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Caramel Ice Cream
Half a cup of dry sugar melts in a heavy pan until it reaches a deep amber color — that dry caramelization, rather than a sauce added after churning, gives this ice cream its toasted, slightly bitter depth. Whipping cream is added carefully to the hot sugar, then combined with milk, three egg yolks, salt, and vanilla before chilling and churning. The full process runs about 3 hours and 30 minutes, most of that freezing time. Serves 8; pack tightly in a container and press plastic wrap directly onto the surface before the final freeze to prevent ice crystals.
Equipment
- Saucepan
- Stovetop
Ingredients
- ½ cup sugar
- 2 cups whipping cream
- 1 cup milk
- 3 egg yolks, slightly beaten
- ¼ teaspoon salt
- 2 teaspoons vanilla
Instructions
- 1Place the sugar in a 2-quart saucepan and heat over medium until it begins to melt. Stir continuously until the sugar dissolves completely and turns a deep amber color. Watch closely, as sugar burns quickly once it changes color.
- 2Remove the pan from the heat and carefully pour in 1 cup of the whipping cream. The mixture will bubble and splatter vigorously at first, which is completely normal.
- 3Return the pan to low heat and stir frequently until any hardened pieces of caramel melt back into the liquid, then remove from the heat again.
- 4Whisk the remaining 1 cup of whipping cream, milk, slightly beaten egg yolks, salt, and vanilla into the caramel mixture until fully combined.
- 5Return the pan to medium heat and cook, stirring constantly, just until the mixture reaches a boil. Take it off the heat immediately to prevent the eggs from curdling.
- 6Transfer the custard base to a chilled bowl and refrigerate uncovered for 2 to 3 hours, stirring occasionally, until it cools to room temperature.
- 7Pour the cooled base into a 1-quart ice cream maker and churn according to the machine instructions.
Notes
- Make ahead: The custard base can be refrigerated for up to 24 hours before churning.
- Safety: Be extremely careful when adding the cream to the melted sugar. The steam and splattering caramel are very hot.
- Storage: Transfer the churned ice cream to an airtight freezer-safe container and press a piece of parchment paper directly against the surface to prevent ice crystals.
Recipe Details
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