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Vanilla Bean Ice Cream & Salted Caramel Sauce

From the kitchen of Mary Stearn
Mary brought her homemade vanilla bean ice cream and caramel sauce to our Ice Cream Social a few years ago and it was a big hit. 


Ice Cream

  • 2 cups heavy cream
  • 2 cups half & half
  • 3/4 cup sugar
  • vanilla bean
  • pinch of salt

Caramel Sauce

  • 1 cup sugar
  • 1/4 cup water
  • 3-1/2 tbsp unsalted butter
  • 3/4 cup heavy cream
  • 1 tsp sea salt or kosher


Ice Cream

  • Put half & half and sugar in a pot.
  • Cut vanilla bean down the center, scrape bean into mixture then throw in the pod.
  • Warm until sugar dissolves. Check by running your finger on the spoon, no granules then it's ready to go. DO NOT BOIL.
  • Take off heat and stir in pinch of salt and cream.
  • Let cool completely before putting in ice cream maker. I let mine sit overnight in fridge with the bean pod. Make sure you take the bean pod out before churning.

Caramel Sauce

  • Pour cup of sugar in center of saucepan.
  • Slowly pour ¼ cup of water in the center (over the top).
  • Heat on medium low until sugar melts or starts to boil. Do not stir.
  • Turn heat to medium. Boil until color shows deep amber (about 5 minutes).
  • Remove from heat and add butter and salt.
  • Slowly pour in cream while whisking. Mixture will bubble up so be careful. Transfer to dish and let cool.


Caramel sauce will keep in the refrigerator for about 2 weeks.