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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

11 thoughts on “Salted Caramel Häagen-Dazs Style”

  1. Hi Patrick, I have no idea how to measure this sauce exactly but I have some ideas.
    1. Measure the weight before and after caramel process to determine the amount of solid and I will try to find something on Google to provide an approximate breakdown of caramel sauce ingredients.
    2. Related to the question I asked about the pod and pac of hfcs 55 I have found that its pac and pod are 142 and 74 respectively.
    I will get to you as soon as I find something about the caramel.
    Thank you

  2. Hi Patrick,really appreciate your work but I think you’re not right when adding the sugar content in your caramel sauce to the recipe calculation because the sugar which is used to make the sauce are modified. I mean this sugar is not as sweet as the normal sucrose, and in fact, under high heat it is transformed its sweetness to bitterness and also its PAC. Could you please give me some comments? Thank you very much

    1. Hi,
      I totally agree with you. I know it’s not the same after heating to a caramel.
      If you have any info how to calculate this please let me know it would make a great addition to the software to be able to calculate how the PAC and POD changes in these cases.

    1. Yes the serving temp is quite low at -19C for this ice cream.
      You can reduce the dextrose to 20g instead and it will be harder.
      It all depends what equipment you have and how cold your freezer is.
      You can test this instead skipping the dextrose alltogether.
      Haagendazs salted caramel – NO DEXTROSE

      337.50g Milk
      250.00g Cream
      35.00g Skim milk powder
      57.40g Egg yolk
      101.30g Sucrose
      0.00g Dextrose
      0.95g Locust bean gum
      0.48g Guar gum
      0.24g Lambda Carrageenan
      69.60g Salted Caramel Sauce
      2.38g Vanilla extract

      If you use the calculator you can always manipulate and rebalance as you like.

      1. Thanks for your help. I dont have lactose bean gum, guar gum and lambda Carrageenan. I use Cremodan E46 by Danisco as a stabilizer can I use this instead. If yes, please share recommended dosage.

        Thank you

        1. Sure you can.
          Just follow the manufacturers instructions.
          I don’t know about this specific blend but try 2g at first if instructions are missing.

      2. Thanks! Tested it last week. One of the best icecreams I ever made! I used gelatin and it worked fine. Smashed the caramel brittles in a mortar since I like the pieces quite small and then added it in my icecream machine the last minute.

      3. 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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