Salted Caramel Häagen-Dazs Style

The Häagen-Dazs salted caramel is one of my favorite ice creams. It has a caramel base with salted caramel sauce swirl and pieces of crunchy caramel brittles. For a store bought ice cream it is quite good. So to reverse engineer this ice cream I of course bought a tub and tried to analyze and taste it. I also had a look at the nutritional information to get the fat and sugar content etc. The goal was not to make an exact copy because I think there are some improvements to be made. Personally I think the caramel swirl and caramel brittle is perfect so those I tried to get as close to as possible. For the actual base I like a little more body and a bit slower flavor release compared to the original.

Salted Caramel Ice Cream

Recipe by icecreamcalc
Calories/100g

289

kcal
Sweetness

19

%
Yields

1-1​½

quarts/liter
Weight

1000

g

The reason the weights are so detailed is because the recipe is scaled down to 1000g.

Ingredients

  • Cream (40%)
    337.5g

  • Milk (3%)
    337.5g

  • Skim milk powder
    42.2g

  • Egg yolk
    57.4g

  • Sucrose
    101.3g

  • Dextrose
    50.6g

  • Salted Caramel Sauce
    69.6g

  • Vanilla extract
    2.32g

  • Locust bean gum
    0.93g

  • Guar gum
    0.46g

  • Lambda-Carrageenan
    0.23g

  • Salted Caramel Sauce
  • Salted Caramel Sauce

  • Caramel Brittle
  • Caramel Brittle

Directions

  • Add all dry ingredients to a bowl and mix well
  • Add milk, cream, egg yolks and caramel sauce to a pan
  • Whisk in the dry ingredients
  • Slowly heat to 83C/181F while stirring
  • Transfer to a zip-lock bag and chill in ice water
  • Age in fridge overnight or at least four hours
  • Add the vanilla extract
  • Run in ice cream machine
  • Layer ice cream, caramel sauce and caramel brittles in a container. You will not use all the sauce or brittle from the above recipes. Add to taste.
  • Stir the ice cream a little to mix the add-ins.
  • Freeze

Notes

  • Use your favourite stabilizer and modify weight as needed. More info on this page
  • If using milk/cream with a different fat % use the software to recalculate or this page

Detailed data

NameAmount
Butter fat17.3 %
Total fat18.9 %
MSNF9.3 %
TSNF29.7 %
Total solids48.6 %
POD188.3
Freezing point-4.1°C, 24.5°F
Weight1000.0 g
Final weight970.0 g
Serving temp-19.6°C, -3.3°F
Energy/100g289 kcal
Energy/100g289 kcal
Cost0.0
Evaporation30.0 g
Evaporation %3.0 %
Cacao fat0.0 %
Other fat1.6 %
Protein4.3 %
Total sugar24.1 %
Sugar19.1 %
Lactose5.1 %
Lactose/Water9.9 %
MSNF/Water18.1 %
Other solids0.9 %
Cacao solids0.0 %
Water51.4 %
Stabilizers0.16 %
Stabilizers/Water0.31 %
Salt0.1 %
Alcohol0.1 %
HF0.0
PAC se284.6
PAC normalized553.8
FP SE-3.5°C, 25.6°F
FP MSNF-0.4°C, 31.2°F
FP Salt-0.1°C, 31.8°F
FP Alcohol-0.1°C, 31.9°F
HF@Serving temp75

3 thoughts on “Salted Caramel Häagen-Dazs Style”

  1. This looks amazing! Will you be adding the Salted Caramel Sauce to your ice cream calc program as an ingredient?
    Thanks!

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