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Jul 6, 2011 06:39 AM

Salted Caramel Frozen Yogurt is way too salty!

I had a very sadly failed homemade ice cream experiment this week - my DH requested some salted caramel ice cream (but is on WW), so I tried out this recipe (substituting 2.5 tbps cornstarch for the arrowroot):


It actually turned out great in every way other than one very important one - it's way too salty, even though I used 1/2 tbsp of sea salt vs. the full tbsp it lists. (Even my husband thought so, and we joke that he should have a salt lick at his desk.


So I have two questions about salvaging this - first, I made/froze about a quart of it that I hate to waste. We're thinking that softening it and mixing it with an equal part of vanilla ice cream would probably cut the saltiness enough to make it tasty (perhaps in a milkshake or five) - any other suggestions?

Also, I have some of the unfrozen mix left, and was thinking of adding an equal part of dairy (yogurt, milk, half-and-half) to dilute it and then making a new batch. Any other suggestions? I don't mind a lighter consistency - do I need to re-do the eggs and cornstarch step as well?

Thanks in advance - I'll post updates as we experiment!

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  1. I would make a fresh batch with no salt and combine the two. You will have to soften the old batch and then mix it after freezing the new batch.

    1 Reply
    1. re: Becca Porter

      Oh, and that is certainly a typo! It should likely be 1 tsp, though I just made a salty caramel ice cream today that called for 1/2 teaspoon of table salt for a 1 1/2 quart batch.