a maple syrup recipe. 😍 anyone else get the dessert person song randomly stuck in your head? I find myself whistling and singing it all the time. Love the show not crazy about the song but it’s an earworm no doubt. Great job everyone, blessings

[@millie35998]

I'm singing it all the time

[@birdshirt61235]

This recipe turned out so well! The flavor was very rich which I love. Hands down best salted caramel ice cream I’ve ever had! It only took about 30 mins of actual work, it was a pretty easy recipe which surprised me! The texture was perfect I kept mine in the machine for like 40 mins! Thanks for the recipe!

[@Joshua-kw4qe]

I’m so glad you’re getting into ice cream because I just bought an ice cream maker and it’s been surprisingly difficult finding proper recipe instructions for it.

[@catherineanngavile320]

It would be cool to watch an ice cream episode with Claire and Jeni Britton! And I love the mushroom blouse!

[@callmemolls3646]

That was probably the best final verdict clip of all time. Claire looks so impressed with herself, that expression really says it all.

[@jeremyzee]

"It's intense (*in tents*)"... "like a circus"... had me actually laugh out loud :D

[@hannahcollins1816]

Haha, same 😂 I've only ever heard "like camping," so I am pleased to add to my dad joke repertoire

[@temp_name_change_later]

I’d be interested in seeing Claire experiment with some really weird or surprising ice cream flavors, or like savory ice cream or something. I feel like being able to do weird stuff is one of the best parts of owning an ice cream maker in the first place

[@joshuacooksthendraws]

Yesss. Thats what I do with mine! haha

[@miseentrope]

@24:00 Claire soft drops "home ice cream making career," which made my brain go "oh, expect more ice cream recipes...maybe even an ice cream dessert book...yippee!"

[@9hoppybunny]

I’d love to see her take on olive oil ice cream

[@MSUki10]

I once had a mushroom ice cream made by a very well known chef in Chicago and ever since then, I've been dreaming of having it again. It was SO delicious. Mild mushroom flavor but so good! Would love to see her make that!

[@blackhellebore89]

Not ice cream but Rosemary flavoured candy floss is quite delightful

[@DauvitAlexander]

My partner bought me an ice-cream maker for Christmas 2022 and I've eaten ice-cream almost every day since. Great thing about it is that it does make me experiment: I've made basil gelato, "pickled beetroot" (beetroot and balsamic vinegar) ice cream, banana and szechuan peppercorn sorbet... !

[@Lasciatemi_Guidare]

Basil gelato sounds so good!

[@DauvitAlexander]

@@Lasciatemi_Guidare It really is - don't cook the basil - make the custard and puree the fresh basil into it. I just had the brilliant idea last night of adding whole toasted pine-nuts to make a kind of "pesto Genovese" ice-cream.

[@bugbubblessoap]

Thank you again for the recipe I made it!! Even though I accidentally cooked the eggs for too long and they went a bit scrambled.. (i just strained them out) it was still sooo delicious!! The salty caramel sweet flavour was so addictive I couldn't stop eating the mixture before it was ready to churn.. and the texture has stayed perfect straight out of the freezer! I will say it was maybe a tad too sweet for me so next time i'd add a little bit less sugar but that's probably just me, can't wait for more ice cream recipes!

[@QuillingLover]

I love the vanilla seeds on it just give a lovely n more delicious profile of the ice cream

[@maltedmilkball2985]

today claire taught me what blanching eggs was. today was a good day.

[@donnar7101]

Hi Claire! I'm late to the party ... just saw this video last night. I have the same ice cream machine and LOVE it! A couple tips I can share if you're interested. Turn the timer on for the full hour right off the bat. Then turn on the right button with the snowflake to chill the machine (keep the lid on while you/re doing this). I usually chill for at least 15 minutes, sometimes 20. Then I turn on the left button which spins the ice cream and pour in my base and put the lid back on. I find most ice cream needs to go a solid 40 minutes (by then the timer is just about out anyway - you can always just add a few minutes if needed). As your ice cream gets to a nice thickness, you can actually hear the difference as it churns. Also, my instructions said not to turn the timer off, just let it run itself out. You can just turn off the two green buttons. Happy Churning!

[@taokodr]

Claire! I recently found out you have a channel. You were one of my favorites on Bon Appetit. So wonderful to see you're still making content.

[@garrettgustafson9344]

So excited to see more recipes! I finally opened up my ice cream maker. I made a maraschino Cherry + chocolate ice cream, and a graham cracker one.

[@nicks.6524]

Is this maybe the best video Claire has ever done??? Absolutely amazing.

[@cynhanrahan4012]

Oh, I guessed right in the vote yesterday. I'll give away my age (so ask your mom), when we were kids my dad was in charge of the cranking, and us kids took turns sitting on top of the churn until our butts were painfully frozen. But in July for fresh ice cream it was definitely worth it.

[@darew1101]

i just had vegan raspberry shortcake icecream and it was soo delicious. it’d be cool if claire made an icecream like that

[@RoosjeEnTruffel]

I ate saffron ice-cream while watching this, highly recommend! 😊

[@florenciaduran9919]

Savory ice creams next!! I once tried a curry ice cream with mango on it and it was delicious.

[@mercurialjove460]

This is perfect timing because I just got a little Ice Cream Maker to make the Black Sesame Seed ice cream I fell in love with in Japan.

[@cdinaz]

what flavors were in it? Like a vanilla with some seeds or was there an oil or essence type of flavor in the base?

[@belinagarcia2923]

OMG Claire!! You got a Luccino! My very favorite machine. Had one for YEARS both in the US and in Mexico, I even had it in some of the restaurants I had over the years! Amazing!! The very best machine ever! You have no idea how we miss it and now that I've retired, well... a little bit expensive but TOTALLY WORTH IT! You will love it more and more...

[@bugbubblessoap]

Yess ever since I discovered making ice cream I've been waiting for a homemade ice cream video!! Would love to see a hazelnut ice cream or maybe something with savoury ingredients

[@whynotfrancis]

this video is my salvation, been looking for a good ice cream recipe to use up some leftover yolks. thank you claire

[@laurenschenck5355]

That ice cream looks so freaking delicious and fresh and and pure amazing ❤

[@chrisbmurphy]

Can’t wait to try this. Love you Claire, you’re such a relatable and helpful creator!

[@A5M5-hm9lk]

Love your videos Claire. You explain things so clearly! Understanding the why is so important and I appreciate those details.

[@AliFoxhall]

We have the next step up Lello machine (the Pola) and man these things make the most delectable gelato. Whips in just the right amount of air to make the most velvety concoction. I made a 70% dark chocolate gelato yesterday and that thing came out so luxurious, it felt a little bit illegal. I'm really excited to try this recipe out today and see how it turns out

[@galev3955]

OOOH boy, okay so I just tried the ice-cream sandwich recipie last week and thought "man salted caramel would probably go really well with this, but they don't sell that where I live and I have no idea how to make it". So I will take this vid as a personal little gift fro mthe universe.

[@hopenitrous]

been making ice cream like mad lately so this'll be a good one to try!!!

[@femurific]

I would love to see Claire's take on a peach pie ice cream. Or - ooh - sour cherry ice cream!

[@monami1359]

Another great one! Would love to see all staff tasting reactions.

[@JessRonaGrooming]

OMG I have the matching pants to this shirt. I'm ALMOST as excited about that as I am about this ice cream. I knew Claire and I would vibe.

[@ladalsa8037]

I can take or leave the salted caramel. It's not something I crave but it's a nice treat sometimes. I love a creamy lemon ice cream - not a sorbet with vanilla base. Sometimes mixing in strawberry, blueberries or bits of waffle cone.

[@mdbmdbmdb]

Ideally, you want to: 1) Refrigerate the ice cream base overnight for a smoother texture (let chemistry do its magic) 2) Pre-cool the Lello (Lussino 4080) for about 15 minutes - just turn on the chill the switch, not the churn switch. The faster the base turns to ice cream, the longer its shelf life - the less likely it will get ice crystals. With it pre-cooled, 1 pint will take about 10 minutes and 1 quart about 20 - 25 minutes 3) When cleaning, put the tip of a latex glove over the churn shaft to prevent dairy from getting into that area because once it gets in there, it's pretty impossible to get out. By the way, this looks delicious - I am going to attempt tomorrow.

[@Huebz]

Looks so good! Would love to see an ice cream or gelato incorporating lavender.

[@gregdk3791]

I recommend a spin on the Danish summer dessert Kærnemælks koldskål. In it's original form it's a cold sweet buttermilk dessert with lemon, eaten like a soup, and with small cookies. An American who now is on Copenhagen published an ice cream spin on this in a major Danish newspaper, and it's the best thing I've ever tasted. Served with a strawberry compote. But Yours looks really great. I've had the same machine as yours for years, so I'll give it a try.

[@peachontopk]

I've been making homemade ice cream for a few years now and it still excites me SO much every single time! I've definitely made salted caramel but not in this manner so I cannot wait to try the recipe! I need some help with an idea though... I've been trying to use the lemon thyme from my garden and haven't found the best pairing for an ice cream. Any ideas? I've tried coconut, passionfruit, elderflower, and mint and none have wowed me or veer a bit TOO herbal/savory. What would be a pairing that is complimented and balanced but not overpowered by the lemon thyme?

[@itsmuimui]

Such a great video! I would love to have a really good, balanced cookies 'n' creme ice cream recipe! Thanks Claire and team!

[@CoinSlotKitty]

This i why i like Claire Her favorite desserts are mine too I love Cherry and salted caramel And she re-uses the same Chinese takeout plastic containers

[@Kim-dw6gu]

wait! im currently reading "your table is ready" and hearing about Spring here is giving me a double take. Thank you for sharing your experience. My husband and I are picking a recipe to challenge ourselves this weekend. I'm leaning towards fried sour cherry pie. Cross your fingers for me!

[@susanredmayne1996]

I love love love the cute faces that show up on things (like the bowl).

[@Punz18]

If you're using an ice bath to cool anything, always add salt to the bath to make it even colder, this cooling even faster. Why? Physics is great.

[@larryjones558]

Quince ice cream sounds amazing

[@paullmight42]

man it looks good...the color and texture looks super special from here lol, i can't quite put it into words...

[@janicedowson7793]

Love your videos Claire! I've learned so much.

[@bebengful4673]

More ice cream flavors and episodes please!!!

[@chrissengemmill6024]

ABSOLUTLEY AMAZING!!!!! Loving your videos and recipes!!!

[@ariannammason]

You always make my day Claire. … and yes dill on garlic 🥖 🎉

[@mel924]

A scoop of this would be great on a slice of apple pie.

[@thehappyhomemaker2]

I am definitely going to make ice cream on my new cooking channel! ❤️ Claire is such a joy to watch.

[@gtan30]

Claire, please come out with an ice cream cookbook! 🍨

[@GuyL44]

The way Claire says "incredible" at 20:23 is channeling Novympia

[@lindseylyons5704]

We’d love to see you make mint chip ice cream!

[@tothejazz4828]

Nothing better than a cooking instruction that jumps from specific, technical information to "Mmm, yummy. More."

[@RedRoverTW]

I make custard ice cream base often using a cheap Cuisinart compressor machine that does a great job. Results look just like Claire's. I do 45+ mins in machine & at least 4 hrs in the freezer.

[@TheSkyAndTheSea]

Claire, I have been making ice cream from scratch at home for years and wondered what you would suggest for custard-based ice creams that take on an "icy" texture when fruits are added. I've read mixed reviews about adding booze to the base before adding it to the machine. Any input on that, or any other suggestions on how to avoid that weird crunch thing going on?

[@knifenugget]

always love chicken content

[@labcat647]

I churn until I have more of a solid mass, then freeze overnight. I also prechill both the custard and the ice cream maker container so everything is cold when I start churning.

[@mydobie130]

I never considered our family ice cream as French😊 just a good old Texas way to make delicious ice cream. Nothing compares to this type of ice cream.

[@sandramclean7647]

I would to see Claire try pumpkin ice cream. There’s an ice cream place in Maine that makes pumpkin ice cream, and it’s the most luscious thing ever. The spices are what really flavour it, but the texture is unbeatable.

[@christinalucas5540]

I love caramel ice cream. Omg. Heavenly. How about strawberry ice cream? Or pecans and cream! I just made blueberry ice cream, sweetened with maple syrup. I’ve also made lavender honey ice cream for dinner parties. Sadly home made ice cream does not last very long in my house. 😂 I agree with another subscriber that I would love to see you make a lactose free ice cream.

[@catherinek0922]

I would love to see your take on a classic cookie dough recipe (literally obsessed with your burned butter chocolate chip cookies from book #1) as well as more experimental flavors, and maybe even combine that with some callbacks to the gourmet makes days.

[@lifeoflycan2037]

It's after midnight where I am, but when Claire summons us with a notification, we show up. Obviously.

[@ricapitt]

Hey Claire, inspiring stuff. What are those black handled spoons you tasted with and other utensils? You open your drawer @ 14:39, they look so cool. I like surprising my daughter - your main fan in our house with stuff from the show. The made-in stuff we got was a big hit! Thanks.

[@laurenschenck5355]

Love your chicken coop Claire and the chickens are so cute ❤

[@lynnstlaurent6789]

I made a simple pizza with just olive oil, goat’s cheddar & capers and the dill really did taste great.

[@macieberkley1619]

I really liked seeing the "Editor's Attempt" clips in the corner. It'd be pretty cool if there were videos of Dessert Person with the crew attempting to make some of the dishes (with or without Claire's assistance -- either way I think would be a cool watch to see an "amateur" try them)

[@K.D.A.W.G..]

I'd love to see a butter pecan icecream or a coffee ice cream!

[@mondaynightballroom20]

I've never related to anyone more than The Cat Who Wants Ice Cream

[@vigilantcosmicpenguin8721]

I'm glad to see Harris take an active role in this video. He seems cool.

[@sophiadeal2695]

I'm making pistachio ice cream today with this

[@LeCoffreaFlonflons]

oh boy ! Matcha green tea or black sesame ice creams would be nice !

[@BarryPiper]

That's the Lello 4080 Musso Lussino ice cream maker for $600!!

[@zavs350]

Man just imagining how hard being a pastry chef in Paris must be is giving me chills.

[@Shadowarceus34903]

How long until we get some “Verdict: mmm” merch, maybe not a t shirt but like a kitchen towel??? I feel like that’s something home bakers would get

[@kattengat2]

What type of machine? Do you have the link?

[@jentownsend9497]

I would also like to know what kind of machine you’re using. Thanks for making life more delicious!

[@GuagoFruit]

Accountant: how is ice cream maker a business expense? Claire: well you see...

[@CookinWithSquirrl]

Great video! Awesome choice for a first flavor. Notes for the editor: Loved the PIPs of your attempts! Even more, I absolutely loved that pop-in of Claire at 23:16 How was that accomplished if you don't mind sharing?

[@nepo2616]

I want to know too!!

[@tonyd7601]

I am a little intimidated by the ladies carmel making game. No way would i do it. Very cute couple. Great chemistry.

[@jazpeitia06]

Me watching Cal: Dammmmn man is fine 😊 Me watching Cal's wedding ring: ooohhh he's married 😅

[@heathergleiser]

Welcome to ice cream making! The crème anglaise method is my favorite too and you can steep tea in the milk then strain it out for even more flavor possibilities. I made Earl Grey ice cream once and it turned out great. So did chai.

[@Hellollo58]

An updated animated intro with the new kitchen would be so cool. But the current one will always be great.

[@honeyandlavender_]

I was looking for homemade ice cream at 4am and this popped up now 😮‍💨

[@marcogabrielcastillo1604]

Aeration is not the entire point of the spinning action. It also serves to agitate the mixture, which disrupts the formation of large ice crystals and ensures uniform distribution throughout.

[@skilletfan932]

We need a mega compilation of Verdicts from Claire (and Harris). So many "MMM!"s

[@JimMorrison-m8x]

Wow! Claire got so big! She better switch to salads for the spring and summer.

[@marianneacton1115]

It would be great if you did a Rum Raisin Ice Cream!