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Caramel Ice Cream
This homemade caramel ice cream starts with a rich custard base. You melt dry sugar in a pan until it reaches a deep amber color, then carefully whisk in heavy cream. Egg yolks give the final mixture a smooth, scoopable texture that freezes beautifully. The toasted sugar flavor pairs perfectly with warm fruit crisps or stands alone as a classic summer dessert.
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 cook over medium heat until it starts to melt. Stir continuously until the sugar dissolves completely and turns a deep amber color.
- 2Take the pan off the heat and carefully pour in 1 cup of the whipping cream. The mixture will bubble and splatter vigorously at first.
- 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.