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Charles Hunter III's Sea Salt Vanilla Ice Cream

Sea Salt Vanilla Ice Cream

byCharles Hunter III
Total 1 hour and 30 minutes (includes thawing and freezing times)
Active 10 mins
Makes 8 servings
I learned how to make homemade ice cream with my grandmother, and it was such a treat! Now, when I want to have special ice cream, but I don’t have the time to churn my own, I just elevate store-bought ice cream. It’s such an easy way to customize your ice cream flavors to the seasons and take your dessert to the next level.
  • 1 quart premium store-bought vanilla ice cream
  • 1/4 cup chopped toasted walnuts
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon flaky sea salt
  • 3 to 4 tablespoons butterscotch sauce
    1. Take the ice cream from the freezer and allow it to thaw until the consistency of a firm, thick milkshake, about 20 minutes.
    2. Place the ice cream in a medium bowl, add the walnuts, cinnamon, and sea salt and stir to combine
    3. Add 2 tablespoons of the butterscotch sauce, then stir sparingly until you have ribbons of butterscotch through the ice cream.
    4. Transfer the ice cream to a freezer-safe container and smooth the top. Add another 1 or 2 tablespoons of butterscotch sauce to taste and swirl the butterscotch across the top of the ice cream to make a pattern.
    5. Place in the freezer for a minimum of 1 hour before serving, or overnight.