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Caramel Ice Cream
Smooth, scoopable, and deeply toasted, this homemade caramel ice cream tastes like a classic scoop shop treat. The secret is melting dry sugar to a rich amber before whisking in heavy cream and egg yolks. That extra step builds a complex, slightly smoky flavor you just can't get from a bottle of syrup. It's the ultimate companion for warm fruit crisps, but it easily stands alone as a standout dessert.
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.