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“A hodge podge of recipes rolled into one.”

Ingredients Nutrition


  1. For the caramel sauce:
  2. Heat 1 cup of sugar in a large heavy skillet over medium heat.
  3. Stir to sugar evenly.
  4. Continue to stir until the sugar starts to melt; then cook, stirring occasionally until the melted sugar turns a dark amber color.
  5. Add 1 1/4 cups cream (be warned, it will splatter); continue to cook, stirring until all the caramel has dissolved.
  6. Pour caramel into a separate bowl, stir in 1/2 teaspoon of sea salt and 1/2 teaspoon of vanilla.
  7. Set aside to cool to room temperature.
  8. For the vanilla ice cream base:
  9. Mix ice cream ingredients in a blender or food processor until sugar dissolves.
  10. Keep cold until needed for ice-cream maker.
  11. Pour ice cream mix into the ice cream maker with the room temperature salted caramel and follow your ice-cream maker's instructions for freezing. (I have a Cuisinart ICE-50BC- and I run it for about 65 minutes to get the consistency I like- even with freezing for a few hours after, it is still on the softer side.).

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